DELRAY BEACH
Soft center, puffy charred crust, a very hot oven. Here's what makes the style, and how it compares with New York, Detroit and Roman.
Neapolitan pizza comes from Naples, and it's built on a few simple ideas: a soft, thin center, a puffy rim with dark leopard spots, very few toppings, and a short bake in a very hot oven.
What defines it
- The flour. Finely milled Italian "00" flour gives the dough its soft, tender bite.
- The rest. Long fermentation builds flavor and makes the crust light. At the Lab, the dough preferments for 48 hours, then ferments for 72 more.
- The fire. A traditional pizza oven runs far hotter than a home oven, so the pie bakes in minutes and the rim puffs and chars.
- The toppings. Fewer, better ingredients. The Lab uses San Marzano tomatoes.
How it compares
| Style | Shape and crust | How to eat it |
|---|---|---|
| Neapolitan | Round, soft center, puffy charred rim | Fresh from the oven, folded or with a knife and fork |
| New York | Large, thin, foldable slices | By the slice, folded in half |
| Detroit | Square, thick, crispy cheese edges | Corner pieces first |
| Roman | Rectangular, airy, crisp bottom | By the slice, cut to order. The Lab serves Roman-style slices. |
The Lab's take
The Lab starts from Neapolitan tradition and pushes it: lighter crust, deeper char, crispier edges. That's the starting point for Florida Pizza.
Make it a Lab night
Start with the Signature Margherita. It's the clearest way to taste the style.