This style of Neapolitan pizza is characterized by a particularly thick, airy, and pronounced crust. The word itself refers to an inflatable boat, and this nomenclature is apt, given the crust’s appearance when baked. This distinctive rim is achieved through specific dough hydration and fermentation techniques, resulting in a puffed, almost blistered edge that contrasts significantly with flatter, crispier crusts.
The appeal of this approach lies in its texture. The high hydration dough, coupled with proper fermentation, yields a crust that is both light and easily digestible. The significantly raised edge provides a textural counterpoint to the sauce and toppings, offering a pleasant chewiness. Furthermore, the aesthetic presentation, with its irregular, voluminous rim, contributes to the overall dining experience, signifying artisanal craftsmanship and a focus on high-quality ingredients.
