When most people think of Italian pizza, the Neapolitan style immediately comes to mind—thin in the center with a puffy, charred crust, minimal toppings, and a quick bake in an intensely hot wood-fired oven. While we cherish this tradition at Pizzaiolo, Italy's pizza landscape is remarkably diverse, with each region developing its own distinct styles over generations.
Today, we're exploring some of these lesser-known but equally delicious regional Italian pizza traditions that inspire our specialty menu items.
Roman Pizza: Two Distinct Styles
Just a few hours' drive from Naples, Rome has developed two distinctive pizza styles that differ significantly from their Neapolitan cousin.
Pizza al Taglio (Roman Pizza by the Slice)
Literally meaning "pizza by the cut," this style is baked in large rectangular trays and sold by weight. The dough is highly hydrated (up to 80% water content) and undergoes a long fermentation, resulting in a light, airy structure with a crisp bottom.
Unlike Neapolitan pizza, pizza al taglio is typically topped before baking and can feature a wide variety of creative combinations. In Rome, you'll find everything from the classic potato and rosemary to seasonal vegetables, cured meats, and various cheeses.
Try it at Pizzaiolo: Our Roman Artichoke pizza draws inspiration from this tradition, featuring a crisp yet light base topped with artichoke hearts, pecorino romano, and fresh herbs.
Pizza Tonda Romana (Roman Round Pizza)
This style is Rome's answer to the individual pizza. Unlike Neapolitan pizza, Pizza Romana is characterized by its ultra-thin crust (about 1-2mm thick) with almost no raised edge. It's cracker-thin and crispy rather than soft and foldable.
The dough typically includes olive oil and sometimes a small amount of sugar, which helps achieve the characteristic crispness. It's baked at lower temperatures (around 700°F compared to the 900°F+ of Neapolitan ovens) for a longer time.
Try it at Pizzaiolo: Our Thin & Crispy option allows you to enjoy any of our signature topping combinations on a Roman-inspired ultra-thin crust.
Sicilian Traditions
Sicily, with its distinct culinary heritage influenced by Arab, Spanish, and Greek occupations, offers several unique pizza styles.
Sfincione Palermitano
This Palermo specialty is closer to focaccia than what many would recognize as pizza. It features a thick, spongy dough (sfincione derives from the Latin word for "sponge") topped with a mixture of tomatoes, onions, anchovies, oregano, and hard local cheese (like caciocavallo), plus breadcrumbs for texture.
Traditionally sold by street vendors and bakeries, especially around holidays, sfincione represents Sicily's resourceful approach to creating filling, flavorful food with affordable ingredients.
Try it at Pizzaiolo: Our Sicilian Square pizza pays homage to this tradition with its thick, airy crust and robust toppings. While not an exact replica of sfincione, it captures the spirit of Sicilian pizza making.
Scaccia Ragusana
From the southeastern province of Ragusa comes scaccia, a unique filled and folded pizza-like creation. Thin dough is stretched out, filled with ingredients like tomato sauce, cheese, onions, or sausage, then folded multiple times (similar to a book or wallet) and baked.
The result is something between a calzone and a layered pastry, with each layer alternating between dough and filling. The edges become crisp while the interior remains moist and flavorful.
Northern Italian Influences
Northern Italy has its own distinctive approaches to pizza, often reflecting the region's richer cuisine and different ingredient availability.
Pizza al Padellino (Turin-Style Pan Pizza)
This specialty from Turin is baked in small, round pans ("padellino" means small pan), resulting in a medium-thick crust with a crisp exterior and soft interior. The pan creates a fried effect on the bottom of the crust as the olive oil heats during baking.
Traditionally simple in its toppings, pizza al padellino often features high-quality regional ingredients like Piedmontese cheeses and seasonal vegetables.
Try it at Pizzaiolo: Our Cast Iron pizza option draws inspiration from this northern tradition, with a focaccia-like base that develops a beautiful caramelization from contact with the hot pan.
Pinsa Romana
While claiming ancient Roman origins, the modern pinsa is a relatively recent innovation. It uses a dough blend of wheat, soy, and rice flours with high hydration and long fermentation. The result is a light, digestible crust with a distinctive oval shape.
Pinsa is known for its crisp exterior and soft, airy interior—offering some of the textural benefits of both Roman and Neapolitan styles. Its oval shape allows for creative topping arrangements, often applied after baking for maximum freshness.
Regional Specialties in Our Kitchen
At Pizzaiolo, we draw inspiration from all these traditions while respecting their distinctive characteristics. Our menu features several options that pay homage to regional styles:
- Classic Neapolitan-Inspired: Our traditional round pizzas with puffy cornicione and minimal toppings
- Roman Thin & Crispy: Ultra-thin crusts with a satisfying crackle
- Sicilian Squares: Thick, airy dough with robust toppings
- Cast Iron Specials: Turin-inspired pizzas with a caramelized crust
The Beautiful Diversity of Italian Pizza
Italy's regional pizza diversity mirrors its broader culinary landscape—where geography, history, and local ingredients shape distinctive traditions within a shared cultural framework.
While we honor the Neapolitan tradition that forms the foundation of our craft, we also celebrate these regional variations that demonstrate the incredible versatility of what we call "pizza." Each style offers unique pleasures, from the ethereal lightness of a perfectly fermented Neapolitan crust to the satisfying crunch of a Roman tonda.
We invite you to explore these regional inspirations on your next visit to Pizzaiolo. Just as a wine enthusiast might journey through Italy's diverse viticultural regions, a pizza lover can experience the country's remarkable pizza geography right here in Canada.
