Neapolitan vs. Roman Pizza: Types of Pizza Crust in Italy Explained

If you’ve ever eaten pizza in Italy and thought, Why is this crust totally different from the last one I had?, you're not imagining it. Italy has more than one pizza tradition. Neapolitan and Roman are two of the best-known styles, but they’re worlds apart in how they’re made and how they're eaten.

This guide covers everything from dough and toppings to oven heat and texture. Whether you’re a food nerd, a casual pizza fan, or planning your next meal out, here’s how to tell the difference between Neapolitan vs Roman pizza.

TL;DR:

Neapolitan and Roman pizzas are two iconic Italian styles with totally different crusts, cooking methods, and textures. Neapolitan is soft, chewy, and wood-fired. Roman pizza (especially the tonda style) is thin, crispy, and baked slowly. This guide breaks down how they’re made and what sets them apart.

What Is Neapolitan Pizza? (Italy’s Classic Soft Crust)

Neapolitan pizza is a soft, wood-fired pizza from Naples made with minimal toppings and chewy dough. It’s known for its puffy crust and fast bake time.

Neapolitan pizza started in Naples over 200 years ago. The dough is made with flour, water, salt, and yeast — nothing else. It ferments slowly, usually for 24 hours or longer, which creates a stretchy, slightly tangy base. The crust puffs up around the edges (that’s the cornicione), while the middle stays soft and foldable.

It’s cooked in under 90 seconds using a wood-fired oven at 450°C or higher. That quick, high heat gives the base its signature leopard spots and chewy bite.

At ‘O Ver, we follow this method closely, using purified seawater in our dough for a mineral-rich flavour you won’t find in ordinary tap water.

What Is Roman Pizza? (Thin, Crunchy, Roman-Style Pizza)

Roman pizza appears in two main forms:

Pizza al Taglio (By the Slice)

Sold in rectangular pans and sliced with scissors. The crust is thick and airy, a bit like focaccia. You’ll see creative toppings here: roasted veg, cured meats, even potatoes.

Pizza Tonda Romana (Round and Thin)

This is the Roman-style pizza you’ll find in sit-down places across the city. The dough includes olive oil, which makes it more elastic. It bakes longer at a lower temperature and comes out thin, crisp, and easy to break apart. No soft centre here — it’s crunchy all the way through.

Side-by-Side: Neapolitan vs Roman Pizza

Neapolitan vs Roman pizza, which one is right for you? Both are among the most iconic Italian pizza styles, but they offer very different experiences.

Types of Pizza Crust in Italy: Neapolitan vs Roman

When people search for the different types of pizza crust in Italy, Neapolitan and Roman styles are the ones they’re usually talking about.

Neapolitan crust is high-hydration, slow-fermented, and cooked quickly at intense heat. It’s pillowy and elastic, with just enough char. Roman-style pizza dough is lower in moisture and includes oil, which helps it crisp up and stay thin. Both use simple ingredients, but the textures are completely different.

Roman-Style Pizza vs Neapolitan: Which One Is for You?

If you’re into soft, slightly chewy dough that folds in the middle, Neapolitan pizza is the classic. It’s light, fast, and all about balance, with just enough of everything and nothing piled on.

If you like pizza that cracks when you bite it and holds its shape, Roman-style might be what you're after. The thin crust version known as tonda is what most places serve in London.

At ‘O Ver, we keep it unapologetically Neapolitan. The dough takes its time to prove, the oven runs hot, and the middle stays soft. That’s how it’s made in Naples, and that’s how we do it here.

Two Crusts, Two Traditions

Neapolitan is the kind of pizza you eat quickly. You fold it in half, and maybe get sauce on your shirt. Roman pizza, however, tends to be neater, thinner, and crunchier. Sometimes you want soft and foldy. Other days, you want crunch. The choice is yours.

Want to get your hands on some proper Neapolitan pizza? Book your table at ‘O Ver Borough today to see what all the fuss is about.

Last updated July 2025