Neapolitan pizza vs Pizza canotto

Neapolitan pizza:

Pizza canotto:

Both subjects must be shot at the same physical scale — no cropping one closer than the other

Field	Neapolitan pizza	Pizza canotto
Origin	Italy, Naples	Italy, Naples
Form	round	round
Thickness	thin	thin
Rim / edge	High, soft, airy raised rim with a blistered, leoparded surface	Very tall, puffy, almost hollow rim, more exaggerated than classic Neapolitan
Base texture	Thin, soft, and pliable, never crisp throughout	Very thin centre, sometimes thinner than classic Neapolitan
Crumb	Open, irregular, large-holed crumb in the rim; thin and minimal in the centre	Very open, large-holed, almost bread-like crumb in the rim
Hydration	58-65%	65-75%
Fermentation	room temperature long fermentation, cold fermentation	room temperature long fermentation, cold fermentation, prefermented
Shaping	Hand-opened from the centre outward, preserving the untouched rim (stesura)	Hand-opened with extra care to preserve and maximise the rim's puff
Flour	Type 00 flour (traditional)	Type 00 flour (strongly suited)
Preferment	Poolish (optional flavour or scheduling choice)	No documented preferment tradition (direct dough)
Topping load	light	light
Bake temperature	430-480 celsius	420-480 celsius
Bake time	60-90 seconds	70-100 seconds
Oven	wood fired pizza oven, gas pizza oven, electric pizza oven	wood fired pizza oven, gas pizza oven
Flavour	clean, savoury, milky	clean, savoury
Texture	airy, soft, charred, tender	airy, soft, charred
Difficulty	advanced	expert
Domestic suitability	difficult	difficult
Serving	Served whole, uncut, traditionally eaten folded (a portafoglio) or with a knife and fork	Served whole, uncut

Key similarities

Pizza canotto is a contemporary evolution of Neapolitan pizza, exaggerating the rim while keeping the same fundamental dough and bake method.