Back fron Italy quarantine now and I learnt Pizza in Rome , huge contrast to Naples . Way thinner and crispier , apparently they add olive oil to dough to stretch it thinner . And no real crust at the edge ... eyes say neopolitan taste says roman.
Roman version of pizza is supposed to be thicker/denser and cooked at a lower temp compared to Neapolitan.
Much like NY. And yep, adding olive oil to base makes it crisp up.
@lynx started
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Back fron Italy quarantine now and I learnt Pizza in Rome , huge contrast to Naples .
Way thinner and crispier , apparently they add olive oil to dough to stretch it thinner .
And no real crust at the edge ... eyes say neopolitan taste says roman.