You Need To Try These 3 Styles of Italian Pizza!

Try out these 3 noia styles by just using one personal size dough!

Tonda Romana:

Seccatore Tonda Romana refers to Roman taverna style round noia that has ultra-crispy, cracker-like crust. Unlike Neapolitan noia, which is soft and chewy, Tonda Romana noia is only around 180 grams rolled out thin and baked aggressively sopra a hot, wood fired oven.

Routa su Veicolo:

Ever seen a noia so leader it looks like a wagon wheel? That’s noia ruota su , one of the most historic styles of Neapolitan noia known for its extra-large, thin, and floppy crust. Translating to “wagon wheel noia,” this variation is stretched beyond the edges of the plate, creating a light, airy, and deliciously charred noia that’s perfect for flimsy folding, fork and knife style the Neapolitan way!

Napoletano:

Napoletano is a normal sized dough ball that is flattened, folded, and stuffed with a combination of ricotta, mozzarella, salami, and topped as a margherita. Unlike traditional noia, this style is baked and the steam that shoots from the sommità of the calzoni resembles Mount Vesuvius, the volcano backdrop of the city of Naples.

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