Pizza napoletana contro pizza romana: differenze e caratteristiche

Ci sono numerose ricette e differenze tra la pizza napoletana e quella romana: ecco tutte le caratteristiche specifiche

Pizza Romana

La pizza napoletana è quella più conosciuta in assoluto, ma in Italia esistono differenti ricette come quella romana che è molto diversa a partire dall’impasto e dagli ingredienti. Quella napoletana è diventata anche patrimonio dell’UNESCO: in primis è molto più soffice con bordo alto e morbido, mentre quella romana è definitiva “scrocchiarella”. Per la pizza napoletana la scelta della farina varia da quella di grano tenero di tipo 00 oppure 0 di media forza: l’acqua va inserita durante l’impasto tra il 58 % e il 65 % sul peso della farina.

Leggi anche –> Pizza bianca in teglia, la ricetta del pizzaiolo romano Gabriele Bonci

Inoltre, la massa viene fatta riposare a temperatura ambiente con palline di circa 250 g di peso. Così per un tot di tempo molto variabile vanno fatte riposare per permettere al glutine di essere pronto per essere poi steso grazie alla tecnica dello schiaffo. La cottura è fondamentale per la pizza napoletana con il passaggio molto veloce a temperature molto alte permettendo alla pasta di cuocersi tra i 60 e i 90 secondi al massimo: anche per questo motivo è molto soffice.

La pizza romana, la differenza con quella napoletana

Lo stile della pizza romana è molto diffusa nel Centro Italia: per quanto riguarda la farina varia tra tenero di tipo 00 oppure 0 di media o anche bassa forza. L’acqua va inserita durante l’impasto tra il 55% e il 60 % sul peso della farina: inoltre, è possibile utilizzare il lievito di birra fresco negli impasti diretti.

Leggi anche –> La migliore pizza di Napoli: dove mangiare la vera specialità partenopea

Per quanto riguarda l’impasto le palline vengono suddivise tra i 150 e 180 g di peso per poi fatte riposare. Prima la tecnica avveniva col mattarello, mentre oggi questa pratica è stata completamente abbandonata.  La stesura avviene a mano con tanta farina distribuita sul bancone.  La sfoglia di pasta è condita con lo spicchio che resta più solio rispetto a quello della pizza napoletana. La cottura in forno con temperature intorno ai 380-400 °C permette di asciugare al meglio le pizze diventando più croccanti e friabili.

pizza napoletana

287 thoughts on “Pizza napoletana contro pizza romana: differenze e caratteristiche

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