Neapolitan pizza should be soft in the centre, right?
MOR-bi-da — three syllables, stress on first.
When discussing the characteristics of authentic Neapolitan pizza — confirming your understanding of the style with the pizzaiolo.
'Morbida al centro' (soft in the centre) is a defining characteristic of Neapolitan pizza. Unlike Roman pizza which is uniformly crispy, Neapolitan pizza is crisp at the edge and soft, almost droopy in the middle. It cannot be picked up like a slice — it must be eaten with a knife and fork.
La pizza napoletana si mangia con le mani o con le posate?
Is Neapolitan pizza eaten with the hands or with cutlery?
Controversial question — Neapolitans eat it with cutlery, tourists use hands
Il centro bagnato è normale?
Is the wet centre normal?
Reassurance question — a wet centre on Neapolitan pizza is correct, not a defect
Com'è la consistenza giusta?
What is the right consistency?
Open question — the pizzaiolo will explain the ideal texture
The 'crunch test' is how Neapolitans judge a pizza from Rome: if it stays rigid when lifted, it's Roman. A true Neapolitan pizza droops when you pick up a slice. Neapolitans call the soft centre 'il cuore della pizza' (the heart of the pizza) and consider it the defining quality of their tradition.