The art of making pizza has become a symbol of Italian cuisine around the world, but what makes a pizza truly unique isn\u2019t just the topping or the baking method: it all starts with the dough.<\/p>\n
There are many types of pizza dough, each with specific characteristics that affect flavour, texture, and digestibility.<\/p>\n
In this article, we\u2019ll explore the different dough styles, from ancient traditions to modern innovations.<\/p>\n
When people talk about pizza, many immediately think of Neapolitan pizza. Authentic Neapolitan pizza has very ancient origins, and its preparation is governed by precise guidelines set by the Associazione Verace Pizza Napoletana (AVPN).<\/p>\n
Neapolitan dough is made with just a few simple ingredients:<\/p>\n
Type \u201c00\u201d flour<\/p>\n<\/li>\n
Water<\/p>\n<\/li>\n
Salt<\/p>\n<\/li>\n
Fresh brewer\u2019s yeast<\/p>\n<\/li>\n<\/ul>\n
The dough must be kneaded for a long time\u2014often by hand\u2014to ensure an elastic, soft texture. One key factor is hydration: water should be about 60%<\/strong> of the flour weight. After mixing, the dough typically rises for 8\u201312 hours<\/strong> at room temperature.<\/p>\n Neapolitan pizza is famous for its puffy, soft cornicione (edge), created by very fast baking (60\u201390 seconds<\/strong>) in a wood-fired oven at temperatures that can reach 485\u00b0C<\/strong>. The centre remains soft and almost creamy.<\/p>\n Easier to digest thanks to long fermentation<\/p>\n<\/li>\n Authentic, traditional flavour loved worldwide<\/p>\n<\/li>\n<\/ul>\n Best results require a high-temperature wood-fired oven<\/p>\n<\/li>\n Long rising times are needed<\/p>\n<\/li>\n<\/ul>\n Another well-known regional style is Roman pizza dough, which differs significantly from Neapolitan. It\u2019s famous for its crispness, achieved through different techniques and baking methods.<\/p>\n Roman-style dough uses the same basic ingredients as Neapolitan dough but with different proportions:<\/p>\n Type \u201c00\u201d flour or sometimes re-milled semolina<\/p>\n<\/li>\n Water (lower hydration than Neapolitan)<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n Yeast<\/p>\n<\/li>\n<\/ul>\n Compared to Neapolitan dough, Roman dough is less hydrated and is rolled out very thin, resulting in a crispier pizza.<\/p>\n Roman pizza has a thin, crisp base\u2014ideal for those who prefer a drier texture instead of Neapolitan softness. It\u2019s baked at slightly lower temperatures, often in electric ovens.<\/p>\n Unique, irresistible crispness<\/p>\n<\/li>\n Ideal for those who prefer a lighter, drier pizza<\/p>\n<\/li>\n<\/ul>\n Less soft and airy than Neapolitan pizza<\/p>\n<\/li>\n<\/ul>\n Pizza al taglio (by the slice) or pizza alla pala is very popular in Italy, especially as street food. Its dough differs a lot from both Neapolitan and Roman styles.<\/p>\n Pizza alla pala dough typically requires:<\/p>\n Type \u201c0\u201d or \u201c00\u201d flour<\/p>\n<\/li>\n Water (very high hydration, up to 80%<\/strong>)<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n Yeast<\/p>\n<\/li>\n<\/ul>\n High hydration makes this dough very soft and light. After fermentation, it\u2019s stretched on a wooden peel and baked to achieve a soft interior and a crisp exterior.<\/p>\n Pizza alla pala has a crisp crust and a soft, airy interior with an open crumb. It\u2019s often baked in rectangular trays and sold by the slice.<\/p>\n Perfect for selling single portions<\/p>\n<\/li>\n Great balance of crispness and softness<\/p>\n<\/li>\n<\/ul>\n Requires advanced mixing and handling skills<\/p>\n<\/li>\n<\/ul>\n Wholewheat dough is becoming more popular thanks to its health benefits. It uses wholewheat flour, which includes all parts of the grain\u2014germ and bran\u2014rich in fibre and nutrients.<\/p>\n Wholewheat dough is made with:<\/p>\n Wholewheat flour<\/p>\n<\/li>\n Water<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n Yeast<\/p>\n<\/li>\n<\/ul>\n It needs a bit more attention during mixing because wholewheat flour absorbs water differently than refined flour. The result is a more rustic pizza with a slightly more intense flavour.<\/p>\n Wholewheat pizza has a slightly denser texture than traditional doughs and a stronger flavour reminiscent of wholegrain bread.<\/p>\n High in fibre, supporting digestion<\/p>\n<\/li>\n Ideal for those following a healthier diet<\/p>\n<\/li>\n<\/ul>\n Heavier than classic pizza and can be less soft<\/p>\n<\/li>\n<\/ul>\n With more diagnoses of coeliac disease and gluten sensitivity, there\u2019s a growing need for gluten-free doughs that still replicate the texture and flavour of traditional pizza.<\/p>\n Gluten-free doughs are usually made with:<\/p>\n Alternative flours (rice, corn, quinoa, buckwheat)<\/p>\n<\/li>\n Guar gum or xanthan gum to improve texture<\/p>\n<\/li>\n Water<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n Yeast<\/p>\n<\/li>\n<\/ul>\n Without gluten\u2014the protein that gives dough elasticity\u2014it\u2019s harder to achieve a soft, airy structure. However, natural binders like guar gum or xanthan gum can bring the result much closer to traditional pizza.<\/p>\n Gluten-free pizza often has a different texture, usually more crumbly than wheat-based pizza. But when made well, it can be just as tasty, even for those without intolerances.<\/p>\n Suitable for coeliac disease or gluten intolerance<\/p>\n<\/li>\n Increasingly available in specialised pizzerias<\/p>\n<\/li>\n<\/ul>\n More difficult to work with than traditional dough<\/p>\n<\/li>\n Slightly different texture and flavour from classic pizza<\/p>\n<\/li>\n<\/ul>\n Sourdough is one of the oldest leavening methods. A natural starter contains both yeasts and lactic acid bacteria, which work together to ferment and rise the dough.<\/p>\n To make sourdough pizza dough you need:<\/p>\n Flour (ideally type \u201c0\u201d or \u201c1\u201d)<\/p>\n<\/li>\n Water<\/p>\n<\/li>\n Sourdough starter<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n<\/ul>\n Sourdough requires much longer fermentation times than brewer\u2019s yeast\u2014sometimes 24 hours or more<\/strong>, depending on temperature and humidity. The result is more complex flavour and often better digestibility.<\/p>\n Sourdough pizza has a slightly tangy flavour and a very soft, well-aerated structure. It also helps the pizza stay softer for longer after baking.<\/p>\n Highly digestible thanks to natural fermentation<\/p>\n<\/li>\n Richer, more complex flavour<\/p>\n<\/li>\n<\/ul>\n Requires time and careful starter maintenance<\/p>\n<\/li>\n<\/ul>\n High-hydration dough has become very popular thanks to its lightness and its ability to create an extremely soft, airy pizza. Hydration can go beyond 80%<\/strong>.<\/p>\n High-hydration dough requires:<\/p>\n Strong flour (type \u201c0\u201d or Manitoba)<\/p>\n<\/li>\n Water (over 75%<\/strong>)<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n Yeast<\/p>\n<\/li>\n<\/ul>\n It takes skill to handle because it\u2019s very sticky. Folding techniques and long resting periods help create a light, open internal structure.<\/p>\n This pizza has a crisp crust and an extremely soft interior, with large air pockets that create a light bite.<\/p>\n Lightness and softness<\/p>\n<\/li>\n Very attractive look thanks to large air holes<\/p>\n<\/li>\n<\/ul>\n Harder to work with due to high hydration<\/p>\n<\/li>\n<\/ul>\n There\u2019s also a pizza variation that uses no yeast at all. This dough is ideal for those looking for a faster alternative or who struggle to digest yeast.<\/p>\n No-yeast dough typically uses:<\/p>\n Flour (type \u201c00\u201d or wholewheat)<\/p>\n<\/li>\n Water<\/p>\n<\/li>\n Olive oil<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n<\/ul>\n Without yeast, the pizza is less soft and more similar to a thin flatbread. However, it\u2019s perfect for quick preparations.<\/p>\n No-yeast pizza has a flatter, crispier texture, similar to a wrap-style flatbread or schiacciata<\/em>.<\/p>\n Quick to prepare<\/p>\n<\/li>\n Suitable for those who are sensitive to yeast<\/p>\n<\/li>\n<\/ul>\n Less soft than traditional pizzas<\/p>\n<\/li>\n<\/ul>\n As we\u2019ve seen, there are many different types of pizza dough, each with specific characteristics that influence flavour, texture, and digestibility.<\/p>\n From classic Neapolitan dough to innovative gluten-free dough, there\u2019s a pizza for every taste and need.<\/p>\n","protected":false},"excerpt":{"rendered":" The art of making pizza has become a symbol of Italian cuisine around the world, but what makes a pizza truly unique isn\u2019t just the topping or the baking method: it all starts with the dough. There are many types of pizza dough, each with specific characteristics that affect flavour, texture, and digestibility. In this […]<\/p>\n","protected":false},"author":1,"featured_media":989,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricettario-napoletano-a-tarantella"],"yoast_head":"\nCharacteristics<\/h3>\n
Advantages<\/h3>\n
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Disadvantages<\/h3>\n
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2. Roman Dough<\/h2>\n
Ingredients and Method<\/h3>\n
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Characteristics<\/h3>\n
Advantages<\/h3>\n
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Disadvantages<\/h3>\n
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3. Pizza al Taglio \/ Pizza alla Pala<\/h2>\n
Ingredients and Method<\/h3>\n
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Characteristics<\/h3>\n
Advantages<\/h3>\n
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Disadvantages<\/h3>\n
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4. Wholewheat Dough<\/h2>\n
Ingredients and Method<\/h3>\n
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Characteristics<\/h3>\n
Advantages<\/h3>\n
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Disadvantages<\/h3>\n
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5. Gluten-Free Dough<\/h2>\n
Ingredients and Method<\/h3>\n
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Characteristics<\/h3>\n
Advantages<\/h3>\n
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Disadvantages<\/h3>\n
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6. Sourdough (Natural Starter) Dough<\/h2>\n
Ingredients and Method<\/h3>\n
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Characteristics<\/h3>\n
Advantages<\/h3>\n
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Disadvantages<\/h3>\n
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7. High-Hydration Dough<\/h2>\n
Ingredients and Method<\/h3>\n
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Characteristics<\/h3>\n
Advantages<\/h3>\n
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Disadvantages<\/h3>\n
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8. No-Yeast Dough<\/h2>\n
Ingredients and Method<\/h3>\n
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Characteristics<\/h3>\n
Advantages<\/h3>\n
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Disadvantages<\/h3>\n
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