Neapolitan, Roman or Sicilian? Italian Pizza Styles Compared

Pizza is not just pizza. Travel through Italy and you'll quickly notice: Naples, Rome and Sicily each put something completely different on the table. But what actually sets them apart — and which one is best?

Neapolitan pizza: soft, airy, baked in seconds

You recognise the original from Naples by its high, airy rim (the cornicione) and thin, soft centre. It bakes at very high heat for just 60–90 seconds — that's where the signature leopard-spotted char on the crust comes from. The toppings stay deliberately simple: San Marzano tomatoes, fior di latte, basil, good olive oil.

The modern variant with an extra-puffy rim is called pizza a canotto — "dinghy pizza", because the crust looks like an inflated boat.

Roman pizza: thin and crispy

Rome likes it crunchy. Pizza romana is rolled out thinner and baked longer at a lower temperature until the base truly crackles — Romans call that sound scrocchiarella. If you find the soft Neapolitan centre too floppy, you're probably a Roman-style person.

Sicilian pizza: thick, from the tray

Palermo's sfincione is closer to a fluffy tray-baked focaccia: thick yeast dough, generously topped with tomatoes, onions, anchovies and cheese, often sprinkled with breadcrumbs. In the US it evolved into the "Sicilian slice".

What really matters: the dough

Whatever the style — good pizza starts with the dough. The key is long, cold fermentation: enzymes break down the flour, making the dough easier to digest and full of flavour. At L'Antica our dough matures for 48 to 72 hours before it hits the oven. That's why the crust is so airy and the pizza never sits heavy.

So which one is best?

Honestly: a matter of taste. But Neapolitan pizza is the only one whose craft is listed as UNESCO cultural heritage — and the one we bake the traditional way in Stuttgart-Süd. Read more in What is Neapolitan pizza?

Best to judge for yourself: browse our pizza menu, book a table or order online.

Frequently asked questions

What's the main difference between Neapolitan and Roman pizza?

The base: Neapolitan is soft with a high, airy rim; Roman is thin and baked crispy through.

How long should pizza dough ferment?

For real Neapolitan pizza at least 24 hours — at L'Antica the dough matures 48 to 72 hours for maximum digestibility and flavour.

Where can I get real Neapolitan pizza in Stuttgart?

At L'Antica Pizzeria Napoletana in Stuttgart-Süd, Böblinger Str. 51 — fresh from the oven, made the traditional Neapolitan way.