Although it may sound like a cliché, the dough is the key to making an excellent pizza. And it really is true.
To make it, a mixture of flour, water, salt, yeast, and olive oil is kneaded until it forms an elastic and smooth dough.
Once the pizza dough is ready, it’s important to let it rest before stretching it and adding the toppings. This allows the dough to relax and makes it easier to stretch without shrinking or contracting in the oven.
However, there are as many types of pizza dough as you can imagine. Although, if we had to summarize them, there would be three: Neapolitan, Roman, and Chicago-style.
Let us teach you how to distinguish between them!
Neapolitan Dough
Neapolitan dough is a recipe that originated in Naples, Italy. It’s known for its thin, crispy crust on the edges and soft center, making it one of the most popular and recognized pizzas worldwide. In fact, it has been recognized as Intangible Cultural Heritage by UNESCO.
The dough is made with wheat flour, water, yeast, and salt. It must be kneaded by hand and allowed to ferment for at least 8 hours in order to achieve perfection.
The pizza is cooked in a wood-fired oven at a temperature of at least 485ºC. This type of baking is essential for obtaining the unique texture and flavor of Neapolitan pizza.
Come and try an authentic Neapolitan dough at our Plaza Real restaurant – you won’t regret it!
Roman dough
If you’re looking for a pizza that’s thin and crispy, with high edges and a light texture, then the Roman pizza dough might be just the ticket. This style of pizza is known as “pizza al taglio,” a rectangular variety that’s sold by weight in Italy.
The Roman pizza dough is one of the most popular types of pizza in Italy, especially in the Lazio region, home of the country’s capital, Rome.
In addition to being thin and crispy, the dough has a light and airy texture that makes it the perfect canvas for absorbing the flavors of its toppings.
If you’re a pizza lover, the Roman pizza dough is a must-try on your next visit to Italy. Trust us, you won’t regret it!
Chicago style dough
Chicago-style pizza originated in Chicago, in the United States. It is known for its high, crunchy crust, loaded with a plethora of cheese and a thick layer of tomato sauce on top of the cheese. It is often baked in a deep dish pan and served in rectangular slices.
The first restaurant to serve this type of pizza was Rosati’s Authentic Chicago Pizza in 1926. However, many pizza enthusiasts argue that Chicago-style pizza is more like a pie than a pizza.
If you have the opportunity to try Chicago-style pizza in its city of origin, be sure to sample the Deep Dish version. It has even more filling and is even more impressive than the standard version.
A Plethora of Varieties
In addition to the original pizza crust, there are many alternative pizza crusts available. Many of them are perfect for individuals with celiac disease.
In addition to the original pizza crust, there are many alternative pizza crusts available. Many of them are perfect for individuals with celiac disease.
Cauliflower
Cauliflower, egg, cheese and salt.
Potatoes
Potatoes, mozzarella, egg and salt.
Chickpeas
Chickpeas flour, water, salt and oil.
Ripe plantains
Ripe plantains, flour, eggs, oil and salt.
Broccoli
Broccoli, egg, cheese, spices.
Sweet Potato
Sweet potato, egg, flour, oil and spices.
What's your favorite?
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