What Is Pizza Cornicione? A Chef Explains

As a chef with years of experience working in Michelin-starred restaurants across the world, I can attest to the importance of the cornicione in Neapolitan pizza-making.

Achieving the perfect pizza cornicione requires a careful balance of ingredients, technique, and patience. A crispy outer layer and fluffy interior show that the dough has undergone the right fermentation and that the crust has been baked to perfection.

Pizza cornicione is more than just a delicious treat, it is a symbol of Italian culinary tradition. The combination of high-quality ingredients, expert technique, and the right baking process results in a cornicione that is truly something special.

Whether you are a professional chef or a home cook, mastering the art of pizza cornicione is a truly rewarding experience.

This article will explore the origin of cornicione, its importance in Neapolitan pizza-making, and how to achieve the perfect cornicione.

Where Pizza Cornicione Originates From

Pizza cornicione.
Pizza cornicione.

The word “cornicione” comes from the Italian word “corno,” which means horn.

In the early days of pizza-making, the crust was used as a handle to hold the hot pizza, a skill that required a strong and sturdy edge.

Over time, this handle evolved into the cornicione, which became an essential part of Neapolitan pizza-making.

The Importance of Cornicione In Neapolitan Pizza

Neapolitan pizza is known for its light and fluffy crust, and achieving the perfect cornicione is key to the pizza’s success.

The cornicione serves several important purposes, including allowing air to escape from the dough during the cooking process, creating a barrier that keeps the sauce and toppings from sliding off the pizza and providing a deliciously crispy texture.

To create the perfect cornicione, Neapolitan pizza makers use a high-quality flour that has a high protein content and low gluten.

They then mix the dough for a long period of time to develop gluten and achieve a smooth texture.

The dough is left to rise for several hours and then shaped by hand to create the signature thick, pillowy cornicione.

How To Make The Perfect Cornicione At Home

Making Neapolitan pizza at home can be challenging, but with a few tips, you can achieve a delicious cornicione.

Firstly, use a high-quality flour with a high protein content to ensure the dough has the right structure.

Secondly, mix the dough for a long period of time to develop gluten and create a smooth texture.

Thirdly, allow the dough to rise for several hours in a warm, draft-free environment.

Finally, shape the dough by hand to create a thick, pillowy cornicione.

When baking the pizza, use a pizza stone or steel in a very hot oven to achieve a crispy crust and fluffy cornicione.

To achieve the perfect cornicione, it’s important to allow the dough to rise appropriately, and to not overwork it during the shaping process.

Additionally, air bubbles created during fermentation are key to creating the light and airy cornicione that is the hallmark of a delicious Neapolitan pizza.


Is Cornicione Only Found In Neapolitan Pizza?

Cornicione is most commonly found in Neapolitan pizza, but you can also find it in other styles of pizza that use high-protein, low-gluten flour.

What Ingredients Are Essential For Achieving A Good Cornicione?

Using high-quality flour with high protein content and mixing the dough for a long period of time is essential for achieving a good cornicione.

What Is The Difference Between A Cornicione And A Regular Pizza Crust?

A cornicione is a thick, fluffy edge or rim of a pizza crust, while a regular pizza crust is thin and crispy all the way through. The cornicione is an essential component of Neapolitan pizza-making.

Can I Achieve A Good Cornicione At Home?

Yes, with the right ingredients and technique, you can achieve a good cornicione at home. However, it may take some practice to get it just right!

Did you find this guide helpful?
Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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