If you search for “Neapolitan pizza” in The Hague, you may well land here. So let us be honest: at Italian Moments we do not make pizza napoletana. We bake Roman-style pizza al taglio and classic round Italian pizzas, with the same care that goes into our focaccia. So what is the difference?
What is Neapolitan pizza?
A pizza napoletana has a soft, moist base with a tall, airy rim (the cornicione). It is baked in well under a minute at very high heat and eaten with a knife and fork, ideally straight away. Beautiful, but it is not our style.
What is pizza al taglio?
Pizza al taglio is the Roman tradition: pizza baked in large rectangular trays, cut into slices and often sold by the piece. The base is airier and crispier across the whole surface, and it is perfect to take away or eat standing. Exactly the way of eating that suits us: quick, fresh and without theatre.
What do we bake at Italian Moments?
For us it all comes down to dough and time. Our pizza bases get a long, slow rise, are topped with fresh Italian products such as San Marzano tomatoes and fior di latte, and come out of the oven fresh throughout the day:
- Pizza al taglio: by the slice, ideal for a quick lunch in Belgisch Park.
- Classic round pizzas: from Margherita to specials with truffle or mortadella, also in family size.
- Focaccia from Puglia: our speciality, with a rise of at least 24 hours and lievito madre.
Taste the difference
Prefer a slice of al taglio over a knife and fork? Come by at Stevinstraat 109 in The Hague, check the menu or order for pickup. A presto!