Posts in Pizza
Pizza Slang 101: All the Terms You Need To Know

Ah, the secret language of pizza. Oh, you haven’t heard of it? Listen up, it’s time to learn. Today we’re giving you the secret code words you may hear coming from our kitchen. So don’t worry, we’re not back there talking smack, we’re just churning out the good dough and having a good laugh.

Avalanche: When one of us picks up a slice fresh out of the oven and the toppings slide right off the crust. Oof!

Bones: Leftover pieces of crust. Who does that?!

Cheese Pull: That ooey, gooey, stringy cheese that connects on slice from another. You’ve probably seen it all over instagram.

Cheese Drag: When the cheese pulls entirely off of the top of a slice, it’s a real drag. Just slap it back on there, nobody’s looking.

Coastline: That bit of exposed sauce between the cheese and crust. Take a dip.

Corniccione: The raised lip on the circumference of a pizza’s crust, as opposed to the crust on the bottom of the pie.

Donut: A hole in the dough! Panic!

Isosceles: The most perfectly sliced triangle of pizza. #science

Leopard Spotting: Those small dough bubbles that have been charred black. Some people go nuts for the spots.

Pie:The word commonly used to describe a whole pizza. It’s kind of an East Coast thing.

Pizza Palate: Ever burned the roof of your mouth because you just couldn’t wait for the pizza to cool down? You’ve got pizza palate.

Pizzaiolo: (masculine) & Pizzaiola (feminine): The Italian word for pizza maker.

Roadie: On the go? Take a slice on the road.

Sinatra: A pie that comes out perfectly golden, has a little bit of sauce peeking out, and whose cheese is glistening. That, my friends, is a Sinatra.

Slap Out Some Skins: Stretch out dough balls. It’s time to make pizza.

Upskirt, or Under the Hood: The bottom of the crust. Check out those char marks.

The Different Types of Italian Pizza

You think you know pizza, but do you really know pizza? With variations in crust, sauce, size, shape, and toppings, there’s a lot to know about Italy’s signature food. While some regions will argue that their pizza is better than another’s, it may just be a matter of personal preference. Which style is right for you? Let’s get saucy and find out which region’s specialty is the one to tickle your tastebuds.

Pizza Napoletana:  A true Neapolitan pizza has an incredibly soft and thin crust that is cooked in a very hot wood-fired oven. How hot? About 900*F. The high heat causes the bubbly crust to char and blister before it reaches the base of the dough. This keeps the dough’s interior from drying out and hardening, leaving a pillowy soft base that is still strong enough to hold all your favorite toppings. Softcore pizza with a hardcore following.

Pizza al Taglio: Translating to “pizza by the cut”, pizza al taglio refers to the Roman style of pizza that has been cooked in a sheet pan and sold by the slice. You may also hear it called “pizza al tranco”, or, pizza by the slice. But you don’t just ask for a slice; after seeing all the glorious variations at your local pizzaria, one simply tells the server how much to cut off, then pays for it by weight. This type of pizza is baked in an electric oven, giving it a thick, crisp, yet airy crust. Because this type of crust cooks longer -- up to 15 minutes -- toppings are often added mid-bake, or after-bake to prevent them from overcooking.

Pizza Siciliana: Here in the USA, we often think of Sicilian pizza as square pizza. Sicilian immigrants in Boston, Providence, and New York prepared their pizza in square-shaped pans, inspired by the two types of pizza sold in bakeries back home. The dough has a certain breadiness, similar to Sicilian focaccia. That said, when ordering Pizza in most parts of Sicily, you will find round pies, or even two pizza stacked together to make a stuffed pizzolo. Shape is of less importance than the ingredients:  semolina flour, pecorino siciliano, etc. Sicilian pizza is often seen with anchovies and a dusting of breadcrumbs -- but never with buffalo mozzarella!

Pizza Romana Tonda: This style of pizza dough seems to be on steroids. The round pizza of Rome is thin, ultra crisp, and, well, strong. Hold up a slice by it’s rounded crust and the point of the pizza will never sag. You’ll also notice the dough will crack if you try to fold a slice. This phenomenon is known as schrocchiarella and is a style on its own.

Pizza Alla Pala/Pizza A Metro: The oblong pizzas cooked directly on the floor of the pizza oven appear to be pizza boards. Its size is determined by the number of people sharing it, which can be up to a meter long, as the name “pizza by the meter” suggests. “Alla pala” refers to the long, shovel-like tool used to slide the pizza in and out of the oven. Textures vary, but most pizza alla pala is thick and crunchy.

Pizza Frita: Deep-fried pizza? Apparently it’s a Naples thing. Greasy street food is trending and pizza fritta has taken over instagram. Pizza toppings are stuffed into two layers of dough that is folded, then deep fried until crispy. Hey, no one said pizza had to be healthy. But yes, you’ll need some napkins.

Pizza Italiana: This is the variation of pizza that doesn’t fit in any of the above styles. It’s the classic, or, traditional Italian style of pizza cooked in a wood-fired oven. It’s smaller in size (about 12 inches) with a thinner crust, fewer toppings, and less of them. You’re probably familiar with the standard options: Margherita, Marinara, Napoli, Quattro Stagione, Capricciosa. There’s no design-your-own option. And there’s certainly no pineapple either.

The Best Italian Cheeses Out There
The 13 Francesca sandwich at Mortadella Head

The 13 Francesca sandwich at Mortadella Head

Let’s face it -- cheese makes everything better. Melted on pizza, sprinkled over a salad, stuffed in a sandwich, or baked with pasta, the options are endless. Cheese will  transform a good dish into a great one. If you’re not cooking with these Italian cheeses, you’re missing out. Here’s our list of the best Italian cheeses out there.

Mozzarella

It’s safe to say that mozzarella is the most popular cheese in America. If you’ve had pizza, you’ve had mozzarella. This cheese is our favorite for any Italian dish. It’s rich and creamy and the cheese we use as a base for our pizza at Mortadella Head.  

Provolone

This semi-soft cheese originated in Southern Italy, but is mostly made in Lombardy and Veneto, in the Northern party of the country. The two main types of provolone include the sweet Dolce, and the sharp & salty Piccante. We use provolone on a ton of our sandwiches, but some standouts include La Salsiccia, The 13 Francesca, The Screamin’ Sicilian, and the Steak Mafioso.

Gorgonzola

This sharp cheese is similar to blue cheese; people either love it or hate it. It has a soft, crumbly texture and a rich, nutty flavor. We toss our Sweet Sriracha wings with crumbled gorgonzola and it’s the perfect way to balance out the heat.

Ricotta

Made from a variety of milk types, ricotta is made from leftover milk during the process of making other cheeses. Ricotta is light, creamy, and very mild. We stuff our meatballs with ricotta and that’s what makes them so damn delicious.

Parmigiano-Reggiano

This is a dry, hard cheese that has been aged for at least two years. Authentic Parmigiano-Reggiano is DOP-protected and made in either Parma, Modena, Manuta, or Bologna. Avoid any made in America; they are not regulated nor authentic. Have you had our Chicken Parm sandwich yet? It is a must.

Pecorino

Here’s a fun fact: Pecorino isn’t a specific type of cheese, but a category name for the Italian cheeses made from sheep’s milk. The four classics are romano, toscano, siciliano, and sardo. The younger cheese are soft, creamy, and mild. Those that have aged longer are hard, crumbly, and buttery. A sprinkling of pecorino is the final step to perfect our Roman pizzas.

Mascarpone

This cheese is rich, thick, and smooth. It is often used in desserts and pastries for its creaminess. It may remind you of American cream cheese or French creme fraiche.

Burrata

At first glance, you may think this is fresh mozzarella. And you’re not totally wrong. Burrata is mozzarella with added cream. It has a round, structured shell with a soft, creamy inside.You’d probably be blown away by how much cheese we use at Mortadella Head. A sheet of our Roman pizza gets topped with nearly 2 pounds of cheese! Don’t believe us? Come in for a slice. You’ll see why everyone’s been talking about it.

What Cheese Do You Want on Your Pizza?

With a long menu of pizzas sprawled out in front of you, it’s easy to feel intimidated. How are you supposed to choose just one kind of pizza when the list goes on and on? We’ve been in this predicament too many times to count. Thankfully, it’s not a bad situation to be in, right? We’ve devised a three-step system for choosing the best pizza to make sure you get the most out of every bite.

Step 1: The Sauce

White? Red? Pesto? This crucial step will narrow down your choices by at least half if not more. Choose wisely.

Step 2: The Toppings

Are you craving a veggie-heavy pizza or are you leaning towards a stacked meaty slice? Don’t be afraid to shy away from simplicity in this case either. We love a pizza where the cheese is the star, which brings us to the most crucial category.

Step 3: The Cheese

The cheese will determine the trajectory of your Italian experience. Its importance is the pinnacle of the pie. We’ve managed to narrow down the four best cheeses to top any slice.

Mozzarella. A classic choice, suitable for any occasion. This cheese is always a safe bet. Whether you’re trying a new restaurant or going back to your favorite spot, you can be sure that a shredded pile of mozzarella will bubble and brown beautifully. Thick slices of fresh mozzarella will warm your insides on a slice of The Margarite, with fresh basil to wonderfully complement it. As a standalone it can hold its own, and in an assortment it soars to the top. Try it with some shredded cheddar or provolone for a fun twist.

Ricotta. The classiest of the pizza cheeses in our opinion. When you order Ricotta, you mean business and everyone around you will know that you are a risk taker. It steals the show with its powerful flavor and doesn’t require much else to delight your taste buds. A favorite pairing for a creamy ricotta cheese is white sauce and garlic. Have you tried our Quattro pizza?

Blue Cheese. Blue cheese is a bit of an underdog. While it’s not the most prominent of the pizza cheeses, it’s actually extremely versatile. It’s great used for salad dressings or for dipping slices into, bite by bite. Another option is creamy gorgonzola -- it’ll give you that melt-in-your-mouth buttery flavor to complement a fan favorite, the buffalo chicken pizza.

Pecorino Romano. More commonly known as the classic grated cheese. It stands out as being a great addition to any of the above cheeses. Like the salt of any great meal, pecorino romano adds more depth and flavor to your pizza. The sharp, smoky notes balance a red pizza sauce, making them the star duo.There are many levels to a perfect pizza, but the cheese holds the greatest importance. Choose wisely!

The Best Al Taglio Pizza Restaurants in Rome

“When in Rome,” as the saying goes, you will have a plethora of delicious local cuisine to choose from. One dining option that is especially well-loved by locals and visitors alike is pizza al taglio, or, pizza by the slice. There are over five thousand independent pizza al taglio spots in Rome alone. With staggering numbers such as this, it can be hard to know which one you should go to. Fear not. We’ve created a list of five of the best pizza al taglio restaurants in Rome, so you can spend more time enjoying the sights, culture, and delights that the Eternal City has to offer.

Pizzarium

Owned and operated by the talented and well-known chef Gabriele Bonci, Pizzarium is a venue that certainly does not disappoint. Prominently located in Rome just a few minutes away from the Vatican, Pizzarium features a different selection of pizza al taglio options, high quality organic ingredients, and vegan options. Although this venue frequently has long lines and lengthier wait times, once you bite into your slice, you will see what everyone has been raving about.

Antico Forno Roscioli

If you’re not lured in to Antico Forno Roscioli by the fragrant aroma of bread and baked goods that linger in the air outside of this shop, then you may be lured in by their outstanding reputation for top notch customer service and incredible dishes. This bakery has been owned and operated by the Roscioli family since 1874. They are not new to this business; they also own and operated a deli, a wine bar, and a ristorante nearby. This venue is a local favorite, and despite the fact that they are seemingly always busy, their staff is fast and efficient. They keep their toppings simple, sticking with local staples and fan favorites, and their dough has been classified as one of the best in all of Rome.

La Boccaccia

There are multiple La Boccaccia branches in Rome, but the original venue is located on Via di Santa Dorotea. This pizzeria uses local produce to top their crispy dough. Their ingredient combinations are delicious and unique, and they offer a wide variety of pizza al taglio options to choose from.  Although this restaurant is a bit off the beaten path, the taste of their dishes more than make up for it ten-fold.

Cucina del Teatro

Tucked away in a picturesque alleyway, Cucina del Teatro looks something out of a dream. It may be a bit hard to find, but Cucina del Teatro is worth searching for. Upon entering, you'll find a stone alleyway scattered with tables, hanging flowers and ivy walls acting as a backdrop. Cucina del Teatro offers a wonderful ambiance in combination with their highly praised menu options. They use fresh local ingredients and their dough is light and airy, making for a heavenly combination.

Pizza Zaza

Pizza Zaza may seem like a surprising addition to this list, but the restaurant deserves the mention. This is a tiny establishment, and if you don’t know where you are going, it is quite easy to miss. Pizza Zaza makes their dough from high-quality organic ingredients -- always freshly baked with a crispy base. Don’t let the size of this shop fool you. The wonderful taste of their pizza easily compares to some of the biggest names in Rome. When you can't hop on a jet for Roman pizza, check out our list of the best Roman pizza restaurants in the United States!