Neapolitan Vs Pan: Pizza Style Wars

Neapolitan pizza is considered the original pizza, created in Naples and named after Queen Margherita. It is characterised by its fluffy, chewy crust, cooked at extremely high temperatures in a wood-fired oven for a very short time. The dough is made from wheat flour, natural Neapolitan yeast or brewer's yeast, salt and water, and is always fat-free and sugar-free. The crust is thin in the middle, with a puffed-up, airy edge, which is why it's often eaten with a knife and fork.

Pan pizza, on the other hand, is cooked in a pan or a gas-powered oven, and is crunchier and crispier. It is also usually smaller than Neapolitan pizza.

Crust

The crust is the biggest difference between Neapolitan and pan pizza. Neapolitan pizza is known for its pillowy, chewy crust. The dough is baked at extremely high temperatures (700 to 1000° F or 371 to 538° C) for a very short time (60 to 90 seconds), resulting in a crust that is soft, elastic, tender, and fragrant, with a series of dark charred spots and a remarkable flavour. The dough is made from highly refined wheat flour, which gives it its characteristic texture.

The crust of a Neapolitan pizza is also very thin at the base, with dough that puffs up around the sides, resulting in a large, airy crust. This crust is so light that certain areas can quickly become charred, and it is important not to overcook it. In fact, the crust is so thin on the bottom that it is usually necessary to eat Neapolitan pizza with a fork and knife.

Pan pizza, on the other hand, typically has a thicker, deeper crust that is crisp on the outside and soft and fluffy on the inside. The thicker crust of pan pizza provides a sturdy base that can support heavier toppings. While the dough for pan pizza can be made with a variety of flours, it typically contains more yeast and sugar than Neapolitan pizza dough, resulting in a dough with a higher rise and a crispier texture.

The cooking method for pan pizza also differs from that of Neapolitan pizza. Pan pizzas are typically baked in a pan or on a stone in a standard oven at lower temperatures (around 450 to 500° F or 232 to 260° C) for a longer period of time (10 to 15 minutes). This slower cooking process allows the crust to become crisp and golden without burning.

In summary, the main differences between the crusts of Neapolitan and pan pizza lie in their thickness, texture, cooking method, and flavour. Neapolitan pizza has a thin, airy crust with a chewy texture and a charred flavour, while pan pizza has a thicker, crispier crust with a soft, fluffy interior.

Oven type

The type of oven used to cook a pizza is an important factor in determining the final product. The two main types of ovens used for pizza cooking are brick ovens and conveyor ovens. Brick ovens are considered the best option for cooking Neapolitan pizzas, while conveyor ovens are commonly used for pan pizzas.

Brick Ovens

Brick ovens, also known as wood-fired ovens, are the traditional choice for cooking Neapolitan-style pizzas. These ovens are typically made from materials like brick, stone, or clay, and use wood as the fuel source. They are designed to retain heat effectively, with a characteristic dome shape and a vent that pulls hot air back over the oven dome, optimising heat retention.

The Marra Forni Neapolitan Pizza Oven is an example of a modern brick oven, available in electric, gas, or wood-fired configurations. It offers customisation options to suit specific needs, including fuel type, deck size, and oven colour. The Napoli Commercial Pizza Oven is another example, designed for mid- to large-sized pizzerias, with the ability to bake up to 200 10-inch pizzas per hour.

Conveyor Ovens

Conveyor ovens are commonly used in commercial settings, especially for cooking pan pizzas. They feature a conveyor belt that moves the pizza through the oven, ensuring consistent cooking results. These ovens are efficient and can handle high volumes of pizza production.

Other Oven Types

In addition to brick and conveyor ovens, there are other types of pizza ovens, including:

• Deck ovens: These are commonly used in pizzerias and can be gas or electric. They feature stone or brick decks and provide even heat distribution.
• Convection ovens: These use fans to circulate hot air, ensuring even cooking. They are versatile and can be used for a range of cooking tasks beyond just pizza.
• Countertop ovens: These are smaller ovens designed for limited spaces and are suitable for low-volume pizza production.

Ingredients

The ingredients used in Neapolitan and Pan Pizzas differ in several ways.

Neapolitan pizza is a traditional Italian dish with strict regulations on its ingredients and preparation methods. The dough for a Neapolitan pizza consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt, and water. It is always fat-free and sugar-free. The flour used is typically a medium-strength, finely ground wheat flour, with no more than 20% of it being strong flour. The dough is kneaded by hand or with a low-speed mixer and formed into a thin base, no more than 3mm thick.

The toppings for a traditional Neapolitan pizza are also specified. The tomatoes must be either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, grown on the volcanic plains south of Mount Vesuvius. The cheese must be mozzarella di bufala campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio, or fior di latte, a cow's milk mozzarella. Other toppings may include fresh basil, extra-virgin olive oil, and Parmesan cheese. The Associazione Verace Pizza Napoletana (AVPN) mandates that only tomatoes grown and packaged in Italy are used, and the sauce can only contain tomatoes and salt.

In contrast, Pan Pizza, or American pan pizza, may use a variety of ingredients without such strict regulations. While the dough is typically made with flour, water, salt, and yeast, the type of flour and yeast used can vary, and additional ingredients such as sugar and butter may be added. The dough is often allowed to ferment for a longer period, and the pizza is baked at lower temperatures than Neapolitan pizza, resulting in a crunchier texture.

The toppings for Pan Pizza are also more flexible. While cheese and tomato sauce are still common, the cheese may be shredded low-moisture mozzarella, which can be used more liberally than the fresh mozzarella in Neapolitan pizza without making the pie too soggy. The tomato sauce may include additional ingredients such as sugar, garlic, and herbs like oregano and red pepper flakes. Other toppings can include a variety of meats, vegetables, and sauces, depending on regional and personal preferences.

Toppings

When it comes to toppings, Neapolitan and pan pizza differ in their approach to tradition and creativity.

Neapolitan pizza tends to embrace tradition, opting for a limited number of classic toppings. Fresh basil, tomatoes, and buffalo mozzarella are among the usual choices, with the occasional addition of prosciutto, arugula, or truffle oil. The focus is on the essence of each ingredient, allowing their flavours to shine through without overwhelming the palate. This minimalist approach aligns with the strict requirements set by the Associazione Verace Pizza Napoletana (VPN), which was founded in 1984 in Naples to uphold the authentic Neapolitan pizza tradition.

On the other hand, pan pizza, exemplified by New York-style pizza, embraces creativity and experimentation. While there is no standard set of toppings, New Yorkers pile on the flavours, combining classics like pepperoni and sausage with unconventional choices like pineapple and jalapeños. The possibilities are endless, and the result is a heartier, tangier experience. The sauce-to-cheese ratio is typically higher, and a blend of mozzarella and cheddar cheese is commonly used.

The difference in toppings also reflects the cultural contexts of each pizza style. Neapolitan pizza reflects the simplicity and authenticity of Italian cuisine, emphasising quality ingredients and letting their flavours speak for themselves. In contrast, New York-style pizza embodies the American Dream, where diverse cultures, flavours, and innovation come together. It is a symbol of the city's rich cultural mosaic and the adaptability of flavours across borders.

While Neapolitan pizza tends to be more traditional, both styles offer a range of choices to cater to diverse palates and preferences. Whether it's the classics or fusion creations, the toppings elevate the pizza experience and resonate with the taste buds of pizza enthusiasts worldwide.

Eating method

Neapolitan pizza is typically eaten with a knife and fork, as its thin base and airy crust can be difficult to pick up with your hands. This is also the traditional way of eating pizza in Italy. The Associazione Verace Pizza Napoletana (AVPN) states that Neapolitan pizza must be consumed immediately, fresh from the oven, on the same premises where it was produced.

In contrast, New York-style pizza is often served by the slice and eaten on the go, without cutlery. This style of pizza is designed to be more sturdy and easier to pick up with your hands, although it can also be folded.

The Neo-Neapolitan style, which is an American adaptation of the Neapolitan pizza, is also likely to be eaten by hand, as it has a sturdier base than the traditional Neapolitan.

Frequently asked questions