What Kind of Pizza Do They Eat in Italy? A Deep Dive into Authentic Italian Pizza

Pizza, a global culinary phenomenon, holds a special place in the hearts (and stomachs) of people worldwide. But what we often consider “pizza” outside of Italy can be a far cry from the real deal. So, what kind of pizza do Italians actually eat? The answer, as with most things Italian, is nuanced, regional, and deeply rooted in tradition. It’s not just about throwing toppings on a base; it’s about respecting ingredients, technique, and the history behind this iconic dish.

A Journey Through Italian Pizza: More Than Just Margherita

While Margherita pizza, with its simple beauty of tomato, mozzarella, and basil, is undoubtedly a cornerstone of Italian pizza culture, the story doesn’t end there. Italian pizza is a diverse landscape, shaped by regional variations, local ingredients, and centuries of culinary evolution. To understand what kind of pizza Italians eat, we need to explore this fascinating tapestry.

Neapolitan Pizza: The Gold Standard

When many think of authentic Italian pizza, they picture Neapolitan pizza (Pizza Napoletana). Hailing from Naples, the birthplace of pizza, this style adheres to strict guidelines. The Associazione Verace Pizza Napoletana (AVPN) meticulously regulates the ingredients and preparation methods to ensure authenticity.

The dough is made with only four ingredients: 00 flour (a finely ground Italian flour), water, salt, and yeast. It’s kneaded by hand or a low-speed mixer and allowed to rise for an extended period, often 24 hours or more. This slow fermentation develops the characteristic flavor and airy texture.

Neapolitan pizzas are cooked in a wood-fired oven at extremely high temperatures (around 900°F or 485°C) for just 60-90 seconds. This rapid cooking results in a slightly charred crust with a soft, chewy interior. Key characteristics include a thin base, a puffy, raised edge called a “cornicione,” and a minimal use of toppings.

The most common Neapolitan pizzas are:

• Margherita: Tomato sauce, mozzarella (typically fior di latte or mozzarella di bufala), basil, and olive oil.
• Marinara: Tomato sauce, garlic, oregano, and olive oil (no cheese).
• Pizza DOC: This pizza is crafted with San Marzano tomatoes (specifically grown in a designated area near Naples), mozzarella di bufala Campana (buffalo mozzarella), extra virgin olive oil, and fresh basil.

Roman Pizza: Two Distinct Styles

Rome offers two main pizza styles: Pizza Romana and Pizza al Taglio. They represent completely different approaches to pizza making.

Pizza Romana: The Thin and Crispy Cousin

Pizza Romana is known for its extremely thin and crispy crust. Unlike Neapolitan pizza, which is soft and chewy, Pizza Romana is almost cracker-like. The dough often contains oil, contributing to its crispness. It’s typically cooked in a wood-fired or electric oven.

The toppings on Pizza Romana are generally simpler than those found on more elaborate pizzas. Common choices include:

• Margherita: Similar to the Neapolitan version but with a crispier crust.
• Pizza con Patate: Thinly sliced potatoes, rosemary, and mozzarella.
• Pizza con Funghi: Mushrooms, tomato sauce, and mozzarella.

Pizza al Taglio: A Slice of Street Food Heaven

Pizza al Taglio translates to “pizza by the slice.” This rectangular pizza is baked in large trays and sold by weight. The dough is typically thicker and more hydrated than traditional pizza dough, resulting in a light and airy texture. It’s often fermented for a longer period, developing a complex flavor.

Pizza al Taglio is a popular street food option, with a wide variety of toppings available. Some common choices include:

• Pizza Rossa: Simply tomato sauce and olive oil.
• Pizza Bianca: Olive oil, salt, and sometimes rosemary (no tomato sauce).
• Pizza con Verdure: Various roasted or grilled vegetables.
• Pizza con Salumi: Cured meats like prosciutto, salami, or mortadella.

Pizza in Other Regions: A Culinary Mosaic

Beyond Naples and Rome, other regions of Italy boast their own unique pizza styles.

Sicilian Pizza (Sfincione): A Deep-Dish Delight

Sicilian pizza, known as Sfincione in the local dialect, is a thick, rectangular or square pizza with a spongy crust. The dough is often enriched with olive oil and sometimes includes semolina flour. It’s typically topped with tomato sauce, onions, anchovies, caciocavallo cheese (a type of aged cheese), breadcrumbs, and oregano. Variations exist throughout Sicily, with different towns having their own signature versions. Some may include olives or capers.

Pizza in Teglia: Pan-Baked Perfection

Pizza in Teglia, meaning “pizza in a pan,” is a popular style throughout Italy. It’s baked in a rectangular pan, resulting in a thick, airy crust. The dough is often highly hydrated and fermented for an extended period, creating a light and digestible pizza. The toppings can vary widely, depending on the region and the pizzaiolo’s (pizza maker’s) preferences.

Pizza Fritta: A Fried Indulgence

Pizza Fritta, or fried pizza, is a Neapolitan specialty. The dough is deep-fried until golden brown and puffy. It can be served plain, sprinkled with salt, or topped with tomato sauce, ricotta cheese, and other ingredients. It’s a popular street food option and a true indulgence.

Ingredients Matter: The Heart of Italian Pizza

The quality of ingredients is paramount in Italian pizza making. Italians prioritize fresh, local, and seasonal ingredients whenever possible.

• Tomatoes: San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius, are considered the gold standard for Neapolitan pizza. Other varieties, like Roma tomatoes, are also used.
• Mozzarella: Mozzarella di bufala Campana, made from buffalo milk, is prized for its rich flavor and creamy texture. Fior di latte, made from cow’s milk, is another common choice.
• Olive Oil: Extra virgin olive oil is used generously, both in the dough and as a finishing touch.
• Flour: “00” flour, a finely ground Italian flour with a low gluten content, is essential for Neapolitan pizza.
• Fresh Herbs: Basil, oregano, and rosemary are commonly used to add flavor and aroma.

Beyond the Classics: Modern Trends in Italian Pizza

While tradition is highly valued, Italian pizza is not immune to innovation. Many pizzaioli are experimenting with new techniques, ingredients, and flavor combinations while still respecting the fundamental principles of Italian pizza making.

Gourmet Toppings and Creative Combinations

Some pizzerias are elevating pizza with gourmet toppings, such as:

• Seasonal Vegetables: Artichokes, zucchini blossoms, and roasted peppers.
• Artisan Cheeses: Pecorino Romano, gorgonzola, and burrata.
• Cured Meats: Prosciutto di Parma, speck, and truffle salami.
• Seafood: Smoked salmon, anchovies, and clams.

Alternative Flours and Dough Techniques

Some pizzaioli are exploring alternative flours, such as whole wheat, spelt, and kamut, to create pizzas with unique flavors and textures. They are also experimenting with different dough fermentation techniques, such as using sourdough starters or long fermentation periods, to improve the digestibility and flavor of the pizza.

Focus on Sustainability and Local Sourcing

Increasingly, Italian pizzerias are emphasizing sustainability and local sourcing. They are working with local farmers and producers to obtain fresh, high-quality ingredients while minimizing their environmental impact.

Eating Pizza Like an Italian: Etiquette and Customs

Enjoying pizza in Italy is more than just a meal; it’s an experience. Here are a few tips to help you eat pizza like a local:

• Use a knife and fork: While it’s acceptable to eat pizza with your hands, especially Pizza al Taglio, Italians often use a knife and fork, particularly for Neapolitan pizza.
• Fold the pizza: Folding a slice of Neapolitan pizza in half, known as “a portafoglio” (like a wallet), makes it easier to eat.
• Order a whole pizza per person: It’s common to order a whole pizza per person, rather than sharing slices.
• Enjoy it with beer or wine: Pizza is often paired with beer (birra) or wine (vino).
• Don’t add extra cheese: Resist the urge to add extra cheese or other toppings to your pizza. The pizzaiolo has carefully selected the ingredients and proportions to create a balanced flavor profile.
• Relax and enjoy: Pizza is meant to be enjoyed in a relaxed and convivial atmosphere. Take your time, savor the flavors, and enjoy the company of your friends and family.

Conclusion: A World of Pizza Awaits

Italian pizza is a diverse and delicious culinary tradition. From the simplicity of a Margherita to the complex flavors of a Sicilian Sfincione, there’s a pizza for every taste. By understanding the different styles, ingredients, and customs, you can appreciate the true artistry and passion that goes into making authentic Italian pizza. So, next time you’re in Italy, be sure to explore the local pizzerias and discover your own favorite slice of Italian pizza heaven. Remember, the best pizza is the one made with love and respect for tradition, using the freshest, highest-quality ingredients.

What is the most popular type of pizza in Italy?

While there isn’t a single “most popular” pizza that reigns supreme across all of Italy due to regional variations and personal preferences, the Margherita pizza is arguably the most iconic and widely enjoyed. Its simple combination of tomato sauce, mozzarella cheese, fresh basil, and olive oil represents the colors of the Italian flag and offers a taste of pure, unadulterated Italian flavors. You’ll find Margherita readily available in pizzerias throughout the country, and it serves as a benchmark for quality.

Another strong contender for popularity is the Marinara pizza. This pizza offers a different flavor profile, focusing on the tangy sweetness of tomatoes enhanced with garlic, oregano, and olive oil. While it doesn’t feature cheese, its vibrant and refreshing taste makes it a favorite, especially among those looking for a lighter option. Its simplicity and use of fresh, high-quality ingredients showcase the Italian dedication to letting natural flavors shine.

How does Italian pizza dough differ from American pizza dough?

Italian pizza dough typically undergoes a longer fermentation process compared to American pizza dough. This extended fermentation, often lasting several hours or even days, allows the dough to develop a more complex flavor profile and a lighter, airier texture. The resulting crust is often thinner, crispier, and easier to digest. The focus is on creating a foundation that complements the toppings, rather than overpowering them.

American pizza dough tends to be richer and often contains added sugar and oil. It often prioritizes a quicker rise and a thicker, chewier texture. While variations exist, American pizza crusts are frequently designed to be more substantial and able to support a larger quantity of toppings, reflecting a different approach to pizza making where the crust is a bolder element.

What kind of cheese is most commonly used on authentic Italian pizza?

Mozzarella cheese is the undisputed king of cheeses on authentic Italian pizza. However, it’s important to distinguish between different types of mozzarella. Fresh mozzarella, particularly mozzarella di bufala (made from buffalo milk), is highly prized for its creamy texture and delicate flavor. Fior di latte, a mozzarella made from cow’s milk, is also a popular choice due to its more readily available and slightly firmer texture.

While other cheeses might occasionally appear on specific regional pizzas, mozzarella remains the standard and fundamental ingredient. Its mild, slightly sweet taste pairs perfectly with the acidity of the tomato sauce and the other fresh ingredients commonly used in Italian pizza. The quality of the mozzarella significantly impacts the overall taste and experience.

Are there regional variations in pizza styles across Italy?

Absolutely! Italy is a country with a rich culinary heritage, and pizza is no exception. Regional variations abound, reflecting local ingredients, traditions, and preferences. For example, Neapolitan pizza (Pizza Napoletana) from Naples is known for its soft, pliable crust, charred spots (leoparding), and minimal toppings. Roman pizza (Pizza Romana), on the other hand, is often characterized by its thin, crispy crust and generous toppings.

Beyond Naples and Rome, you’ll find Sicilian pizza (Sfincione) in Sicily, which is a thick, spongy crust often topped with tomato sauce, onions, anchovies, and breadcrumbs. Each region brings its unique spin to pizza making, resulting in a diverse and exciting culinary landscape for pizza enthusiasts to explore. These variations contribute to the overall richness of Italian cuisine.

Is pineapple a common pizza topping in Italy?

No, pineapple is overwhelmingly not a common pizza topping in Italy. In fact, it’s generally frowned upon by most Italians. The combination of sweet pineapple with savory pizza is considered a culinary mismatch, and you’d be hard-pressed to find a traditional pizzeria that offers it. The focus in Italian pizza is on balancing flavors and using fresh, high-quality ingredients, and pineapple is seen as disrupting that balance.

While some modern or internationally influenced pizzerias might cater to tourist tastes by offering pineapple as a topping, it’s not considered authentic or representative of Italian pizza culture. Ordering pineapple pizza in Italy might elicit surprised or even disapproving reactions from locals. It remains a largely foreign concept to Italian pizza traditions.

What makes Neapolitan pizza (Pizza Napoletana) so special?

Neapolitan pizza is special because it adheres to strict guidelines set by the Associazione Verace Pizza Napoletana (AVPN), ensuring authenticity and quality. These rules dictate everything from the ingredients used (including San Marzano tomatoes and specific types of mozzarella) to the oven temperature (around 900°F) and cooking time (approximately 60-90 seconds). The resulting pizza has a soft, pliable crust, charred spots (leoparding), and a slightly soupy center.

The simplicity of the ingredients and the traditional methods used to create Neapolitan pizza allow the natural flavors of the tomatoes, mozzarella, and basil to shine. The short cooking time in a wood-fired oven imparts a unique smoky flavor and a characteristic texture. It’s considered a culinary art form and a testament to the Neapolitan pizza-making tradition.

What beverages are typically paired with pizza in Italy?

In Italy, pizza is often enjoyed with simple and refreshing beverages that complement the flavors of the pizza without overpowering them. Water, both sparkling and still, is a common choice to cleanse the palate. Beer, particularly light lagers or pilsners, is also a popular pairing, as its crispness helps cut through the richness of the cheese and sauce.

Wine, especially light-bodied red wines or crisp white wines, can also be a delightful accompaniment to pizza. The specific wine pairing often depends on the toppings of the pizza. For example, a Margherita pizza might pair well with a dry rosé or a light-bodied red, while a pizza with seafood might benefit from a crisp white wine like Pinot Grigio. The focus is on enhancing the overall dining experience with a balanced and harmonious combination of flavors.