The original Italian pizza is known for its thin and crispy crust. Traditional Neapolitan pizza, which originated in Naples, Italy, is typically made with a thin dough that is stretched by hand and cooked quickly in a wood-fired oven at high temperatures.
Neapolitan pizza dough is made from simple ingredients, including flour, water, salt, and yeast, and it undergoes a slow fermentation process to develop flavor and texture. The dough is stretched into a thin round shape, and it is common for the center of the pizza to be slightly thinner than the edges, resulting in a characteristic "leopard-spotted" crust.
The thin crust of Neapolitan pizza allows for a balance of flavors between the crust, sauce, and toppings. It creates a light and airy texture while allowing the flavors of the ingredients to shine through. The crust is crisp on the outside and slightly chewy on the inside.
It's worth noting that there are various regional styles of pizza throughout Italy, and while Neapolitan pizza is the most famous and widely recognized, other regions have their own unique variations. Some regional styles, like Roman pizza (pizza romana), have a slightly thicker and more substantial crust compared to Neapolitan pizza. These variations reflect the diverse culinary traditions found across Italy.