pizzola

Pizzola refers to a specific type of pizza originating from the region of Abruzzo in Italy. It is characterized by its thin, crispy crust and is often baked in a wood-fired oven. Unlike Neapolitan pizza, which has a softer, chewier crust, pizzola is known for its delicate crunch.

The toppings for pizzola are typically simple and traditional, reflecting the local ingredients of Abruzzo. Common additions include high-quality olive oil, fresh tomatoes, local cheeses such as pecorino or caciocavallo, and herbs like oregano. Cured meats and vegetables are also popular choices. The emphasis is on fresh, seasonal ingredients that complement the crispness of the dough.

Pizzola is often prepared as a rectangular or oval shape, rather than the traditional round pizza. This shape is thought to be a result of the way the dough is stretched and handled before baking. It is a staple in many trattorias and pizzerias throughout Abruzzo, appreciated for its authentic taste and light texture. The cooking process in a hot oven is crucial for achieving the signature crispness that defines this regional specialty.