Camilla and I got talking and I learnt a lot about the difference between the Neapolitan pizza, which somehow got stronger marketing and became more widespread than Roman pizza, which is equally if not more delicious, even though it is made with different proportions of the ingredients and baked in a different way. I will tell you about the pizza flavours l loved at A Gogò, but first: a little gastronomy lesson..
. Supplì Romani are typically oblong-shaped and feature a heart of molten mozzarella. The outer shell, crisped to perfection, encases tomato-flavored rice, often mingled with meat.
The signature 'stringy' cheese effect when broken apart, has coined the term “supplì al telefono.” Conversely, Arancini Siciliani are larger and usually round or cone-shaped. They are traditionally filled with a variety of ingredients such as ragú (minced meat in tomato sauce), peas, and mozzarella.
Distinguished by their saffron-infused rice, Arancini are a meal in themselves, reflecting Sicily’s Arab culinary influences. Originating from Naples, Pizza Neapolitana is celebrated for its tender, puffy crust with a delightful char, a result of its high hydration dough. Typically, the dough contains about 65% water relative to the flour, making it exceptionally soft and moist.
This hydration facilitates a quick expansion and char in a scorching 485°C wood-fired oven, where it cooks for no more than 90 seconds. A standard Neapolitan pizza dough ball weighs around 250 grams, perfe.
