The quest for the “best pizza in the world” is a journey fraught with passion, opinion, and perhaps a touch of regional bias. It’s a question that sparks heated debates and inspires culinary pilgrimages. This isn’t just about a simple meal; it’s about culture, tradition, and the pursuit of pizza perfection. So, who actually takes the crown? Let’s explore the contenders.
The Neapolitan Standard: Where Pizza Began
To truly understand the best pizza, we must begin at the source: Naples, Italy. Neapolitan pizza is the gold standard, the archetype from which all other pizzas descend. It’s more than just a recipe; it’s a craft honed over centuries.
The Pillars of Neapolitan Pizza
What makes Neapolitan pizza so special? It boils down to a few key elements:
The Dough: Authentic Neapolitan dough is made with only four ingredients: 00 flour (a finely ground Italian flour), water, salt, and yeast. It’s kneaded by hand or with a low-speed mixer and allowed to rise for an extended period, creating a light, airy crust.
The Sauce: The sauce is equally simple, made from San Marzano tomatoes, grown in the volcanic plains south of Mount Vesuvius. These tomatoes are known for their sweetness and low acidity. The sauce is usually crushed by hand and seasoned with a touch of salt.
The Cheese: Fresh mozzarella, typically fior di latte (cow’s milk mozzarella) or mozzarella di bufala (buffalo milk mozzarella), is the cheese of choice. The cheese is added sparingly, allowing the other flavors to shine through.
The Baking: Neapolitan pizza is baked in a wood-fired oven at extremely high temperatures (around 900°F or 480°C) for a very short time (60-90 seconds). This intense heat creates the characteristic leopard spotting on the crust and a slightly charred flavor.
Famous Neapolitan Pizzerias
Some of the most famous pizzerias in Naples include:
L’Antica Pizzeria da Michele: Arguably the most famous pizzeria in the world, Da Michele serves only two types of pizza: Margherita and Marinara. The focus is on quality ingredients and simple preparation.
Gino Sorbillo: A modern-day pizza legend, Gino Sorbillo has several locations in Naples and beyond. His pizzas are known for their light, digestible dough and creative toppings.
Pizzeria Starita a Materdei: A family-run pizzeria that has been serving traditional Neapolitan pizza for over a century. Their pizzas are known for their crispy crust and flavorful toppings.
Beyond Naples: Pizza Around the World
While Naples is the birthplace of pizza, the dish has evolved and adapted in different parts of the world, resulting in a diverse range of styles and flavors.
New York-Style Pizza: A Classic American Slice
New York-style pizza is characterized by its large, thin, and foldable crust. It’s typically topped with tomato sauce, mozzarella cheese, and various toppings. The crust is slightly crispy on the bottom and chewy on the inside.
What makes New York pizza unique is the water. Many believe that the unique mineral composition of New York City’s water contributes to the distinctive flavor and texture of the dough. New York pizza is often baked in a gas or electric oven, rather than a wood-fired oven.
Chicago Deep-Dish Pizza: A Pizza Pie
Chicago deep-dish pizza is a far cry from the thin-crust pizzas of Naples and New York. It features a thick, buttery crust that is baked in a deep pan. The toppings are layered in reverse order, with cheese on the bottom, followed by toppings, and then sauce on top.
Chicago deep-dish pizza is a hearty and filling meal. It’s often eaten with a knife and fork. Key ingredients are the thick crust and chunky tomato sauce.
Roman Pizza: Two Distinct Styles
In Rome, you’ll find two main types of pizza:
Pizza al taglio: Pizza al taglio is a rectangular pizza that is baked in a large tray and sold by the slice. The crust is thick and airy, and the toppings are varied and creative.
Pizza tonda Romana: Pizza tonda Romana is a thin-crust pizza that is baked in a wood-fired oven. The crust is crispy and the toppings are typically simple and classic.
Detroit-Style Pizza: A Square Sensation
Detroit-style pizza is characterized by its square shape, thick, airy crust, and crispy cheese edges. The pizza is baked in a well-oiled steel pan, which creates a unique texture and flavor. Wisconsin brick cheese is traditionally used. The sauce is often applied in stripes on top of the cheese after baking.
Other Notable Pizza Styles
- California-Style Pizza: Known for its creative and unconventional toppings.
- Greek Pizza: Features a thicker, chewier crust and a generous amount of olive oil.
- St. Louis-Style Pizza: Uses a thin, cracker-like crust and Provel cheese (a blend of provolone, Swiss, and cheddar).
Judging Criteria: What Makes a Pizza “The Best”?
Determining the “best pizza” is subjective, but certain factors consistently contribute to a great pizza experience:
Crust: The Foundation of Flavor
The crust is the foundation of any great pizza. It should be properly leavened, with a good balance of crispness and chewiness. The flavor should be complex and slightly nutty, with a hint of sweetness.
Sauce: A Symphony of Tomatoes
The sauce should be made from high-quality tomatoes and seasoned perfectly. It should be balanced in terms of sweetness, acidity, and saltiness. The sauce should complement the other ingredients without overpowering them.
Cheese: The Melty Masterpiece
The cheese should be fresh and flavorful, with a good melt. It should be evenly distributed and provide a creamy, rich texture.
Toppings: A Harmonious Blend
The toppings should be fresh, high-quality, and complementary to each other. They should be used sparingly, allowing the other flavors to shine through.
Overall Balance and Harmony
A truly great pizza is more than the sum of its parts. All of the ingredients should work together in harmony to create a balanced and flavorful experience.
The Verdict: Is There a Single “Best” Pizza?
Ultimately, the “best pizza in the world” is a matter of personal preference. There is no single answer that will satisfy everyone. What one person considers the best pizza, another may find disappointing.
However, by understanding the different styles of pizza and the criteria that contribute to a great pizza experience, you can embark on your own quest to find the pizza that you consider to be the best. Explore local pizzerias, try different styles, and don’t be afraid to experiment with toppings.
The journey is just as important as the destination. And who knows, you might just discover your new favorite pizza along the way. The beauty of pizza lies in its diversity.
Pizza Ingredients Table
| Ingredient | Neapolitan | New York | Chicago Deep-Dish | Detroit-Style |
|---|---|---|---|---|
| Flour | 00 Flour | High-gluten Bread Flour | All-purpose or Semolina | High-gluten Bread Flour |
| Tomatoes | San Marzano | Canned Crushed Tomatoes | Chunky Tomato Sauce | Tomato Sauce (Often on Top) |
| Cheese | Fior di Latte or Buffalo Mozzarella | Low-moisture Mozzarella | Low-moisture Mozzarella | Wisconsin Brick Cheese |
| Crust | Thin, Soft, Charred | Thin, Crispy Bottom, Foldable | Thick, Buttery, Deep-dish | Thick, Airy, Crispy Edges |
| Oven | Wood-fired (900°F) | Gas or Electric (500-600°F) | Gas or Electric (400-450°F) | Gas or Electric (450-500°F) |
Finding Your Personal Best
The real secret to finding the best pizza is to explore. Taste different styles, experiment with toppings, and support your local pizzerias. You might discover a hidden gem in your own neighborhood, or you might be inspired to travel the world in search of pizza perfection. The best pizza is the one you enjoy the most. Consider:
- Local ingredients
- The atmosphere of the pizzeria
- The overall experience
And above all, trust your taste buds. Happy pizza hunting!
What criteria are generally used to determine the “best” pizza?
The criteria for judging the “best” pizza are subjective but often include aspects like the quality of ingredients. This encompasses everything from the flour used for the dough to the freshness of the toppings and the type of tomatoes in the sauce. A high-quality pizza typically utilizes ingredients that are locally sourced, seasonal, and prepared with care.
Beyond ingredients, factors like the crust’s texture, bake, and flavor are critical. A perfectly cooked crust will have a balance of crispness and chewiness, often achieved through techniques like high-temperature ovens and careful proofing. The balance of flavors between the crust, sauce, cheese, and toppings is also considered, alongside the overall presentation and aroma of the pizza.
Is Neapolitan pizza truly the original and best style?
Neapolitan pizza is widely considered the ancestor of modern pizza and holds a special place in culinary history. Originating in Naples, Italy, it adheres to strict guidelines regarding ingredients and preparation, including the use of specific types of flour, tomatoes (San Marzano), and mozzarella cheese (either fior di latte or buffalo mozzarella). The dough is traditionally hand-kneaded, stretched, and cooked in a wood-fired oven at very high temperatures for a short amount of time.
While Neapolitan pizza is undeniably a cornerstone of pizza culture and appreciated for its simplicity and quality ingredients, it’s not universally accepted as the “best.” Different regions and cultures have developed their own unique pizza styles that cater to diverse tastes and preferences. The “best” pizza is ultimately a matter of personal preference, influenced by individual taste and experiences.
What are some regional pizza styles worth exploring beyond Neapolitan?
Beyond Neapolitan pizza, there is a diverse world of regional styles to explore. New York-style pizza is known for its large, thin, foldable slices, often made with a slightly sweeter sauce and a blend of mozzarella cheeses. Chicago deep-dish pizza, with its tall, buttery crust and layers of cheese, sauce, and toppings, offers a completely different experience. Detroit-style pizza features a thick, rectangular crust with crispy, caramelized edges due to baking in a steel pan.
Other notable styles include Roman pizza, characterized by its thin and crispy crust; Sicilian pizza, which is thick and spongy; and New Haven-style “apizza,” known for its charred crust and clam pies. Each region’s pizza reflects its local ingredients, culinary traditions, and unique baking techniques, offering a rich tapestry of flavors and textures.
How important is the oven in achieving a great pizza?
The oven plays a crucial role in determining the quality of a pizza, particularly the crust. Traditional wood-fired ovens, capable of reaching extremely high temperatures (often around 900°F or 482°C), impart a unique char and smoky flavor to the crust while cooking it quickly, resulting in a crisp exterior and a soft, airy interior. This high-heat cooking also helps to prevent the pizza from becoming soggy.
While wood-fired ovens are highly regarded, excellent pizza can also be made in other types of ovens. Gas and electric ovens, when properly preheated and used with techniques like baking stones or steel, can produce a well-baked crust. The key is to achieve consistent and high heat to ensure the pizza cooks evenly and develops the desired texture and flavor.
What role do quality toppings play in a pizza’s overall quality?
The quality of the toppings significantly impacts the overall flavor and enjoyment of a pizza. Fresh, high-quality toppings can elevate a pizza from ordinary to extraordinary. Locally sourced and seasonal ingredients, such as ripe tomatoes, fresh herbs, and artisanal cheeses, contribute to a richer and more vibrant flavor profile.
Conversely, low-quality or processed toppings can detract from the pizza’s overall quality, even if the crust and sauce are well-made. Using artificial flavors, overly processed meats, or bland cheeses can result in a less satisfying and less authentic pizza experience. The balance and harmony of flavors between the toppings are also essential for a well-crafted pizza.
Are there any surprising ingredients or toppings being used in pizza today?
Modern pizza makers are increasingly experimenting with unconventional and surprising ingredients to create unique and innovative pies. Some chefs are incorporating gourmet ingredients like truffle oil, artisanal cheeses like burrata or stracciatella, and unusual proteins like duck confit or lamb sausage. These adventurous toppings push the boundaries of traditional pizza and offer exciting new flavor combinations.
Plant-based ingredients are also gaining popularity, with chefs creating vegan pizzas using cashew-based cheeses, jackfruit “pulled pork,” and a variety of grilled vegetables. Some pizzerias are even incorporating sweet ingredients like figs, honey, and balsamic glaze to create dessert-inspired pizzas, demonstrating the versatility and adaptability of this beloved dish.
How can someone find the “best” pizza for their own taste?
Finding the “best” pizza for your personal taste requires exploration and experimentation. Start by trying different pizza styles to discover which ones appeal most to your palate. Consider the crust (thin and crispy, thick and doughy, etc.), the sauce (sweet, tangy, spicy), and the toppings (traditional, adventurous, vegetarian).
Read reviews and recommendations from trusted sources, but remember that taste is subjective. Visit local pizzerias and try different pizzas on their menu. Don’t be afraid to ask for recommendations from the staff or other customers. Ultimately, the “best” pizza is the one that you enjoy the most, so embrace the journey of discovery and find the pizza that brings you the most satisfaction.