Roman vs Neapolitan Pizza: Understanding the Key Differences

Introduction 

It won’t be wrong to say that pizza is a global obsession, and the world can’t get enough of it. It started as a local street food in Naples, but is now loved by everyone everywhere. The warm, chewy crust, tangy sauce, and melty cheese give an incredible taste, and the comfort food effect evokes fond memories. 

Pizza’s got range. Thin crust, deep dish, stuffed, gluten-free, and more. Whether you’re team pepperoni, veggie supreme, or you’re getting wild with butter chicken or seafood toppings, pizza bends to your vibe. Pizza is a quick and perfect fix for every mood and occasion. 

Its culture, comfort, convenience, and creativity all rolled into one hot, melty masterpiece. Pizza never goes out of style. Roman vs Neapolitan Pizza, now that’s a tough call. Both come straight from Italy but bring totally different vibes to the table.

Roman vs Neapolitan Pizza: Understanding the Key Differences

Which one wins totally depends on your vibe. 

Both are pizza royalty; it’s just a matter of mood. Life’s too short for pizza debates. Let’s settle one of Italy’s longest-running (and tastiest) debates, i.e., Roman vs Neapolitan pizza. Both hail from pizza-loving cities, both claim to be the real deal, and both will make your taste buds dance.  One is soft, fluffy, and melt-in-your-mouth, and the other is crisp, thin, and snappy. 

Neapolitan Pizza

• Think cloud-like, pillowy crust that’s slightly charred on the edges,  that’s the cornicione.
• The dough is all about simplicity: just flour, water, yeast, and salt,  no oil in sight.
• Hand-stretched (never rolled!) to trap air pockets that make it fluffy and chewy in the center.
• Cooked lightning-fast (in just 50–90 seconds!) in a scorching-hot wood-fired oven.
• A light blistered crust and smoky flavour is the classic Napoli trademark that comes from intense heat.
• It usually comes in classic combos like Margherita (tomato, mozzarella, basil) or Marinara (tomato, garlic, oregano).
• The fewer the toppings, the better the flavour balance, and it makes it unique.
• Best enjoyed fresh out of the oven:  soft, saucy, and dripping with pure Italian magic.

Roman Pizza – The Crispy Contender

• Thin, flat, and super crispy;  locals call it “scrocchiarella” (yep, that’s Italian for “crunchy perfection”).
• Dough includes olive oil, giving it that signature golden crunch.
• Rolled out with a pin or by hand for an even, crackly texture all the way to the edges.
• It takes its time. Baked longer at slightly lower temps, often in a gas or electric deck oven.
• Roman pizzas love to experiment with anchovies and pecorino for bold, creative topping combos.
• Crunchy base + loaded toppings = a perfect match for pizza lovers who like things extra flavourful.

A little extra cheese? Go for it. Extra toppings? Nobody’s judging.

The Origins of Roman and Neapolitan Pizza

Naples and Rome are the two cities that gave the world its most beloved comfort food. One was born on the bustling streets of Naples, the other from the ancient traditions of Rome, and together, they shaped what we now call pizza perfection. 

Neapolitan Pizza

Neapolitan pizza traces its roots to the 18th-century streets of Naples, where it started as a humble meal for the working class. Locals would top soft, doughy flatbreads with fresh tomatoes, garlic, and cheese,  cheap, filling, and straight-up delicious.

But everything changed in 1889, when Queen Margherita of Savoy visited Naples. A local pizzaiolo, Raffaele Esposito, created a pizza topped with tomatoes (red), mozzarella (white), and basil (green), the colors of the Italian flag. The Queen loved it so much that the Pizza Margherita was born, forever crowning Neapolitan pizza as royal-worthy street food.

• When tomatoes first arrived from the Americas, Italians were skeptical. Neapolitans took the risk, and thank goodness they did.
• Fired up in blazing wood ovens at 430°C (800°F), it bakes in under 90 seconds,  soft, charred, and irresistible.
• The craft of the Neapolitan pizzaiuolo is officially recognized by UNESCO as an Intangible Cultural Heritage of Humanity. That’s how iconic it is.

As Neapolitan immigrants moved across Europe and America in the 19th century, they took their pizza-making traditions with them. What started as a local street snack became a global obsession, and today, every bite of an authentic Neapolitan pizza still carries that old-school Naples soul.

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Roman Pizza 

While Naples gave us soft, chewy bliss, Rome’s version goes way back,  like ancient history back. The earliest form of Roman pizza can be traced to Virgil’s “The Aeneid,” where travelers ate meals on edible flatbreads (talk about zero waste!). These ancient Romans also made “pinsa”, a rustic flatbread baked on stone hearths, and it’s often seen as the ancestor of today’s Roman-style pizza.

The real Roman game changer came after WWII, when pizzerias began baking huge rectangular pizzas in trays and cutting them into slices,  pizza al taglio. It became the go-to street food for workers,  quick, cheap, and crazy satisfying.

From Aeneas’s edible plates to post-war Roman bakeries, the city’s pizza journey spans centuries. Today, Roman pizza remains a symbol of practicality and precision, crisp edges, airy center, bold toppings, and that unbeatable crunch that keeps you coming back for “just one more slice.”

Popular Toppings and Serving Styles

Neapolitan pizza isn’t about piling on toppings. It’s about letting each one shine. Every bite is balanced, delicate, and deeply satisfying.

Popular Toppings:

• Classic Margherita: Red San Marzano tomatoes, white mozzarella di bufala, and green basil,  the holy trinity of pizza and the colors of the Italian flag.
• Marinara: The OG before the OG,  just tomato sauce, garlic, oregano, and olive oil. No cheese. Pure, saucy goodness.
• Simple Add-ons: You’ll sometimes find prosciutto, spicy salami, burrata, or eggplant,  but never overdone. The crust is the star here, not the toppings.

Serving Style: Authentic & Straight from the Oven

• Single Serving Size: Usually around 12 inches,  small enough to call your own.
• Soft & Soupy Center: That “wet middle” is intentional; it’s from the juicy tomatoes and fresh cheese. Fork and knife? Totally normal.
• Eat It Hot: Neapolitan pizza waits for no one. The magic fades fast once it cools, so it’s best devoured straight outta the oven.
• Pizza a Portafoglio: For street snacking in Naples, it’s folded like a wallet and eaten on the go. Portable perfection.

Where Neapolitan pizza is minimalist, Roman pizza goes all out, with more toppings, more crunch, more personality.

Head north to Rome, and the pizza game changes. Here, it’s all about structure, crispness, and creativity. Roman pizza gives you options: “Tonda Romana” (round and thin) or “Pizza al Taglio” (rectangular and sold by the slice). It’s where tradition meets practicality and a little flair.

Popular Toppings:

• Capricciosa: Ham, mushrooms, artichokes, and black olives, a symphony of textures.
• Quattro Formaggi: Four cheeses, one pizza, mozzarella, provolone, gorgonzola, and Parmigiano. Creamy, salty, heaven.
• Patate e Rosmarino: Potato and rosemary on a crispy white pizza base, simple, rustic, and oh-so-Roman.
• Other Favorites: Anchovies, tuna, salami, grilled zucchini, or prosciutto with arugula; it’s a flavour playground.

Serving Style:

• Tonda Romana (Round): Thin and crisp, served whole at restaurants, no fork required, just grab and bite.
• Pizza al Taglio (By the Slice): Born from post-war Rome’s street food boom. The Roman pizzas are generally baked in long trays and topped generously. The slices are cut with scissors and sold by weight. Snack, lunch, or dinner, your call.
• Crunch Factor: Thanks to the olive oil and longer baking time, Roman crusts are golden, light, and crackly.

Where to Try Roman and Neapolitan Pizza in Notting Hill

 If you are confused about where to get the best pizza in Notting Hill, then look no further than Arancina Pizzeria. 

The taste, ambience, and culture are unmatched and make every pizza lover keep coming back. We have been in the market since 2006, and from then till now, we take pride in serving the same taste and authenticity.  Our traditional Roman vs Neapolitan pizzas are crafted with genuine Italian techniques and passion without compromising on the quality of top-notch ingredients. Every bite with bursting flavour delivers an authentic taste of Italy, from imported Italian flour to San Marzano tomatoes and fresh mozzarella.  

We make choosing between light, crispy Roman slices or chewy Neapolitan pies hassle-free. Our selective range of delicious pizzas satisfies every pizza lover flawlessly.  We stretch our doughs, put them to rest for 24 hours, and then bake them at 330°C. 

Above all, the welcoming vibe of the restaurant makes you feel at home with Arancina’s warm aesthetics, which make your every visit memorable. 

Explore our dynamic variety of pizzas now. 

Don’t worry if you are a Vegan. Try out our coconut mozzarella!