Pizzassa

Pizzassa is a lesser-known but distinctive variation of pizza that originated in the southern Italian region of Calabria. Unlike traditional Neapolitan or Roman pizza, pizzassa is characterized by its thick, doughy crust and a unique preparation method. The dough is typically made with a higher proportion of water and less yeast, resulting in a dense, almost cake-like texture. It is often baked in a wood-fired oven, similar to traditional pizza, but the dough is left to rise longer, contributing to its hearty consistency.

The topping style of pizzassa also sets it apart. While toppings can vary, it commonly features a layer of tomato sauce, mozzarella cheese, and sometimes cured meats like salami or prosciutto. Unlike thin-crust pizzas, pizzassa is often topped with a generous amount of cheese, which melts into the dough during baking. The dish is often served as a standalone meal rather than a snack or appetizer, reflecting its substantial size and filling nature.

Pizzassa is particularly popular in Calabria and surrounding regions, where it is enjoyed both in traditional trattorias and home kitchens. Its preparation requires patience, as the dough must be carefully kneaded and left to ferment for an extended period to achieve the desired texture. While not as widely recognized as other Italian pizzas, pizzassa remains a beloved local specialty, prized for its rich flavor and satisfying bite.

The dish has seen limited international recognition, though it has gained some attention among food enthusiasts interested in regional Italian cuisine. Its unique qualities make it a fascinating example of how pizza can vary significantly depending on the region and cultural influences.