The term “pizza cornicione” refers to the outer edge or crust of a pizza. It’s often called the “pizza crust” or “pizza rim” in English. The cornicione plays a crucial role in the overall pizza experience, contributing to its texture, flavor, and aesthetics. A well-made cornicione should be airy, slightly crispy on the outside, and soft and chewy on the inside. It forms a delightful contrast to the toppings and enhances the overall enjoyment of the pizza. Different pizza styles and dough recipes can lead to variations in the characteristics of the cornicione, ranging from thin and crispy to thick and doughy, adding to the diversity and appeal of pizza as a culinary delight.

The cornicione, typically referred to as the pizza crust or edge, is a defining characteristic of Neapolitan pizza, celebrated for its unique qualities and preparation methods. The VPN is an international association that certifies pizzerias that adhere to strict guidelines in crafting traditional Neapolitan pizzas. The cornicione of a VPN-certified pizza is a critical element of its authenticity.

While it is possible to make Pizza Napoletana in a modern portable steel pizza oven, such as an Ooni or a Gozney, it’s a lot easier when you replace the standard cordierite baking stone with a Biscotto stone. An authentic Biscotto baking stone, made in Italy, is more efficient at storing a pizza oven’s high temperatures and slowly releasing it into the pizza, allowing the cornicione to expand and develop Leopard Spotting.

The VPN cornicione is characterized by its specific attributes: it must be thin and soft, with a delicate crispness on the outside, achieved through a quick, high-temperature cooking process in a wood-fired oven. The crust should also exhibit slight charring or leopard spots, a testament to the intense heat of the oven and the skilled craftsmanship of the pizzaiolo. This cornicione showcases the artistry and dedication of Neapolitan pizza makers, who have perfected their techniques over centuries.