Roman vs. Neapolitan

Neapolitan

Neapolitan dough is built to stay soft. High hydration, long fermentation, a quick blast in a wood-fired oven — the result is a crust that's airy, pillowy, almost wet in the middle, with a leopard-spotted char around the edge. It's a style that trusts the dough to do the work, and Naples has spent centuries protecting that trust. Round carries that same instinct: don't mess with something that's already right.

Roman

Roman dough is built for the opposite job. It's thinner, drier, rolled tighter, and baked in an electric oven where we can hold a precise, steady heat — the goal isn't puff, it's crisp, all the way through, right to the center. That's a dough that can carry more without going soggy or collapsing under its own crust, which is exactly why Roman pizza became the style people piled things onto. So at Tonda, we run with it — hot honey, ndjua, whatever the topping calls for. The dough can take it. That's the whole point of it.