Neapolitan Pizza

Name: Neapolitan Pizza
Prep time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 1 1/2 cups plus 2 tablespoons warm water (100 degrees F to 110 degrees F); 3/4 teaspoon active dry yeast; 4 cups unbleached all-purpose flour (plus additional for dusting); 2 1/2 teaspoons kosher salt; Extra-virgin olive oil (for brushing); Cornmeal (for dusting); 1 28- ounce can whole peeled tomatoes (preferably San Marzano); Kosher salt; 8 ounces fresh mozzarella cheese (sliced); Extra-virgin olive oil (for drizzling); Torn fresh basil (for topping)

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Neapolitan Pizza: A Slice of Italy’s Culinary Heritage

When it comes to pizza, there are countless variations around the world. From New York-style to Chicago deep-dish, each region puts its own spin on this beloved dish. However, if you’re a true pizza aficionado, one style that stands out above the rest is Neapolitan pizza. Originating from Naples, Italy, this pizza is a testament to the country’s culinary heritage and a feast for the senses.

The Perfect Combination of Ingredients

Neapolitan pizza is a celebration of simplicity. It starts with a thin and soft crust that is made from a special type of flour, known as “tipo 00.” This flour, combined with fresh yeast, water, and a pinch of salt, creates a dough that is light and airy when baked.

Next comes the sauce. Neapolitan pizza traditionally uses San Marzano tomatoes, which are grown in the volcanic soil near Mount Vesuvius. These tomatoes have a distinct flavor that is both sweet and tangy, providing the perfect base for the toppings.

Speaking of toppings, Neapolitan pizza keeps things minimalistic. The classic Margherita pizza, for example, only has three toppings: tomatoes, mozzarella cheese, and fresh basil. The harmony between these ingredients is what truly sets Neapolitan pizza apart.

Wood-Fired Oven: The Key to Perfection

One of the defining characteristics of Neapolitan pizza is the way it is cooked. Unlike other pizzas that are baked in a traditional oven, Neapolitan pizza is cooked in a wood-fired oven. This method imparts a smoky flavor to the crust and creates a beautiful char on the edges.

The wood-fired oven also plays a crucial role in achieving the signature texture of Neapolitan pizza. The intense heat allows the crust to cook quickly, resulting in a soft and chewy interior with a slightly crispy exterior. It’s this combination of textures that makes each bite a delight.

Preserving Tradition: The Art of Neapolitan Pizza Making

Neapolitan pizza is not just about the ingredients and the cooking method; it’s also about the craftsmanship and tradition behind it. In fact, Neapolitan pizza-making has even been recognized by UNESCO as an Intangible Cultural Heritage of Humanity.

True Neapolitan pizza must adhere to specific guidelines set by the Associazione Verace Pizza Napoletana (AVPN). These guidelines ensure that the pizza is made using traditional techniques and ingredients, preserving the authenticity of this culinary masterpiece.

From the way the dough is stretched to the specific type of mozzarella used, every step of the process is carefully executed to create a Neapolitan pizza that is unlike any other.

FAQs: Your Burning Questions Answered

1. Can I make Neapolitan pizza at home without a wood-fired oven?

While a wood-fired oven is ideal for making Neapolitan pizza, you can still achieve excellent results using a regular oven. Simply preheat your oven to the highest temperature possible and use a pizza stone or baking steel to mimic the heat retention of a wood-fired oven.

2. What other toppings can I add to my Neapolitan pizza?

While Neapolitan pizza traditionally has minimal toppings, you can certainly get creative with your own variations. Add some prosciutto, arugula, or even roasted vegetables to customize your pizza to your liking.

3. How do I know if a pizzeria serves authentic Neapolitan pizza?

Look for the AVPN certification or ask the pizzeria if they follow the guidelines set by the association. Additionally, authentic Neapolitan pizza should have a soft and chewy crust, minimal toppings, and be cooked in a wood-fired oven.

4. Can I freeze Neapolitan pizza dough?

Yes, you can freeze Neapolitan pizza dough. Divide the dough into individual portions, wrap them tightly in plastic wrap, and place them in a freezer bag. When you’re ready to use the dough, simply thaw it in the refrigerator overnight.

5. What makes San Marzano tomatoes special?

San Marzano tomatoes are known for their sweet and tangy flavor, low acidity, and firm texture. They have a unique taste that is difficult to replicate with other tomato varieties, making them a crucial ingredient in Neapolitan pizza.

6. Can I use regular flour instead of tipo 00 for the pizza dough?

While tipo 00 flour is traditionally used for Neapolitan pizza, you can substitute it with bread flour if you don’t have access to tipo 00. Bread flour has a high protein content, which helps create a chewy crust similar to that of Neapolitan pizza.

7. How long does it take to cook a Neapolitan pizza in a wood-fired oven?

A Neapolitan pizza typically cooks in a wood-fired oven for about 60-90 seconds. The high heat of the oven ensures that the pizza cooks quickly while still achieving the desired texture and flavor.

8. What is the history behind the Margherita pizza?

The Margherita pizza was created in 1889 by pizzaiolo Raffaele Esposito to honor Queen Margherita of Italy. He chose to top the pizza with tomatoes, mozzarella cheese, and fresh basil to represent the colors of the Italian flag: red, white, and green.

In Conclusion

Neapolitan pizza is more than just a foodâ€”it’s a cultural icon that represents the rich culinary history of Italy. From its simple yet harmonious combination of ingredients to the wood-fired oven cooking method, Neapolitan pizza is a slice of heaven that has captured the hearts and taste buds of pizza lovers worldwide. Whether you enjoy a classic Margherita or venture into more adventurous toppings, every bite of Neapolitan pizza is a journey to Naples, where tradition and craftsmanship come together to create a truly unforgettable experience.

Neapolitan Pizza

Prep2 hr 30 min

Total2 hr 30 min

Servings4

1 1/2 cups plus 2 tablespoons warm water (100 degrees F to 110 degrees F)
3/4 teaspoon active dry yeast
4 cups unbleached all-purpose flour (, plus additional for dusting)
2 1/2 teaspoons kosher salt
Extra-virgin olive oil (, for brushing)
Cornmeal (, for dusting)
1 28- ounce can whole peeled tomatoes (preferably San Marzano)
Kosher salt
8 ounces fresh mozzarella cheese (, sliced)
Extra-virgin olive oil (, for drizzling)
Torn fresh basil (, for topping)

To make the dough:
Combine warm water and yeast in a small bowl and stir until the yeast dissolves.
In a medium bowl, combine flour and salt.
Add the yeast mixture to the flour and stir until a shaggy dough forms. The dough should be slightly sticky. If it’s too wet, add flour gradually. If it’s too stiff, add a little water.
Transfer the dough to a lightly oiled surface and knead for about 3 minutes until smooth and elastic.
Place an inverted bowl over the dough and let it rise slightly for 30 minutes.
Divide the dough into 4 pieces and shape each piece into a ball. Arrange the balls on a lightly oiled baking sheet, keeping them 3 inches apart.
Lightly rub the tops of the dough with olive oil and cover the baking sheet with plastic wrap. Refrigerate overnight.
To prepare for baking:
About 2 hours before baking, remove the dough from the refrigerator and let it sit, covered, until ready to use.
One hour before baking, place a pizza stone or inverted baking sheet on the middle oven rack and preheat the oven to 500 degrees F (or 550 degrees F if your oven goes that high).
To make the sauce:
In a blender, combine the tomatoes and their juices with 1 teaspoon salt. Blend until smooth.
To assemble and bake the pizzas:
Sprinkle