What Is Neapolitan Pizza ?
All About the Neapolitan Pizza That Originated in Naples, Italy
Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed!
One of its defining characteristics is that there is often more sauce than cheese. This leaves the middle of the pie wet or soggy and not conducive to being served by the slice. Because of this, Neapolitan pizzas are generally pretty small ( 30 cm ), making them closer to the size of a personal pizza.
Neapolitan pizzas are also cooked at very high temperatures ( about 450° / 500 ° ) for no more than 90 seconds.
History Pizza
Pizza as we know it today (dough topped with tomatoes and mozzarella ) was invented in Naples. Before the 1600s, flatbreads existed but were topped with mozzarella and basil, which is now a defining characteristic of Neapolitan pizza.
Marinara pizza does not have cheese. It received its name because it was traditionally prepared by “la marinara” (a seaman’s wife) for her husband when he returned from fishing trips in the Bay of Naples
Baker Raffaele Esposito, was the best pizzaiolo in Napoli,” is generally credited with creating Margherita pizza. In 1889, King Umberto I and Queen Margherita of Savoy visited Naples. Esposito baked them a pizza named in honor of the queen whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). This is what is now known as the classic Neapolitan pizza today.
Ingredients Pizza
The official requirements of an authentic Neapolitan pizza begin with the cornicione. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not instant yeast), water, and salt. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin.
The dough is topped with raw, pureed San Marzano tomatoes from Italy. It can use only two types of mozzarella cheese. Finally, Neapolitan pizza is topped off with fresh basil and extra-virgin olive oil. The ingredients must be all-natural and fresh.
The pizza is baked for 60 to 90 seconds (baking time cannot exceed 90 seconds) in a minimum 800 F stone oven with a wood fire.
Toppings Pizza
There are three official variants of Neapolitan pizza:
- Pizza Marinara: Topped with tomato, garlic, oregano, and extra-virgin olive oil
- Pizza Margherita: Topped with tomato, fresh sliced mozzarella, fresh basil, and extra-virgin olive oil
Neapolitan Pizza -Style
Neapolitan pizza -style typically consists of a thin and soft crust—if it is cooked properly at a high temperature, the crust will bubble up and be charred in spots. That is topped with a simple tomato sauce, fresh mozzarella cheese, and fresh basil.
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