Full 14 Amazing Things about Cornicione Pizza – What It Is and How to Make It

Rate this post

Cornicione pizza is an Italian classic that’s been around for centuries. It’s a traditional type of pizza made with a thick and chewy crust, usually topped with tomato sauce, cheese, and other delicious ingredients. The best part of the cornicione pizza is its signature “cornicione” or edge – which is crispy and golden brown on the outside yet fluffy inside.

It’s no wonder why this type of pizza has become so popular over time! Not only does it taste great but it also looks amazing when presented on a plate. Plus, you can customize your own version according to your preferences by adding different types of toppings like pepperoni or mushrooms. So if you want to try something new or impress your friends at home, give cornicione pizza a go! You won’t be disappointed!cornicione pizza

What is Cornicione Pizza and why is it important?

Cornicione pizza, also known as the pizza crust or edge, refers to the outer rim of a pizza. It is an essential element of traditional Neapolitan pizza.

The cornicione is typically characterized by a light, airy, and slightly charred texture. It is important because it adds structural integrity to the pizza, allowing for easy handling and eating.

The cornicione also provides a contrasting texture to the softer center of the pizza and enhances the overall flavor experience.

Its lightness and chewiness make it a delightful component that complements the toppings and sauce.

The quality and execution of the cornicione contribute to the authenticity and enjoyment of a well-crafted pizza.

What Defines a True Neapolitan Pizza Cornicione?

A true Neapolitan pizza cornicione is a distinctive characteristic of an authentic Neapolitan-style pizza.
It is typically thin and puffy, with a soft and chewy texture. The cornicione is achieved through a specific pizza-making technique, using high-quality ingredients and a wood-fired oven.
The dough is hand-stretched and left to rise for a specific period, allowing it to develop air pockets and create a light and airy rim.
The wood-fired oven, with its intense heat, gives the cornicione a characteristic char and adds flavor.
The true Neapolitan pizza cornicione is a testament to the craftsmanship and tradition of Neapolitan pizza-making, providing a unique and enjoyable eating experience.

How to make Cornicione Pizza?

To make cornicione pizza, follow these steps:

  1. Prepare the dough: Mix flour, water, yeast, and salt to form a smooth and elastic dough. Allow it to rise until doubled in size.
  2. Shape the dough: Gently stretch and shape the dough into a round pizza base, leaving the outer rim thicker.
  3. Let it rise: Allow the shaped dough to rise again for a short period, usually around 15-30 minutes. This will help develop the cornicione.
  4. Bake in a hot oven: Preheat your oven to the highest temperature possible. Place the pizza on a preheated baking stone or steel for even heat distribution.
  5. Observe the cornicione: The high heat will cause the cornicione to puff up and develop a light and airy texture. Keep a close eye on it to prevent burning.

Remember, achieving the perfect cornicione may take practice and experimentation with dough hydration, fermentation time, and oven temperature.

What ingredients make a tasty Cornicione Pizza?

To make a tasty cornicione pizza, you’ll need the following ingredients:

  1. High-quality flour: Opt for Tipo 00 flour or bread flour, known for their high protein content, which contributes to a chewy texture.
  2. Yeast: Use active dry yeast or instant yeast to help the dough rise and develop air pockets.
  3. Water: Use filtered water at the right temperature to activate the yeast and hydrate the dough.
  4. Salt: Enhances the flavor of the dough and helps regulate fermentation.
  5. Olive oil: Adding a small amount of olive oil to the dough can improve its elasticity and add richness to the flavor.

Remember, while the cornicione itself doesn’t have additional toppings, the overall pizza can be customized with a variety of delicious ingredients such as tomato sauce, cheese, herbs, and various toppings of your choice.

How does hand-stretching pizza dough affect Cornicione Pizza?

pizza dough not rising

Hand-stretching pizza dough can have a significant effect on how your Cornicione Pizza turns out. Hand-stretching the dough gives you control over the thickness and shape of the crust, which means it can be made to suit different tastes.

For example, if you want a thicker crust, more air bubbles will be created in the dough when it’s stretched by hand. This results in a better flavor and texture compared to store bought or machined stretched pizza crusts.

Another benefit of hand stretching is that it gives you more control over how much topping should go on your pizza – think thin crispy base with lots of toppings! You can also create an irregular shaped edge which helps trap cheese and other garnishes inside as they heat up during cooking resulting in fuller flavors.

Furthermore, if done correctly hand stretching will help retain air pockets within the dough so that when baked these pockets become small gas bubbles transitioning into soft yet crisp nooks with lightly charred edges offering exceptional crunchy textures in every bite!

Moreover, by evenly distributing sauce across your pizza before baking ensures deliciousness all around rather than having one side too oily or dry due to uneven spreading during manufacture or machining processes. Ultimately, hand-stretching takes practice but with some effort, you can create a truly succulent Cornicione Pizza.

How does proofing impact Cornicione Pizza flavor and texture?

Proofing is the process of allowing dough to rise by fermenting it with yeast, giving it a chance to adequately develop its flavor and texture before baking. Proper proofing helps activate the flavor-enhancing agents in yeast and gives your Cornicione Pizza depth of flavor. This is especially important for pizzas with thicker crusts as this process allows the dough to expand further, resulting in a much more flavorful finished product.

Proofing also helps create a light and airy texture within Cornicione Pizza dough that adds an extra fluffiness on each bite. The warm environment generated when proofing helps soften gluten proteins which then relaxes them, creating more space between them making your pizza crust even lighter than before!

Moreover, heat generated during activation of the yeast encourages sugar molecules present in the flour to bind together forming new molecules known as Maillard brownings adding subtle sweet notes onto every slice that make your pizza irresistible!

Finally, this step also increases fermentation time enabling flavors from yeasts’ byproducts such as ethyl alcohols as well as organic acids like lactic acid bacteria (LAB) to be formed – all which add complex savory tones that become even tastier after baking up in your oven. By following the proofing process you can guarantee a delicious Cornicione Pizza every time.

How to Choose Toppings for Cornicione?

When choosing toppings for a cornicione pizza, consider the following tips:

  1. Balance flavors: Select a combination of ingredients that complement each other in taste and texture. Aim for a balance of savory, sweet, and tangy flavors.
  2. Consider the dough thickness: Since the cornicione is usually thinner than the center of the pizza, choose toppings that won’t overpower the delicate crust.
  3. Opt for lighter toppings: Fresh vegetables, herbs, and thinly sliced cured meats work well on a cornicione. Avoid heavy or watery toppings that can weigh down the crust.
  4. Experiment with traditional and unique flavors: Embrace classic combinations like Margherita or try unconventional toppings like arugula, prosciutto, or truffle oil for a unique twist.

Ultimately, the choice of toppings is a matter of personal preference, so feel free to get creative and design a cornicione pizza that satisfies your taste buds.

What Oven Temperature Ensures a Crispy Cornicione Pizza?

To achieve a crispy cornicione pizza, a high oven temperature is crucial.

Preheating the oven to the highest temperature possible is recommended.

Most home ovens can reach temperatures between 450°F (232°C) to 500°F (260°C), which is sufficient to create a crispy crust.

However, if you have a pizza stone or baking steel, preheating it in the oven can further enhance heat retention and create a crispier cornicione.

The high heat helps the dough cook quickly, allowing the cornicione to puff up and develop a light and crispy texture while maintaining a soft interior.

Remember to monitor the pizza closely to prevent over-browning or burning.

How do Neapolitan, New York, and Roman pizzas differ in Cornicione Pizza styles?


Neapolitan pizzas are characterized by their thin, soft crusts with a light “puffy” cornicione. The dough is usually made from flour, water, yeast and salt and is stretched rather than rolled out to achieve the desired thinness. This style of pizza was created in Naples Italy and often features fresh ingredients like tomatoes, mozzarella cheese, olive oil and basil leaves. Neapolitan-style pizzas can also include other toppings including anchovies, roasted peppers or prosciutto but traditionally these should be added sparingly to keep it true to the original recipe.

New York

New York-style pizzas have much thicker crusts than Neapolitan pies but unlike their thinner counterparts their cornicone still has an airy yet chewy consistency around the edges when cooked properly. Dough for this style of pizza uses more oil than a Neapolitan making its texture much denser with a slightly sweeter flavor that comes from additional sugar in the dough recipe itself. Toppings for New York-style pies typically combine bold flavors such as sweet Italian sausage or pepperoni with melted cheese making them especially flavorful!


Roman-style Pizzas differ significantly from other popular styles. They have a very thin, crisp crust with a slightly thicker cornicione that is usually cooked twice to achieve its crunchy texture. This pizza style originates from Rome Italy and is often coated in an array of spices and herbs such as oregano, garlic, rosemary, or parsley. Roman-style pizzas are usually made with a tomato sauce for added flavor and should be served without too many toppings to keep the crust from becoming soggy.

Whichever style of pizza you choose, ensuring an optimal oven temperature and proper ingredient ratios will always result in the perfect Cornicione Pizza! Whether it’s Neapolitan, New York or Roman

What is stuffed Cornicione Pizza and how is it made?

Stuffed cornicione pizza, also known as stuffed crust pizza, is a delightful variation where the outer rim of the pizza crust is filled with a delicious filling. It adds an extra layer of flavor and texture to the pizza eating experience. To make a stuffed cornicione pizza, follow these steps:

  1. Prepare the dough: Mix the dough ingredients and let it rise until doubled in size.
  2. Shape the dough: Stretch and shape the dough into a round pizza base, leaving the outer rim slightly thicker.
  3. Add the filling: Place your desired filling, such as mozzarella cheese or a combination of cheese and other ingredients, along the outer rim of the dough.
  4. Fold and seal: Fold the outer rim over the filling and pinch the edges to seal it, ensuring the filling is enclosed within the cornicione.
  5. Proceed with toppings: Add your desired sauce, cheese, and toppings to the center of the pizza.
  6. Bake in a hot oven: Preheat the oven to a high temperature and bake the pizza until the crust is golden brown and the cheese is melted and bubbly.

The result is a pizza with a stuffed cornicione that oozes with flavor and adds an exciting element to each bite.

How can seasonings, olive oil, and other ingredients enhance Cornicione Pizza?

Seasonings, olive oil, and other ingredients can enhance the flavor and texture of cornicione pizza in several ways:

  1. Seasonings: Sprinkling herbs like oregano, basil, or thyme on the cornicione before baking can add a burst of aromatic flavors. Additionally, a pinch of sea salt or garlic powder can enhance the overall taste profile.
  2. Olive Oil: Brushing a thin layer of olive oil on the cornicione before or after baking adds richness and a subtle, savory flavor. It can also help achieve a slightly crispier texture.
  3. Cheese: Adding grated Parmesan or other hard cheeses to the cornicione during or after baking can create a golden crust with a nutty, salty taste.
  4. Garlic or Chili Flakes: Sprinkling minced garlic or chili flakes on the cornicione can provide a delightful kick and add depth to the flavor profile.

These ingredients, when used judiciously, can elevate the taste and visual appeal of the cornicione, making each bite of the pizza even more enjoyable.

How does Cornicione Pizza influence pizza styles worldwide?

The cornicione pizza, with its characteristic puffy and chewy crust, has had a significant influence on pizza styles worldwide.

It originated in Naples, Italy, as part of the traditional Neapolitan pizza. Over time, it has become a defining feature of various pizza styles around the globe.

The popularity of cornicione pizza has led to the creation of stuffed crust variations, where the rim is filled with cheese or other ingredients.

Additionally, the focus on achieving a light and airy cornicione has influenced techniques for dough preparation and fermentation in pizza-making.

The cornicione has become a recognized and appreciated element of pizza, enriching the diversity and enjoyment of this beloved dish worldwide.

How can I master Cornicione Pizza for a memorable pizza experience?

To master cornicione pizza and create a memorable pizza experience, follow these tips:

  1. Quality ingredients: Start with high-quality ingredients, including flour, yeast, water, and salt. Opt for fine flour like Tipo 00 or bread flour for a light and chewy cornicione.
  2. Dough preparation: Allow the dough to undergo a proper fermentation process, giving it enough time to rise and develop flavor. Experiment with different hydration levels and fermentation times to achieve the desired texture and taste.
  3. Hand-stretching technique: Master the art of hand-stretching the dough to create an even thickness throughout the pizza, leaving the outer rim slightly thicker for the cornicione.
  4. High heat baking: Preheat your oven to the highest temperature possible. If available, use a pizza stone or baking steel to achieve a crispier cornicione. Ensure the oven is properly preheated before placing the pizza inside.
  5. Topping balance: Choose complementary toppings that enhance the flavor without overpowering the cornicione. Spread the sauce and cheese evenly, leaving the outer rim bare to highlight the cornicione.
  6. Timing and monitoring: Keep a close eye on the pizza during baking to prevent over-browning or burning. The cornicione should develop a golden-brown color and a light, airy texture.
  7. Practice and experimentation: Don’t be discouraged if your first attempts are not perfect. Pizza-making is a skill that improves with practice. Experiment with different techniques, recipes, and ingredients to find your own unique style.


Cornicione Pizza is an Italian classic that has had a huge influence on pizza styles worldwide.

With its thick outer crust and endless topping combinations, it’s no wonder why this style of pizza continues to remain popular over time.

Mastering Cornicione Pizza for a memorable experience requires practice, patience and creativity – from creating the perfect dough recipe to selecting delicious toppings and presentation techniques.

Whether you’re looking for classic Italian flavors or something more exotic, taking the time to experiment with different ingredients and techniques can result in a truly unique experience every time!


What type of flour is best for making Cornicione Pizza?

Bread flour is the best flour to use when making Cornicione Pizza because it has a higher protein content than all-purpose flour, resulting in a chewier crust which can hold together any toppings without becoming soggy. Additionally, it is important to add sugar and oil during kneading or rolling out the dough to create a more flavorful crust.

How thick should the pizza crust be?

The thickness of the pizza crust should neither too thin nor too thick – usually around 1/4 inch. It is important to give your dough plenty of time for baking in the oven as this will ensure a perfectly cooked outer crust that holds up to any toppings without becoming soggy or oily.

What are some good topping combinations for Cornicione Pizza?

There are endless topping possibilities when it comes to Cornicione Pizza! Some classic Italian flavors include tomato sauce, cheese, herbs and spices; while more creative options could include chopped veggies like bell peppers or artichoke hearts, olives, anchovies or capers. You can also incorporate other international flavors like Mexican chorizo or Asian-inspired hoisin sauce. Get creative but also remember that too much topping can weigh down your pizza so it’s important to keep balance in mind when selecting some for yours!

How can I make my Cornicione Pizza presentation stand out?

Presentation is key when it comes to creating a memorable pizza experience! After baking your pizza in the oven, you can top with a few fresh herbs, sprinkle balsamic reduction or olive oil over the crust before slicing it up and serving with a glass of wine. This will give your Cornicione Pizza an extra layer of flavor and make it look even more appetizing!

What are some common mistakes to avoid when making Cornicione Pizza?

Common mistakes to avoid when making Cornicione Pizza include using all-purpose flour instead of bread flour, not giving the dough enough time for baking in the oven and putting too many toppings on the pizza. Additionally, it is important to knead or roll out the dough properly so that it can hold together any toppings without becoming soggy or oily. Finally, keeping balance in mind when selecting topping combinations will ensure that your final product doesn’t become weighed down by unnecessary ingredients. With practice and patience you will be sure to master the perfect Cornicione Pizza!

What are some tips to make sure my Cornicione Pizza crust is crispy?

The key to a crispy Cornicione Pizza crust is to make sure the dough has enough time to bake in the oven. This can be achieved by preheating the oven to the highest temperature it allows, making sure your pizza stone or baking tray is hot before placing your pizza on it and using a quality flour like bread flour that will help create an airy texture with a slightly crunchy outer layer. Additionally, you can use olive oil or butter when rolling out the dough for added flavor and crispness.

Is it necessary to use a pizza stone when baking Cornicione Pizza?

A pizza stone is not absolutely necessary when baking Cornicione Pizza but it certainly helps with achieving an even bake and crispier crust – especially if you don’t have access to a wood-fired oven! Preheating your pizza stone ensures that the heat from the oven is properly transferred throughout the dough, resulting in an evenly cooked product every time. It also helps prevent soggy bottoms as it absorbs any excess moisture during baking.

What type of cheese should I use for my Cornicione Pizza?

When selecting cheese for your Cornicione Pizza, there are many options available depending on preference and taste buds! Mozzarella is always a classic choice due to its mild flavor and creamy texture; while other popular choices include Parmesan, Pecorino Romano and Ricotta which all provide their own unique flavors. For more adventurous topping combinations, consider trying blue cheese or goat cheese as well – just remember that too much cheese can overpower your toppings so moderation is key!

How long does it take for my Cornicione Pizza dough to rise?

Generally speaking, it takes around 1-2 hours for your Cornicione Pizza dough to rise and double in size – however this could vary depending on room temperature and humidity levels so be sure to check occasionally until you reach desired results! Optimal temperatures range from 72-78 degrees Fahrenheit (22-26 degrees Celsius) which will ensure faster rising times without sacrificing flavor or texture of your final product.

Are there any vegan alternatives available when making Cornicione Pizza?

Absolutely! Vegan alternatives such as almond or oat milk mozzarella cheeses can replace traditional dairy varieties while plant-based proteins like tempeh or tofu are great replacements for meat toppings like pepperoni or sausage – just make sure they’re cooked through before adding them onto your pizza! Other vegan options include black olives, artichoke hearts, bell peppers, spinach and mushrooms which all add delicious flavor without sacrificing authenticity of Italian classics like cornice pizzas!

Leave a Comment