It’s not always easy to please Romans and Neapolitans, which is why, at Luzzo, we do our very best to elevate your dining experience and make every bite even tastier.
In the latest version of our menus, we have introduced the choice of a Roman or Neapolitan style pizza base, two very different experiences.
For both, we use high quality Italian flours and advanced fermentation techniques, including our slow-fermenting sourdough starter.
The fermentation techniques we use in making our pizzas imbue them with some unique qualities. They are healthier, free from additives and artificial sugars, and offer a delightful crunch along with the more caramelised or toasted flavours characteristic of traditional Italian pizzas, as our executive chef Carlos Mateus points out.
As he sees it, the process of crafting our pizza bases gives each pizza its unique identity, which we proudly share with our customers.
Now, to the heart of the matter: Roman style or Neapolitan style base?
A Roman-style base is made with less moisture, resulting in a distinct crunchiness and enhanced savouriness.
You can usually hear the crunch when you bite into a pizza with a Roman-style base. What’s more, it was created with the aim of emphasising the pizza toppings, rather than the dough itself.
The Neapolitan-style base is the other way round. Here ‘it is the pizza base itself that shines, taking on the role of star and centrepiece of the dish’, says Chef Carlos Mateus.
This base is more honeycombed, to give it a bread-like consistency.
And that’s not all there is to it
Here’s a tip from the chef: the best way to eat pizza is to start from the edge of the dough, so that you can feel the dough even before it mingles with the flavours and textures of the rest of the pizza’s ingredients. So, now you know, the next time you visit a Luzzo pizzeria, will you go Roman or Neapolitan?
