Neapolitan pizza vs Pizza contemporanea

The fuller page on this is Compare any two styles.

Field	Neapolitan pizza	Pizza contemporanea
Origin	Italy, Naples	Italy, Naples
Form	round	round
Thickness	thin	thin
Rim / edge	High, soft, airy raised rim with a blistered, leoparded surface	High, soft, airy rim, similar to classic Neapolitan
Base texture	Thin, soft, and pliable, never crisp throughout	Thin, soft, and pliable
Crumb	Open, irregular, large-holed crumb in the rim; thin and minimal in the centre	Open, irregular crumb in the rim
Hydration	58–65% (typically 60%)	60–70% (typically 65%)
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); the AVPN does not permit a rolling pin or press	Hand-opened from the centre outward
Flour	Type 00 flour (traditional)	Type 00 flour (commonly used)
Preferment	Poolish (optional flavour or scheduling choice)	Biga (optional flavour or scheduling choice)
Topping load	light	moderate
Bake temperature	380–430 °C (typically 410 °C)	420–480 °C (typically 450 °C)
Bake time	60–90 s (typically 75 s)	60–100 s (typically 80 s)
Oven	Wood-fired pizza oven, Gas-fired pizza oven, Electric pizza oven	Wood-fired pizza oven, Gas-fired pizza oven, Electric pizza oven
Flavour	clean, savoury, milky	rich, umami forward, savoury
Texture	airy, soft, charred, tender	airy, soft, charred
Difficulty	advanced	advanced
Domestic suitability	difficult	difficult
Serving	Served whole, uncut, traditionally eaten folded (a portafoglio) or with a knife and fork	Served whole, uncut

Key similarities

Origin
Form
Thickness
Oven
Difficulty
Domestic suitability

Key differences

Rim / edge
Base texture
Crumb
Hydration
Fermentation
Shaping
Flour
Preferment
Topping load
Bake temperature
Bake time
Flavour
Texture
Serving