When people travel to Naples, all they want is the best pizza Naples Italy can provide. But the reality is far from the truth. Pizza Napoli is not a single type of pizza. There are many different types of pizza available in Naples. The pizza in Naples, Italy is so famous that there is pizza Napoli mail order pizza available for people who can't come to this place for tasting this deliciousness. So, you might be thinking, what are the different kinds of pizza that Napoli has to offer?
Don't worry, we got it all covered. Here is a guide for you, so next time you visit Naples, you exactly know what to order.
- Pizza a rota ‘e carretta
This is a Neapolitan expression that means "cartwheel" in its literal translation. A rota 'e Carretta pizza has a thinner crust and is bigger than your typical pizza. L'Antica Pizzeria Da Michele made this style very well-known, but it isn't the only place in Naples that offers it. The dough is stretched down, leaving less room for the outside rim and less area for the air to be contained in a gorgeous, inflated crust. The dough ball is the same as a regular pizza, but it is stretched. Because there is more area for the ingredients in a rota 'e Carretta, the flavor may be more pleasing and decadent.
- Pizza Verace
The word verace, which means real, is frequently used to describe Neapolitan culture, particularly the classic pizza. There isn't anything called real Neapolitan pizza as such. It is more like a category of Neapolitan pizza style that is not quite as extreme as the rota 'e carretta or the pizza a canotto. The traditional Neapolitan pizza has a reasonable cornicione (crust) and measures 30-33 cm in diameter. However, those aren't actual standards. Pizzas at the well-known pizzeria Starita a Materdei are smaller than the typical Naples pie. And the crust's height can range from one to two centimeters.
- Pizza a canotto
You're undoubtedly already familiar with this term, which has gained popularity in recent years as a result of the hashtag-heavy pizza craze on Instagram. The canotto style refers to a small-sized pizza with a greatly inflated crust; the word "canotto" is an Italian word for an inflatable raft. Raffaele Bonetta's pizza at Ciarly in Fuorigrotta is a striking exception. The pizza a canotto is most commonly associated with the region around Caserta, where it first gained popularity a few years ago and quickly became a standard at most pizzerias there.
- Pizza all’ombra
An odd order like "una Margherita all'ombra" would occasionally be heard if you lived in Naples, socialized with elderly Neapolitans, and dined with them in one of the numerous iconic pizzerias in the city center. Little tomato sauce is referred to as all'ombra. Strange as it may sound, not everyone appreciates a delicious, juicy Margherita and instead favors a pizza with barely any red toppings. If it's intended to be taken out and eaten on the street, it is comfortable because the folded slice won't drop sauce all over you.
- Pizza a portafoglio
Even though we've already mentioned it, it deserves a spot on this list: in Naples, many pizzerias sell a very small, street food-style Margherita pizza that can be folded and consumed in a few pieces. As a result, you will be able to tell right away the difference between a pizza portafoglio from Naples and any other type of little street pizza you may find at food stands around the world.
- Pizza a vucca ‘e furn’
This translates to "by the oven mouth" in Neapolitan. This particular type of pizza cannot truly cook inside the oven since the extremely intense temperature would brown the surface while leaving the dough and the filling inside raw and leaving it in for a longer period of time would burn the outside. Pizzaioli must cook the pizza slowly while keeping it close to the oven's mouth so that the temperature is lower, and more time is available to evenly cook the inside and exterior. Even though other varieties of Neapolitan pizza aren't supposed to be baked that way, some people still prefer to order them that way because they prefer a more dry and solid texture to the wet and squishy texture of the traditional varieties.
- Pizza avvampata
A pizza avvampata won't be something you ever want to eat. The most frequent is when a pizza suddenly reaches a high temperature, burning on the outside but not fully cooking inside. A novice pizza maker would remove the pizza from the oven before the designated time, assuming it was done, but would then serve a pizza that was still undercooked inside and beneath the base. Others will say their pizza has been baked more quickly than normal and looks pale by using the phrase "avvampata." However, it's not quite accurate because all you need to do in this situation is ask the pizzaiolo to finish the cooking. In contrast, there is nothing you can do about a pizza avvampata because the explosive flame, or lampa in Neapolitan, has already burned the surface and the pizza cannot be put back in the oven to finish cooking within. All you have to do is scrap it and start over.
Italian margherita pizza or any other pizza that you want to try are all available in Naples, Italy. The place is the birthplace of pizzas and here in Naples, Italy, you get to try a wide variety of pizzas that are all local stars.
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