Padellino pizza is baked in a small pan, giving it a soft base and crispy edges. Made with long-fermented dough, it’s light and spongy, with a greater height than traditional pizza. The pan-baking method creates a texture reminiscent of focaccia, offering a delightful contrast between the crispy exterior and tender interior.
The Contemporary Traditional pizza, also known as the “cornicione a canotto” style, is celebrated for its high, airy crust resembling a lifeboat. The highly hydrated dough is light and undergoes a long maturation process, enhancing its digestibility. Baked in a wood-fired oven at extremely high temperatures, the crust is soft and pillowy, while the center remains thin and richly topped.
Ruota di Carro is a Neapolitan classic, distinguished by its large diameter and low, evenly stretched crust. The elastic, soft, ultra-thin dough has a fragrant texture. This style is perfect for those who love a light pizza that balances flavorful toppings with delicate dough.