Italian classics: Neapolitan and Sicilian pizza
When it comes to the softest, most tender pizza crusts, two classic Italian styles stand out: Neapolitan and Sicilian. Both achieve their signature texture through meticulous dough preparation and baking techniques, but result in distinctly different experiences.
The iconic Neapolitan pizza
Originating in Naples, Italy, the Neapolitan pizza is the standard-bearer for a soft crust. Its dough is made from just a few simple ingredients: 00 flour, water, salt, and yeast. This dough is typically fermented for at least 24 hours, giving it time to develop flavor and create a light, airy structure. The key to its signature texture is baking in a scorching hot, wood-fired oven at temperatures of up to 900°F (500°C) for a very short time, usually around 60 to 90 seconds.
- High-temperature bake: The intense heat causes the crust to puff up dramatically, creating a pillowy, leopard-spotted outer rim, known as the cornicione.
- Soft center: The center of the pizza remains thin and moist, maintaining a delicate, tender texture.
- Minimal toppings: Toppings are kept simple—typically San Marzano tomatoes, fresh mozzarella, basil, and a drizzle of olive oil—to allow the delicate crust to shine.
The hearty Sicilian pizza (Sfincione)
In contrast to the Neapolitan's thin center, the traditional Sicilian pizza, or sfincione, is a thick, square-shaped pie with a characteristically soft, spongy, and focaccia-like base. This dense yet springy texture comes from a long rising process in a deep, oiled pan. The pan-frying process creates a distinctively crispy, golden-brown underside that provides a satisfying textural contrast to the soft interior.
- Thick and spongy: The crumb is fluffy and light, designed to stand up to more substantial toppings.
- Crispy bottom: A generous amount of olive oil in the pan fries the crust, creating a delicious and crunchy base.
- Robust toppings: Often topped with a rich tomato sauce, onions, anchovies, and a dusting of breadcrumbs and hard cheese.
American interpretations of a soft crust
American pizza culture has developed its own styles that prioritize a soft and tender crust. These often lean into thicker, heartier textures that are different from their Italian inspirations.
The pan pizza
Pan pizzas are renowned for their chewy and thick crusts with a distinct texture, similar to focaccia bread. Baking the pizza in a shallow, oiled pan helps the dough fry and become crispy on the bottom while staying light and airy on top. This style is a popular choice for those who love a substantial, dough-forward slice.
- Buttery flavor: The generous use of oil in the pan gives the crust a rich, buttery taste.
- Thick and fluffy: The dough rises and proofs in the pan, resulting in a thick, fluffy, and tender interior crumb.
- Accommodates toppings: The sturdy crust can support heavier and more numerous toppings than a Neapolitan crust.
Detroit-style pizza
Detroit-style pizza is a square pie with a thick, airy, and chewy crust that is baked in a steel pan. The most iconic feature is the caramelized, almost-burnt-cheese crust that forms along the edges, created by spreading cheese all the way to the rim of the pan. The interior of the crust, however, remains remarkably soft and light, contrasting beautifully with the crispy cheese.
- Signature cheese crust: Wisconsin brick cheese, a classic ingredient, melts and caramelizes against the pan's edges for a unique savory, crunchy finish.
- Airy, open structure: Similar to focaccia, the dough has a high hydration level and rises over a long period, producing an airy, light, and tender interior.
- Sauce on top: The rich tomato sauce is typically spooned over the top of the cheese, a hallmark of this style.
Comparison of soft pizza crusts
| Feature | Neapolitan | Sicilian | Detroit-Style | Pan Pizza |
|---|---|---|---|---|
| Crust Texture | Thin, soft, and chewy center with a puffy, charred, and slightly crisp edge (cornicione) | Thick, spongy, and airy interior with a crispy, fried bottom | Thick, soft, and airy interior with a famously caramelized cheese crust along the edges | Thick, chewy, and fluffy with a golden, fried bottom and buttery taste |
| Baking Method | Baked quickly (90 seconds) in a very hot (900°F) wood-fired oven | Baked in a deep, oiled rectangular sheet pan at a lower temperature | Baked in a square or rectangular steel pan with generous oil | Baked in a round, shallow pan with oil for a golden crust |
| Flour Type | Typically uses finely milled Italian '00' flour for its delicate texture | All-purpose or semolina flour, which contributes to its spongy structure | Bread flour is often used to give structure to the airy, high-hydration dough | Can be made with all-purpose flour or bread flour |
| Common Shape | Round | Square or rectangular | Square or rectangular | Round |
| Key Characteristic | The delicate, pillowy cornicione and moist center | Thick, fluffy crumb with a satisfyingly crunchy base | A crispy, caramelized cheese perimeter | Chewy, buttery flavor with a fluffy interior |
How to make a pizza crust soft and fluffy at home
Achieving a soft pizza crust at home is possible by focusing on a few key factors: dough hydration, fermentation, and baking temperature.
Increase dough hydration
Hydration refers to the ratio of water to flour in your dough. For a softer, airier crust, aim for a dough hydration of 65% to 80%. Higher hydration results in a stickier dough that's harder to handle but produces more steam during baking, creating a lighter, more open crumb structure. Be prepared for a messier kneading process, but the results are worth it.
Practice longer fermentation
Allowing your dough to undergo a long, slow fermentation—preferably in the refrigerator for 24 to 72 hours—is crucial for developing both flavor and a soft, airy texture. The yeast works slowly over time, producing bubbles that give the dough its characteristic open, tender crumb. Short, quick rises will result in a denser, chewier dough.
Use the right flour
While all-purpose flour can work, high-protein flour like bread flour is often recommended for its superior gluten development, which provides the structure needed for an airy crust. For the ultimate soft crust, consider using Italian '00' flour, which is finely milled and results in an incredibly delicate texture.
Master your oven technique
Home ovens typically don't reach the extreme temperatures of professional pizza ovens. To compensate, preheat your oven to its highest possible temperature, often 500°F (260°C), and use a pizza stone or steel to create intense, radiant heat from below. For pan pizzas, using a generous amount of olive oil in the pan helps the bottom of the crust crisp and develop flavor.
Conclusion: Finding your perfect soft pizza
When asking, 'which type of pizza is soft?' the answer is multifaceted, depending on your preferred style and texture. The Neapolitan pizza provides a famously soft, chewy interior with a delicate, charred edge, while the Sicilian offers a thick, spongy crumb with a satisfyingly crispy bottom. For a more modern take, both Detroit-style and standard pan pizzas offer a soft, thick, and hearty slice with unique characteristics like caramelized cheese and buttery flavor. By experimenting with dough hydration, fermentation times, and baking methods, you can replicate these wonderfully soft and tender crusts in your own kitchen.
