Canotto is a recent style of Italian pizza that's characterized by its inflated rim with giant bubbles inside. The crust must not be too dense or heavy as the cornicione (rim or edge) must be full of air. The secret for a puffy cornicione lies in the hydration, which must be around 70%.

Unlike the simple yeast used for a traditional Neapolitan pizza, starters such as biga or poolish have a slower maturation time, and as a result, the dough is more digestible. The dough for Neapolitan pizza must be made the same day, while the dough for canotto pizza may be proofed for 48 or 72 hours in order to develop an airy structure with a unique aroma.

The pizza is then topped with the desired ingredients and baked over high heat, just as the classic one. However, purist Neapolitan pizzaioli are determined not to consider the canotto as a true Neapolitan pizza, so the pizzaioli that make canotto often call it contemporary Neapolitan pizza.