Top 10 Pizzas - The Ultimate Guide to Authentic Italian Pizza: From Naples to Rome

Classic Italian Pizza Dough Styles

What separates good pizza from legendary pizza isn't the toppings – it's the foundation. Italian pizza dough isn't just flour and water; it's a centuries-old art form that varies dramatically across regions. Whether you're biting into a pillowy Neapolitan crust or enjoying the satisfying crunch of Roman-style pizza, each variety tells the story of its origin through texture and technique.

The magic lies in understanding that each style isn't just a recipe – it's a precise balance of time, temperature, and technique. From Naples' high-hydration dough that creates those signature leopard-spotted crusts, to Rome's lower-hydration approach that yields that characteristic crackle, each method has been perfected over generations of pizza makers who understood that greatness lies in the details.

These aren't just different ways to make dough – they're different philosophies of what pizza can be. When you understand these differences, you'll start to see why a true Napoletana can only be cooked for 90 seconds, while Roman al Taglio demands a gentler, longer bake. You'll discover why "00" flour isn't just a fancy ingredient but a crucial component that defines texture and flavor.

Here is the list:

1. Napoletana (Neapolitan)
2. Romana (Roman)
3. Al Taglio (Roman Sheet Style)

1. Napoletana (Neapolitan)

The original pizza style, soft and pillowy with a puffy cornicione (crust)

Ingredients (makes 4 pizzas):

• 1kg "00" flour (W280-330)
• 600ml water (60% hydration)
• 3g fresh yeast
• 30g sea salt

Method:

1. 24-48 hour fermentation
2. Cooked at 430-480°C (800-900°F)
3. Cooking time: 60-90 seconds
4. Result: Soft, elastic, slightly charred

Characteristics:

• Diameter: 11-13 inches
• Center thickness: 0.1 inch
• Rim height: 0.5-1 inch

2. Romana (Roman)

Thin, crispy, and cracker-like

Ingredients (makes 4 pizzas):

• 1kg "00" flour (W220-260)
• 550ml water (55% hydration)
• 5g fresh yeast
• 20g olive oil
• 25g salt

Method:

1. 72-hour cold fermentation
2. Cooked at 350-380°C (662-716°F)
3. Cooking time: 2-3 minutes
4. Result: Crispy, thin, snappy

Characteristics:

• Diameter: 12-14 inches
• Uniformly thin throughout
• Almost no raised rim

3. Al Taglio (Roman Sheet Style)

Thick, rectangular, served by the slice

Ingredients (one sheet pan):

• 1kg bread flour
• 750ml water (75% hydration)
• 20g olive oil
• 4g fresh yeast
• 22g salt

Method:

1. 48-96 hour fermentation
2. Cooked at 280-320°C (536-608°F)
3. Cooking time: 15-20 minutes
4. Result: Light, airy, crispy bottom

Top 10 Classic Italian Pizzas

Forget everything you know about loaded toppings and stuffed crusts. Classic Italian pizzas follow a simple philosophy: less is more. Each of these ten pizzas represents a perfect harmony of flavors that has stood the test of time. These aren't random combinations – they're time-tested recipes where each ingredient serves a purpose and nothing is superfluous.

From the humble Marinara (which doesn't even include cheese) to the perfect simplicity of the Margherita (created to honor a queen), each pizza tells its own story. These classics aren't just popular choices – they're cultural touchstones that reflect Italy's culinary heritage. Every ingredient is chosen with purpose: San Marzano tomatoes for their perfect sweet-acid balance, buffalo mozzarella for its incomparable richness, and locally-sourced herbs that complement rather than overwhelm.

Understanding these classics isn't just about following recipes – it's about learning the principles of balance that make Italian pizza extraordinary. When you know why anchovies and capers are perfect partners on a Napoletana, or how the four cheeses on a Quattro Formaggi are chosen to complement each other, you'll understand pizza at a deeper level.

Here is the list:

1. Margherita DOC
2. Marinara
3. Quattro Formaggi (Four Cheese)
4. Diavola
5. Capricciosa
6. Napoletana
7. Prosciutto e Funghi
8. Ortolana/Vegetariana
9. Bufala
10. Calzone (Folded)
11. Tartufo (Truffle Pizza)
12. Bologna e Bufala con Pistacchio

1. Pizza Margherita DOC

Margherita DOC is the quintessential Italian pizza, renowned for its simplicity and harmony of flavors. This iconic pizza features a thin, soft crust topped with vibrant San Marzano tomatoes, creamy mozzarella di bufala, fresh basil leaves, a drizzle of extra virgin olive oil, and a sprinkle of sea salt. The colors of the toppings—red tomatoes, white mozzarella, and green basil—symbolize the Italian flag, paying homage to Queen Margherita of Savoy.

Originating from Naples in the late 19th century, the Margherita pizza was crafted by pizzaiolo Raffaele Esposito to honor Queen Margherita during her visit to the city. Esposito created three pizzas, with the Margherita being the most celebrated. Legend has it that the queen favored this particular pizza, leading to its enduring legacy as a symbol of Italian culinary tradition. Today, Margherita DOC holds the prestigious Denominazione di Origine Controllata (DOC) status, ensuring that only pizzas made with specific ingredients and methods can bear its name. Its timeless appeal lies in its balance of fresh, high-quality ingredients, making it a favorite among pizza aficionados worldwide.

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• San Marzano tomatoes
• Buffalo mozzarella DOP
• Fresh basil
• Extra virgin olive oil

2. Pizza Marinara

Marinara pizza is a delightful testament to Italian simplicity, emphasizing robust tomato flavors without the use of cheese. This traditional Neapolitan pizza is adorned with a rich marinara sauce made from crushed tomatoes, garlic, oregano, and a generous drizzle of extra virgin olive oil. Often garnished with fresh basil, Marinara pizza is both flavorful and aromatic.

The origins of Marinara pizza trace back to the bustling seaside neighborhoods of Naples, where it was a staple among the working-class sailors—“marinai” in Italian—hence the name "Marinara." Unlike its cheesy counterparts, this pizza was quick to prepare and relied on pantry staples like tomatoes and garlic, making it a favorite for those seeking a hearty yet uncomplicated meal. Its simplicity showcases the essence of Italian culinary philosophy: high-quality ingredients prepared with care and minimalism. Today, Marinara pizza remains a beloved classic, celebrated for its vibrant flavors and versatility, often enjoyed as a light meal or a delicious accompaniment to other dishes.

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• San Marzano tomatoes
• Garlic
• Oregano
• Extra virgin olive oil
• (No cheese - oldest pizza variety)

3. Pizza Quattro Formaggi (Four Cheese)

Quattro Formaggi, meaning "Four Cheeses," is a decadent pizza celebrated for its rich and creamy texture. This indulgent creation typically features a blend of mozzarella, gorgonzola, Parmesan, and fontina cheeses, though variations may include ricotta or pecorino. The cheeses are melted together to form a luscious, gooey topping that perfectly complements the crispy crust.

Originating from the northern regions of Italy, Quattro Formaggi pizza showcases the country's diverse cheese-making traditions. Each cheese brings its unique flavor profile: mozzarella offers a mild, creamy base; gorgonzola adds a sharp, tangy kick; Parmesan contributes a nutty depth; and fontina provides a smooth, buttery finish. The harmonious combination of these cheeses creates a sophisticated and luxurious pizza experience. Quattro Formaggi is a favorite among cheese lovers and is often enjoyed as a standalone dish or paired with a light salad to balance its richness. Its versatility and bold flavors have solidified its place as a beloved classic in Italian pizzerias around the world

• Mozzarella
• Gorgonzola
• Parmigiano Reggiano
• Pecorino Romano
• (No tomato sauce)

4. Pizza Diavola

Diavola pizza is a fiery delight for those who crave a spicy kick. This bold pizza typically features a robust marinara or tomato sauce topped with mozzarella cheese, spicy salami or pepperoni, and a generous sprinkling of red chili flakes. The combination of spicy meats and savory cheese creates a tantalizing balance of heat and flavor.

Named after the Italian word for "devil," Diavola pizza embodies the spirited and passionate side of Italian cuisine. Its origins lie in the vibrant street food culture of Naples, where spicy salami was a popular topping among locals seeking a flavorful and invigorating meal. The addition of red chili flakes amplifies the pizza's heat, making it a favorite among spice enthusiasts. Diavola pizza not only delivers on taste but also offers a visually appealing contrast with its vibrant red toppings against the golden cheese. Today, it remains a staple in Italian pizzerias, celebrated for its bold flavors and ability to ignite the palate, making it a go-to choice for those seeking an exciting and flavorful pizza experience.

• Tomato sauce
• Mozzarella
• Spicy salami
• Chili oil

5. Pizza Capricciosa

Capricciosa pizza is a versatile and flavorful creation, often described as the "capricious" pizza due to its eclectic mix of toppings. This classic Italian pizza typically includes tomato sauce, mozzarella cheese, artichokes, olives, mushrooms, and ham or prosciutto, creating a harmonious blend of savory flavors and textures.

The origins of Capricciosa pizza are as varied as its name suggests. Believed to have originated in Naples or Rome, the name "Capricciosa" reflects the pizza's whimsical combination of ingredients, catering to a variety of tastes in a single dish. This pizza exemplifies the Italian ability to combine fresh, high-quality ingredients to create a balanced and satisfying meal. The inclusion of artichokes and olives adds a Mediterranean flair, while the ham or prosciutto introduces a savory depth. Capricciosa pizza is beloved for its complexity and richness, making it a favorite among those who enjoy a diverse range of flavors in their pizza. Its adaptability also allows for regional variations, each adding its unique touch to this beloved classic.

• Tomato sauce
• Mozzarella
• Artichokes
• Mushrooms
• Prosciutto cotto
• Black olives

6. Pizza Napoletana

Napoletana pizza is a cornerstone of Neapolitan cuisine, renowned for its traditional preparation and authentic flavors. This classic pizza features a soft, chewy crust topped with San Marzano tomatoes, fresh mozzarella di bufala, anchovies, capers, olives, and a sprinkle of oregano, all baked to perfection in a wood-fired oven.

Originating from Naples, the birthplace of pizza, Napoletana pizza embodies the essence of authentic Italian pizza-making. Governed by strict guidelines under the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association), this pizza must adhere to specific standards, including the use of particular ingredients and cooking methods. The inclusion of anchovies and capers adds a savory, umami-rich dimension, while the fresh mozzarella provides a creamy contrast to the tangy tomato sauce. Baked in a high-temperature wood-fired oven, Napoletana pizza achieves its signature blistered and charred crust, enhancing its flavor and texture. Celebrated worldwide, Napoletana pizza remains a symbol of Italian culinary heritage, cherished for its simplicity, quality, and authentic taste.

• Tomato sauce
• Mozzarella
• Anchovies
• Capers
• Oregano

7. Pizza Prosciutto e Funghi

Prosciutto e Funghi pizza is a beloved classic that harmoniously combines savory ham with earthy mushrooms. This traditional Italian pizza features a tomato-based sauce, melted mozzarella cheese, thin slices of prosciutto crudo, and sautéed mushrooms, often garnished with fresh basil or arugula for added freshness.

The Prosciutto e Funghi pizza has its roots in Italy's rich culinary tradition, where high-quality ingredients are paramount. Originating from regions like Emilia-Romagna and Campania, this pizza showcases the delicate flavors of prosciutto crudo, a dry-cured ham, paired with the robust taste of mushrooms. The combination of salty ham and umami-rich mushrooms creates a balanced and satisfying flavor profile that appeals to a wide range of palates. The addition of fresh herbs not only enhances the taste but also adds a burst of color, making the pizza as visually appealing as it is delicious. Prosciutto e Funghi is a staple in Italian pizzerias, celebrated for its simplicity and depth of flavor, making it a favorite among both locals and visitors alike.

• Tomato sauce
• Mozzarella
• Prosciutto cotto
• Mushrooms

8. Pizza Ortolana/Vegetariana

Ortolana, also known as Vegetariana, is a vibrant and wholesome pizza that celebrates the bounty of fresh vegetables. This vegetarian delight typically features a tomato or olive oil base, topped with an assortment of seasonal vegetables such as bell peppers, zucchini, eggplant, olives, artichokes, and mushrooms, finished with mozzarella cheese and fresh herbs.

The Ortolana pizza reflects Italy's deep connection to fresh, seasonal produce and the Mediterranean diet's emphasis on vegetables. Originating from regions like Tuscany and Liguria, where gardens are abundant with diverse vegetables, this pizza is a tribute to the colors and flavors of nature. The name "Ortolana" derives from "orto," the Italian word for garden, highlighting the pizza's garden-fresh ingredients. Its versatility allows for endless variations, making it adaptable to whatever vegetables are in season. The use of high-quality olive oil and fresh herbs enhances the natural flavors, creating a light yet satisfying dish. Ortolana pizza is not only a favorite among vegetarians but also among those seeking a healthy and flavorful alternative to meat-topped pizzas.

• Tomato sauce
• Mozzarella
• Grilled eggplant
• Zucchini
• Bell peppers

9. Pizza Bufala

Bufala pizza is a luxurious variation that highlights the rich and creamy mozzarella di bufala, a fresh cheese made from the milk of water buffalo. This exquisite pizza typically features a simple tomato sauce, generous slices of mozzarella di bufala, fresh basil leaves, and a drizzle of extra virgin olive oil, allowing the quality of the ingredients to shine.

Originating from the Campania region, particularly in areas like Naples and Caserta, Bufala pizza showcases the exceptional quality of mozzarella di bufala. This cheese is renowned for its creamy texture and tangy flavor, which elevates the pizza to a gourmet level. The name "Bufala" directly refers to the water buffalo that produce the milk used in the cheese, emphasizing its authenticity and artisanal production methods. The simplicity of the toppings allows the mozzarella to take center stage, making every bite a delightful experience of creamy, melted cheese balanced by the acidity of the tomato sauce and the freshness of basil. Bufala pizza is a testament to Italian culinary excellence, prized for its superior ingredients and refined flavor profile.

• Cherry tomatoes
• Whole buffalo mozzarella (added after cooking)
• Basil
• Extra virgin olive oil

10. Pizza Calzone (Folded)

Calzone is a delightful Italian invention that transforms a traditional pizza into a portable, folded pocket of deliciousness. This baked pastry is typically filled with ricotta cheese, mozzarella, cured meats like ham or salami, and vegetables such as spinach or mushrooms, all encased in a golden, crispy dough.

Originating from Naples, Calzone was created as a convenient and handheld meal for workers and travelers. The name "Calzone" translates to "trouser leg" in Italian, referencing its folded, crescent shape. This ingenious adaptation allows for a versatile filling, making it possible to customize according to personal preferences or regional specialties. The sealing of the dough ensures that the fillings remain warm and flavorful during transport, making Calzone a popular choice for on-the-go eating. Over time, Calzone has evolved into a beloved dish across Italy and beyond, celebrated for its hearty fillings and satisfying crust. Whether enjoyed as a quick snack or a substantial meal, Calzone embodies the ingenuity and adaptability of Italian cuisine.

• Ricotta
• Mozzarella
• Prosciutto cotto
• Black pepper
• (Folded and sealed before baking)

11. Pizza Tartufo (Truffle Pizza)

Tartufo pizza is a luxurious and aromatic creation that incorporates the earthy, intense flavors of truffle oil or shaved truffles. This gourmet pizza typically features a white sauce or olive oil base, topped with mozzarella or fontina cheese, mushrooms, and a generous drizzle of truffle oil, finished with fresh herbs like rosemary or thyme.

Originating from the Piedmont and Tuscany regions, where truffles are highly prized, Tartufo pizza is a celebration of Italy's renowned truffle bounty. The addition of truffle oil or fresh truffles infuses the pizza with a distinctive aroma and depth of flavor, elevating it to a fine dining experience. The rich, buttery taste of the cheese complements the truffle's earthy notes, creating a harmonious blend that delights the senses. Tartufo pizza is often reserved for special occasions or gourmet gatherings, reflecting its status as a decadent treat. Its sophisticated flavor profile and elegant presentation make it a favorite among food connoisseurs seeking an indulgent and memorable pizza experience.

• Fior di latte mozzarella (base, no tomato sauce)
• Fresh black truffle shavings
• Porcini mushrooms
• Extra virgin olive oil
• Optional: light coating of truffle cream before cooking
• Finishing: additional fresh truffle shaved tableside

12. Pizza Bologna e Bufala con Pistacchio

A modern Italian masterpiece combining the richness of mortadella with creamy buffalo mozzarella

Bologna e Bufala con Pistacchio is an exquisite pizza that marries the savory flavors of Bologna's cured meats with the creamy richness of buffalo mozzarella and the unique crunch of pistachios. This sophisticated pizza typically features a tomato or white sauce base, topped with slices of prosciutto or mortadella, generous portions of mozzarella di bufala, and a scattering of roasted pistachios, finished with fresh arugula and a drizzle of extra virgin olive oil.

Inspired by the culinary traditions of Bologna, a city renowned for its high-quality cured meats and cheeses, Bologna e Bufala con Pistacchio is a harmonious blend of flavors and textures. The inclusion of pistachios adds a delightful crunch and a nutty undertone, complementing the silky mozzarella and the rich, savory notes of prosciutto or mortadella. This pizza exemplifies the Italian principle of balancing simple, high-quality ingredients to create complex and satisfying flavors. Often enjoyed in upscale pizzerias and gourmet settings, Bologna e Bufala con Pistacchio is a testament to Italy's dedication to culinary excellence and innovation. Its unique combination of ingredients makes it a standout choice for those seeking a refined and flavorful pizza experience.

Ingredients:

• Base: Fior di latte mozzarella (no tomato sauce)
• Mortadella di Bologna (added post-cooking)
• Buffalo mozzarella DOP (torn and added post-cooking)
• Crushed pistachios from Bronte, Sicily
• Extra virgin olive oil
• Optional: light pistachio cream base

Professional Tips

The difference between good pizza and exceptional pizza often comes down to the details that most home cooks and even some professionals overlook. These aren't just helpful hints – they're the crucial techniques and insights that master pizzaioli have refined over decades of experience. What might seem like minor details – the temperature of your water, the way you handle your dough, even the order in which you add toppings – can dramatically impact your final result.

These professional tips aren't about fancy equipment or secret ingredients. They're about understanding the science and craft behind great pizza making. Why does dough temperature matter so much? What's really happening during fermentation? How do you know when you've achieved the perfect stretch? These are the questions that separate casual pizza makers from true artisans.

Think of these tips as your insider's guide to the pizza-making secrets that usually take years to learn. They're the kind of insights that turn common mistakes into opportunities for mastery, helping you understand not just what to do, but why you're doing it. Whether you're making your first pizza or your thousandth, these professional insights will help you achieve results that honor the true Italian pizza-making tradition.

Want to dive deeper into any of these aspects? Each part comes with its own set of techniques and traditions that can transform your pizza-making journey. Which area interests you most?

Temperature Management

• Room temperature: 20-22°C (68-72°F)
• Water temperature: 18-20°C (64-68°F)
• Proof temperature: 4°C (39°F) for cold fermentation

Dough Handling

1. Never use rolling pin
2. Stretch from the center
3. Respect resting times
4. Handle with fingertips only

Baking Tips

1. Preheat oven/stone for at least 1 hour
2. Use minimal toppings
3. Work quickly to prevent dough sticking
4. Rotate pizza for even cooking

Common Mistakes to Avoid

1. Overloading toppings
2. Using cold dough
3. Under-kneading the dough
4. Using wrong flour type
5. Rushing fermentation

Remember: Authentic Italian pizza is about quality ingredients and technique, not quantity of toppings. Each style has its own characteristics that should be respected and maintained.