Types of Italian pizza – Pizza romana

Pizza Romana and Neapolitan pizza are often confused with each other. The latter, however, is more poor in ingredients and differs from Roman pizza in a few more features. Italian pizza has many faces, various varieties and recipes are popular. Authentic Neapolitan and Roman pizza are available in the best pizzerias. The best pizza in Larnaca is on the menu of our restaurant.

Pizza Romana and its origin

Pizza Romana is associated with Neapolitan pizza in some respects. The story of the latter began after tomatoes were brought to Italy from the United States. In 1889, the chef Raffaelo Esposito created 3 different types of pizza for Queen Margaret of Savoy. It was marinara with tomatoes, alla mastunicola with cheese and basil, and margherita with mozzarella. It was the latter that the queen liked the most and was named after her. This marked the beginning of the creation of various types of pizza, including Roman pizza. It is worth visiting the pizzerias in Larnaca to try the highest quality dishes. Roman  pizza and Neapolitan pizza delivery will allow you to enjoy the original taste in the comfort of your home.


Characteristics of pizza

Pizza Romana and Neapolitan pizza differ m.in the number of ingredients. Roman pizza is crispy, you can put a lot more toppings on top. The most characteristic ones are Parma ham, fresh herbs, tomatoes and mozzarella. Flour from W180 to W290 is added to the dough, a little fat but less water. Authentic Neapolitan pizza is baked at a higher temperature than Roman pizza. The latter is baked at a temperature of about 350 degrees Celsius for 3 minutes. In Rome, it is served in the form of pieces as street food – by weight, wrapped in paper. The thickness of the cake is the same in every place and is 3-4 mm. There is no difference between the inside of the finished pie and the edges, unlike Neapolitan pizza. Pizzerias in Larnaca offer Roman pizza of the highest quality.


Ingredients & Preparation

The dough of Roman pizza, like others, is kneaded with water, yeast and Italian flour type 00. It has fewer toppings than its popular counterparts, but more than pizza napoletana. The most commonly used ingredients are dried ham, e.g. Parma ham, mozzarella, tomatoes and arugula, spinach is used less frequently. Other options include pizza with tuna, anchovies, grilled artichokes and aromatic cheeses such as blue cheese or feta (but not at the same time). Don’t forget about fresh and dried herbs. Popular dishes include chilli, parsley, fresh basil, oregano, garlic and freshly ground pepper. The taste of the pizza will be emphasized by extra virgin olive oil, sometimes additionally flavored with garlic. Fat brings out the taste of the dish. Roman pizza, due to the way the dough is kneaded and the number of ingredients, is considered to be one of the most dietetic. Its preparation should begin by dividing the flour into two equal parts and preparing two mounds with indentations in the center. Also, the water should be divided into two containers. Mixing salt with yeast should be avoided. Water with salt is poured into the first part of the flour and water with yeast into the second. Mix the two parts separately, knead the dough on the table pressing with your wrists until it comes off easily from your hands and the table. The next step is to mix the two doughs until smooth. The dough should rise for about 3 hours at a constant temperature until doubled in size. Once the dough has risen, you can knead it for a few minutes and use it immediately or freeze it. Before baking, they need to be thinly rolled out on a floured surface and transferred to a baking tray sprinkled with flour or a special wooden spatula when baking on a stone. You should also use your hands and a rolling pin to give the pizza the desired shape by slightly stretching the dough. The surface is smeared with a thin layer of tomato sauce, leaving the edges of the dough clean and evenly distributing the ingredients. Place the pizza tray in the preheated oven, or carefully slide the pizza off the spatula onto the stone and bake until cooked for 3 minutes or more, depending on the oven temperature and the thickness of the pizza. After taking it out of the oven, just garnish the cake with fresh basil leaves and serve immediately. Roman pizza and Neapolitan pizza delivery allow you to take advantage of not having to prepare the dish yourself. The best pizza in Larnaca is on our menu.

Roman pizza is one of the most popular types of Italian pizza. It is often confused with Neapolitan, from which it differs mainly in the amount of ingredients and the consistency of the dough. Different varieties of romana pizza include different types of toppings, which is why it will appeal to many people. In addition, it is one of the least caloric versions of this dish, so even people who watch their weight can afford it from time to time. It is best to look for pizzerias that prepare pizza with original ingredients, according to original recipes.