Which One Is Easier To Prepare: Roman Pizza Dough Vs Neapolitan

Have you ever wondered what makes Roman pizza dough different from Neapolitan? Join us as we explore the differences between these two popular types of pizza dough. You’ll be surprised at how unique they are!

A Guide To Understanding The Differences Between Roman Pizza Dough And Neapolitan

There are many differences between Roman pizza dough and Neapolitan. One difference is that Roman pizza dough is typically made with a lower hydration rate than Neapolitan. This means that Roman pizza dough has a higher ratio of flour to water, making it drier and more bread-like. Neapolitan pizza dough, on the other hand, has a higher hydration rate, making it wetter and more difficult to work with. Another difference is that Roman pizza dough is usually left to rise for a longer period of time than Neapolitan. This allows the dough to develop a more complex flavor. Finally, Roman pizza dough is often baked at a higher temperature than Neapolitan. This gives Roman pizza a crust that is both crisper and more digestible.

The Amazing Benefits And Uses Of Roman Pizza Dough

Roman pizza dough is a type of pizza dough that is typically made with a combination of 00 flour and semolina flour. It is a harder dough than Neapolitan pizza dough, which makes it more suitable for uses such as pizza al taglio (rectangular pizzas) and pizza by the slice.

Roman pizza dough can be made in advance and stored in the refrigerator for up to a week, making it a convenient option for busy pizza chefs. Additionally, it can be frozen for up to three months, which makes it a great option for those who like to make ahead.

When it comes to best uses for Roman pizza dough, one of the most popular is to use it as a base for a variety of pizzas, including traditional Italian pizzas such as Margherita and Pepperoni, as well as more creative pies such as Quattro Formaggio and Prosciutto e Melone.

The Top Ways To Cook And Enjoy Neapolitan

In this blog post, we will discuss the differences between Roman and Neapolitan pizza dough. While the two styles have many similarities, there are also some key differences that set them apart.

First, let’s talk about the similarities. Both Roman and Neapolitan pizza doughs are made with flour, water, salt, and yeast. This is a traditional Neapolitan dough recipe, and is the basis for many other pizza dough recipes. The ingredients are the same for both Roman and Neapolitan pizza doughs, but the proportions are different.

Now, let’s talk about the differences. Roman pizza dough is typically made with a higher percentage of flour than Neapolitan dough. This gives it a firmer texture, which is perfect for making thin and crispy pizzas. Neapolitan dough, on the other hand, is made with a higher percentage of water, which gives it a more hydrated and elastic texture. This is better for making thicker and chewier pizzas.

How To Decide Between Roman Pizza Dough And Neapolitan Based On Your Preferences And Needs

It depends. I’m looking for a pizza that’s more like what I would get in Italy, where I grew up. So I would say that the neapolitan pizza dough is better, because it’s more like what I’m used to.


I'm Sophia, a cooking enthusiast. I love to cook and experiment with new recipes. I'm always looking for new ways to make my food more interesting and flavorful. I also enjoy baking, and I have a special interest in pastry making. I'm always up for trying new things in the kitchen, and I'm always happy to share my recipes with others.

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