Pizza is loved everywhere, but in Japan—especially Tokyo—it’s taken on a completely new life. The city hasn’t just welcomed traditional Neapolitan pizza; it’s made it its own. Tokyo-style pizza is where Italian craftsmanship meets Japanese precision and a passion for innovation.
What makes this style of pizza stand out? In this blog, we’ll examine what sets Tokyo-style pizza apart and why it’s such a unique take on a classic dish.
The origin of the Tokyo Style Pizza
Tokyo-style pizza is the perfect example of how Japan takes something classic and makes it their own. While pizza as we know it today was born in Naples, Italy, Japan started getting creative with it in the late 1900s. Italian food was becoming super popular, but Japanese chefs weren’t just copying the recipes—they were adding their own twist!
They took the traditional Neapolitan pizza and started playing around with different ingredients and cooking methods, all while staying true to their love for precision and detail. The result? A pizza that’s just as delicious as the original but with a Japanese touch—think unique cheeses, local herbs, and that cool “salt punch” baking method which you’ll discover more about later.
What makes it a Tokyo-style pizza?
Tokyo-style pizza is a fresh take on the classic Neapolitan pizza, blending influences from both Italian and Japanese cooking techniques. While the foundation remains similar to traditional Neapolitan pizza — a thin, airy crust with simple toppings like tomato and mozzarella — there are key differences that make this version stand out. The attention to detail, refined ingredients, and unique baking methods create a completely different dining experience.
The magic of the ‘Salt Punch’
One of the coolest things about Tokyo-style pizza is something called the ‘salt punch.’ This clever trick is all about adding a little extra salt at just the right time to make the other flavors stand out. Instead of loading up on spices or strong seasonings, the salt punch brings out the natural umami (savory flavor) in the toppings—a signature of Japanese cuisine.
Here’s how it works: just before the pizza goes into the oven, a sprinkle of salt is added directly onto the hot oven stone. Then, the dough is placed on top and baked right into the salty surface. This method is the reason why Tokyo-style pizza dough has less salt than traditional Neapolitan dough, which usually contains about 3% salt. The salt punch ensures the final pizza still has that perfect balance of flavors while keeping the dough lighter on salt.
Methods
Stretching
The Neapolitan way of stretching pizza dough, known as schiaffo, involves a swift, rhythmic technique. With one hand sliding and the other slapping the dough, the pizzaiolo quickly transforms a dough ball into a pizza base.
The Japanese approach, however, is a little different. They pinch the crust between their fingers and gently stretch the dough with the other hand. This method creates small indentations in the crust, which results in those areas becoming extra crunchy when baked.
Baking Methods
The way the pizza is baked plays a big role in what makes Tokyo-style pizza so unique. While many Tokyo pizzerias use wood-fired ovens, they apply a slightly different technique than in Italy. Instead of placing the pizzas on the edges of the oven, the pizza is often placed directly into the heart of the flame. This method creates an even faster and more intense bake, making the crust extra crispy while keeping the toppings soft and flavorful.
Japanese Ingredients
Tokyo-style pizza also gets its unique twist from the use of Japanese ingredients. While tomatoes are often the base, they’re not always used traditionally. Sometimes, Japanese varieties of tomatoes are chosen, offering a sweeter or more complex flavor than the typical Italian ones. Additionally, basil, a common topping on classic pizzas, is sometimes swapped for Japanese herbs or even subtle hints of seaweed and other umami-rich ingredients.
Local cheeses are also a key element, such as Mozzarella di Bufala, which adds a distinct yet subtle flavor that sets Tokyo-style pizza apart from its Italian counterpart. This mix of ingredients creates a flavor profile that’s fresh and new, while still honoring the classic pizza base.
Wood Types
The kind of wood used in the oven makes a big difference to how a pizza tastes. In Naples, they often use wood like beech, oak, and ash. These types of wood burn really well and help the oven get super hot—perfect for making a classic Neapolitan pizza. Sometimes, they even add olive wood for a unique smell and flavor.
In Tokyo, they do things a bit differently. Pizzaiolos there use local woods like Nara (Japanese oak), sakura (cherry blossom), and buna (beech). These Japanese woods have less oil, which means they produce less smoke. This gives pizzaiolos more control over how the pizza cooks and adds a subtle, smoky flavor that matches perfectly with the fresh toppings.
Which tools do you need?
Tools
Before you get started, make sure you have these essentials:
- Kitchen scale
- Mixing bowl
- Fridge
- Dough box
- Spatula
- Pizza shovel
- Turning peel
- Pizza oven
Now that you’ve got the tools and know the basics of Tokyo-style pizza, it’s time to roll up your sleeves and make some dough. Ready to become a Japanese pizza master? Click here to get started!
