Neapolitan vs Roman Pizza: What’s the Difference?

If you’ve ever stood in front of a pizza menu wondering what separates Neapolitan pizza from Roman pizza, you’re not alone.

Both styles are proudly Italian. Both are delicious. But they are very different in dough, technique, texture and tradition.

Understanding the difference doesn’t just make you sound knowledgeable — it changes how you experience each slice.

At Via Napoli, we specialise in authentic Neapolitan pizza, but we also celebrate the broader story of Italian pizza culture. So let’s break down what truly separates these two iconic styles.

The Birthplace of Neapolitan Pizza

Neapolitan pizza was born in Naples in the 18th century. It’s the original modern pizza — simple, ingredient-focused, and cooked fast in a wood-fired oven.

Authentic Neapolitan pizza is defined by:

• Soft, elastic dough
• High hydration
• Long fermentation
• A raised, airy cornicione
• Leopard spotting from high heat
• A slightly soft centre

It’s designed to be folded, eaten with knife and fork, and enjoyed fresh from a blisteringly hot oven.

If you’d like to understand what truly defines this style:

👉 Discover the foundations of authentic Neapolitan pizza → What Makes Neapolitan Pizza Different

The Origins of Roman Pizza

Roman pizza developed differently.

There are actually two main Roman styles:

• Pizza Romana (thin, round, crispy base)
• Pizza al taglio (rectangular, sold by the slice)

Roman pizza dough is typically:

• Lower hydration
• Rolled thinner
• Baked longer
• Crisp throughout

Unlike Neapolitan pizza, Roman pizza has crunch. It holds structure. It snaps when folded.

The texture difference is immediate and intentional.

The Dough: Soft vs Crisp

The biggest difference between Neapolitan and Roman pizza lies in dough composition and fermentation.

Neapolitan pizza:

• Higher water content
• Slow fermentation
• Extremely high heat (400–500°C)
• 60–90 second bake

Roman pizza:

• Lower hydration
• Longer cooking time
• Fully crisp base

The result?

Neapolitan pizza is airy and light, with a tender chew.

Roman pizza is structured, crunchy and stable.

To understand the science behind Neapolitan dough:

👉 Explore ingredients, hydration and fermentation → Authentic Neapolitan Pizza Dough

The Wood-Fired Factor

Authentic Neapolitan pizza must be cooked in a wood-fired oven. The intense heat creates:

• Rapid oven spring
• Charred air pockets
• Smoky depth
• Soft centre with structured crust

Roman pizza is often baked at lower temperatures for longer, allowing moisture to evaporate fully and create a crisp bite.

If you’re curious why high heat makes such a difference:

👉 Learn why wood-fired pizza tastes different → What Is Wood-Fired Pizza?

This difference in heat is what produces the iconic leopard spotting on Neapolitan crusts.

Toppings and Philosophy

Neapolitan pizza traditionally keeps toppings minimal:

• San Marzano tomatoes
• Fior di latte or buffalo mozzarella
• Fresh basil
• Extra virgin olive oil

It’s about balance and restraint.

Roman pizza allows for more experimentation, particularly in pizza al taglio style where toppings can be more abundant and creative.

At Via Napoli, we honour traditional Neapolitan simplicity while offering a diverse menu rooted in southern Italian flavour.

👉 Explore our full Italian menu → Via Napoli Dine-In Menu

Heritage Matters

Neapolitan pizza isn’t just a recipe — it’s a cultural discipline passed down through generations.

Via Napoli’s founder, Luigi Esposito, grew up immersed in Naples’ pizza traditions before bringing that heritage to Sydney.

👉 Meet the Neapolitan master behind Via Napoli → Luigi Esposito: The Neapolitan Master Behind Sydney’s Via Napoli

Authenticity isn’t a trend. It’s lived experience.

Which Style Is Better?

Neither is “better”.

They’re simply different traditions.

If you prefer:

• Light, airy, soft-centred pizza → Neapolitan
• Crunchy, structured, crisp slices → Roman

At Via Napoli, we focus on authentic Neapolitan pizza because it represents our heritage and the culinary traditions of Naples — the birthplace of pizza itself.

If you’d like to experience it firsthand:

👉 Visit our Lane Cove restaurant → Via Napoli Lane Cove
👉 Experience authentic Neapolitan pizza in Surry Hills → Via Napoli Surry Hills

Final Thoughts

Neapolitan and Roman pizza may share Italian roots, but they represent two different philosophies.

Neapolitan pizza is about softness, balance and blistering heat.

Roman pizza is about crunch, structure and extended baking.

Understanding that difference helps you appreciate each style — and choose the one that speaks to your taste.

At Via Napoli, our commitment remains firmly rooted in authentic Neapolitan tradition — because that’s where our story began.