{"id":19784,"date":"2022-01-28T17:30:53","date_gmt":"2022-01-28T17:30:53","guid":{"rendered":"\/?p=19784"},"modified":"2023-07-26T16:38:38","modified_gmt":"2023-07-26T16:38:38","slug":"best-pizza-florence","status":"publish","type":"post","link":"https:\/\/devourtours.com\/blog\/best-pizza-florence\/","title":{"rendered":"Best Pizza in Florence: 5 Spots You Can’t Miss"},"content":{"rendered":"

Pizza is the holy grail of Italian gastronomy. But watch out: the best pizza you can find in Florence may be very different from what you’ve imagined.<\/span> <\/span>

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You can find great Neapolitan pizza in Florence—but there’s so much more to try! Photo credit: Shaian Ramesht<\/a><\/figcaption><\/figure>

How much do you really know about pizza?<\/span> <\/span><\/p>

You’re surely familiar with <\/span>Neapolitan pizza and its history<\/span><\/a>: the round, thin dough with plenty of toppings and soft cheese. It is usually served as <\/span>pizza al piatto: <\/span><\/i>literally “pizza<\/span> on a dish.”<\/span> <\/span><\/p>

However, you may not know that there’s a world beyond that. Take Roman <\/span>pizza al taglio<\/span><\/i><\/a>, for example. It’s thicker and crunchier, and usually served in slices—the perfect street food<\/a>.<\/span> <\/span><\/p>

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Pizza al taglio at a market stall in Florence.<\/figcaption><\/figure>

But in Florence, we’ve created our own pizza-like dish: <\/span>schiacciata<\/span><\/i>. Thick as a <\/span>panino<\/span><\/i>, but salty as a pizza. <\/span><\/p>

(FYI: if you’ve travelled around Italy, you may have seen something similar and called it <\/span>focaccia<\/span><\/i>. Nevertheless, Florentines still claim that our <\/span>schiacciata<\/span><\/i> is different. The truth? Not even Italians can sort this out.)<\/span> <\/span><\/p>

Pizza vs. <\/span>Schiacciata<\/span><\/i>:<\/span> The Basics<\/span> <\/span><\/h2>

You now may ask: It’s just water and flour. What’s the difference between <\/span>schiacciata—<\/span><\/i>the Florentine take on pizza—and a Neapolitan pizza?<\/span> <\/span><\/p>

First, there’s the most striking difference: pizza has toppings, while <\/span>schiacciata<\/span><\/i> has fillings. <\/span>Schiacciata <\/span><\/i>is always salty and thick enough to be filled with your favorite Tuscan cold cuts, cheese, sauces… and whatever your imagination suggests.<\/span> <\/span><\/p>

And while Neapolitan pizza is best served on a dish and consumed at a table, you can comfortably walk around Florence with your <\/span>schiacciata<\/span><\/i>.<\/span> <\/span><\/p>

But some differences may be more subtle and linked to the way the two doughs are prepared.<\/span> <\/span><\/p>

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Don’t leave Florence without trying schiacciata<\/em>!<\/figcaption><\/figure>

The Difference is In the Dough<\/span> <\/span><\/h3>

Pizza is an alchemical transmutation. There’s something magical in combining the four elements to get this delicious serum of happiness:<\/span> <\/span><\/p>