What is the difference between Neapolitan pizza and classic pizza?

This article will help you understand which pizza is closer to your taste. We’ll share the recipe for pizza that originated in Naples and reveal its main secrets.

Find out how Neapolitan pizza differs from classic pizza. We’ll tell you which ingredients make up the truly authentic recipe and how to prepare that very dough with its characteristic bubbles along the edges.

You think you already know what good pizza is? That only cheese and dough matter? But no. There is pizza that bakes in 90 seconds, and there is one that bakes 5 times longer. One is like a kiss from Italy, the other is like a reliable friend for an evening with a TV series. And the difference between them is greater than it seems.

Secrets of dough preparation: time, hydration, and character

Neapolitan pizza is made from very high-hydration dough (up to 65–70% hydration), which is fermented for at least 24 hours. This gives a light, soft texture inside and characteristic puffy crusts with charred bubbles. After baking, such pizza remains elastic, tender, and easy on the stomach.

Classic pizza (often meaning Roman or American style) has a denser, less hydrated dough, sometimes even with added oil or sugar. This results in a crispier texture and a taste that resembles traditional bread or thin flatbread.

Baker’s tip: If you want softness and tenderness — go for Neapolitan. If you need something hearty and stable — choose classic.

The crust (cornicione): eat it or leave it?

In Neapolitan pizza, the crust is not just dough, but a symbol of the style. It is puffy, airy, slightly charred, yet incredibly soft inside. You don’t leave it on the plate — you definitely eat it with pleasure. It is especially delicious to dip it into leftover sauce or olive oil. In classic pizza, the crust is often thin or barely noticeable. The main focus is on the center with the toppings. Sometimes people leave the crust, especially if the dough isn’t particularly expressive.

Size and serving

Neapolitan pizza is usually smaller in size — about 30 cm in diameter. It is baked as a round pizza for one person and served whole, often not sliced. It is eaten with a knife and fork or by folding a piece in half. Classic pizza is often larger (up to 40 cm and more), designed for sharing, and served sliced. It holds its shape better, so it is convenient to eat with your hands, even on the go or in the office. It can be round, square, or rectangular.

How real Neapolitan pizza is made: a step-by-step Italian recipe

To prepare a classic Neapolitan pizza, you’ll need the right dough, sauce, cheese, and basil. Start with the dough: mix 500 g of high-grade flour (in Italy it’s labeled “00”), 325 ml of cold water, 10 g of sea salt, and 1–2 g of fresh yeast. Extra-fine flour is crucial here. First, dissolve the yeast in water, gradually mix in the flour, and add salt at the end. Kneading should be energetic — 10–15 minutes by hand until the dough becomes smooth and elastic. Leave the dough to rise and ferment for 2 hours, then divide it into two pieces, shape into balls, and leave them at room temperature for 7–8 hours to mature. According to the authentic recipe from the Campania and Lazio regions, the dough is often left for 24 hours.

For the sauce, use canned tomatoes (about 300 g of San Marzano is ideal). Blend them into a puree and add a pinch of salt. Slice 150 g of mozzarella. For Neapolitan pizza, they use fior di latte or buffalo mozzarella; place it on a napkin to remove excess moisture. Prepare fresh basil and a tray or stone lightly greased with Extra Virgin olive oil.

Before baking, stretch a dough ball by hand into a round base (about 30 cm), without using a rolling pin, to about 3 mm thickness. Professional pizzaiolos spin the dough in the air — you can try that too. Then spread the tomato sauce, add the mozzarella, basil leaves, and drizzle with oil.

True Neapolitan pizza is baked in a wood-fired oven for 60–90 seconds at 450°C. To get close to this at home, preheat your oven to 250–300°C, ideally with a baking stone or steel. Bake for 4–6 minutes, until the edges rise and turn golden.

The finished pizza should have a thin base, puffy crusts, and an intense aroma of tomatoes, cheese, and basil.

Baking technique

There is a bit of magic involved here. Neapolitan pizza is baked in a wood-fired oven at 450–500°C for just 60–90 seconds. Because of this, it has characteristic charred bubbles on the crust, a soft center, and an incredibly fresh aroma. The fire here doesn’t just cook — it forges the character of the flavor.

Classic pizza is usually baked in an electric oven or stone oven at 250–300°C for 5–10 minutes. This allows the dough to bake through more thoroughly, making it crispy and stable enough for a generous amount of toppings.

Toppings: minimalism versus variety

Classic Neapolitan pizza has three main ingredients that symbolically represent the colors of the Italian flag: green — basil, white — mozzarella, and red — tomato sauce.

Neapolitan pizza is all about simplicity and balance. Traditional recipes include 2–3 main ingredients: San Marzano tomato sauce, mozzarella di bufala, basil, and a drizzle of olive oil. Here, quality matters more than quantity. You taste each ingredient separately and together. Classic pizza allows more freedom for creativity. It can include meat, vegetables, mushrooms, several types of cheese, and a variety of sauces. This is the pizza for those who want something filling, varied, and “loaded”.

Cheese: which one and how much?

Neapolitan pizza uses soft mozzarella, often di bufala, which melts and spreads slightly during baking while retaining moisture. It doesn’t stretch as much, but it is light and gives a delicate, milky texture.

For classic pizza, mozzarella for pizza (fior di latte or firmer types) is used, which stretches well and bakes to a golden crust. Parmesan, cheddar, or blue cheese (such as Gorgonzola) are often added to intensify the flavor, especially in meat pizzas or four-cheese versions.

Sauce and aromatic accents

The Neapolitan style is based on a simple tomato sauce made from peeled tomatoes without unnecessary spices — at most basil and olive oil. No complex sauces — everything relies on quality.

In classic pizza, you can choose from creamy, mushroom, aioli, pesto, barbecue, or even tom yum sauces. This is ideal when you want pronounced aroma and different gastronomic experiments.

When and which pizza to choose?

Neapolitan pizza is for gastronomic pleasure, a romantic dinner, or an introduction to Italian classics. And logically — if you’re in Naples, choose Neapolitan. Light, tender, refined. Classic pizza is for hunger, a group of friends, or a TV series night. It is hearty, crispy, versatile, and always satisfying.

So which pizza is yours?

Neapolitan or classic — it’s not about better or worse. It’s about you. What mood are you in today? How much time do you have? Do you want new flavors or tried-and-true classics? The answer to these questions will be your choice.

We believe pizza is not just food. It’s a moment, a feeling, and a lifestyle. And our bakers prepare it so that you’ll want to order it here again and again.