Neapolitan pizza is one of the most famous types of pizza worldwide. It has its roots in Naples, Italy, and has been made for centuries. This pizza is known for its simple, fresh ingredients, and traditional cooking methods. Despite its simplicity, Neapolitan pizza is a symbol of Italian culinary art and a favorite for many food lovers. In this article, we will dive deep into the history, ingredients, and the unique characteristics that make Neapolitan pizza stand out from other pizza types.
The History of Neapolitan Pizza
The origins of Neapolitan pizza date back to the 18th century in Naples, Italy. The pizza became popular among the working class in the city. It was easy to make and affordable for most people, making it a staple meal. Naples itself is known for its bustling food culture, and pizza quickly became one of the city’s signature dishes.
Neapolitan pizza grew in popularity over the years and gained global recognition in the 19th century. It became known for its classic round shape, soft texture, and rich tomato flavor. The turning point for Neapolitan pizza came when Queen Margherita of Savoy visited Naples in 1889. She was served a pizza that represented the colors of the Italian flag—red (tomato), white (mozzarella), and green (basil). This pizza was named Pizza Margherita in her honor. It became a symbol of national pride and solidified Neapolitan pizza as an iconic dish of Italy.
In 1984, the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association) was founded in Naples to protect the authenticity of this traditional dish. They established strict guidelines for making Neapolitan pizza, ensuring that it is prepared with high-quality ingredients and cooked using traditional methods.
The Basic Ingredients of Neapolitan Pizza
What makes Neapolitan pizza so special is its simplicity. Unlike many other types of pizza that are topped with a wide variety of ingredients, Neapolitan pizza sticks to a few basic elements. The essential ingredients of a Neapolitan pizza include the following:
Dough: The dough is the foundation of Neapolitan pizza. It is made with only four ingredients—flour, water, salt, and yeast. The dough is kneaded by hand and left to rise for several hours, which gives it its light, airy texture.
Tomatoes: Fresh, ripe tomatoes are key to Neapolitan pizza. The tomatoes are usually San Marzano tomatoes, a variety grown in the volcanic soil around Mount Vesuvius. These tomatoes are known for their sweet and tangy flavor, making them perfect for pizza sauce.
Mozzarella: The cheese used on Neapolitan pizza is typically fresh mozzarella, either made from cow’s milk or, in some cases, buffalo milk. The cheese is soft, creamy, and has a mild flavor that complements the tomato sauce perfectly.
Basil: Fresh basil leaves are an important topping on a Neapolitan pizza. They add a burst of freshness and an aromatic flavor that balances the richness of the cheese and the sauce.
Olive Oil: A drizzle of high-quality extra virgin olive oil is often added after the pizza is baked. The olive oil enhances the flavor and gives the pizza a slight richness.
Salt: Salt is added to the dough and the sauce, ensuring that all the flavors come together.
These ingredients are the heart of Neapolitan pizza, and the combination of these simple elements is what makes this pizza so special.
The Dough: The Heart of Neapolitan Pizza
The dough is arguably the most important part of Neapolitan pizza. It needs to be light, airy, and slightly chewy. To achieve this, the dough is made with high-protein flour, water, salt, and yeast. The flour used is often “00” flour, a finely milled Italian flour that creates a smooth and elastic dough.
The dough is prepared by mixing the ingredients together and kneading the mixture for about 10-15 minutes. After kneading, the dough is left to rise at room temperature for at least 8 hours. Some recipes allow the dough to rise for up to 24 hours, which results in a more flavorful pizza crust.
Once the dough has risen, it is shaped by hand into a round pizza base. Neapolitan pizza dough is typically about 12 inches in diameter and has a thin, slightly puffy edge, known as the “cornicione.” The cornicione is the part of the pizza that rises up when it is baked, creating a soft and airy crust.
The Tomato Sauce: Simple and Fresh
The tomato sauce used on Neapolitan pizza is made from just a few ingredients—tomatoes, salt, and sometimes a little olive oil. The key to a great sauce is the quality of the tomatoes. San Marzano tomatoes, which are grown in the volcanic soil around Mount Vesuvius in Italy, are considered the gold standard for Neapolitan pizza.
These tomatoes are peeled, and their seeds are removed before being crushed into a smooth sauce. Some pizza makers might add a small amount of extra virgin olive oil, but the sauce remains relatively simple. This allows the natural sweetness and tanginess of the tomatoes to shine through, creating a perfect balance with the cheese and basil.
The Cheese: Fresh Mozzarella
Neapolitan pizza is always topped with fresh mozzarella cheese. The cheese is made from cow’s milk or, more traditionally, buffalo milk. Buffalo mozzarella, known as “mozzarella di bufala,” is considered to have a richer, creamier texture and a slightly stronger flavor than cow’s milk mozzarella. However, both types of mozzarella are used on Neapolitan pizzas, depending on availability and personal preference.
The mozzarella is sliced or torn into small pieces and distributed evenly on top of the pizza. The cheese melts beautifully during baking, creating a creamy, slightly gooey texture that complements the tangy tomato sauce.
The Baking Process: High Heat for a Perfect Pizza
One of the key factors that set Neapolitan pizza apart from other types of pizza is the way it is baked. Neapolitan pizza is traditionally cooked in a wood-fired oven, which can reach temperatures of up to 900°F (480°C). This high heat is crucial for achieving the perfect crust—crispy on the outside but soft and chewy on the inside.
The pizza is placed into the oven using a wooden peel, and it cooks for about 90 seconds to 2 minutes. The intense heat causes the dough to puff up quickly, creating the characteristic air pockets in the crust. The result is a pizza that has a tender, slightly charred crust, topped with melted mozzarella, fresh basil, and vibrant tomato sauce.
In modern pizzerias, some ovens are gas-powered or electric, but the principle remains the same: high heat for a short cooking time. This ensures that the pizza is cooked quickly, preserving the freshness of the ingredients and creating that perfect texture.
The Types of Neapolitan Pizza
While the classic Neapolitan pizza is the Pizza Margherita, there are a few variations that are also widely loved. Here are some of the most popular types:
Pizza Margherita: The traditional Neapolitan pizza, topped with tomato sauce, fresh mozzarella, basil leaves, and a drizzle of olive oil.
Pizza Marinara: A simple pizza topped with tomato sauce, garlic, oregano, and olive oil. Unlike the Margherita, it does not include cheese, making it a great option for those who prefer a lighter pizza.
Pizza Margherita Extra: A variation of the classic Margherita, made with high-quality buffalo mozzarella instead of regular mozzarella.
Neapolitan Pizza Today
Neapolitan pizza has come a long way from its humble beginnings in Naples. Today, it is enjoyed all over the world, and many pizzerias strive to create authentic Neapolitan pizzas. The strict guidelines set by the Associazione Verace Pizza Napoletana ensure that the pizza is made to the highest standards, preserving its rich history and tradition.
Whether you are in Naples, New York, Tokyo, or Sydney, you can find Neapolitan pizza being served in many places. While there may be small variations depending on local ingredients and preferences, the essence of Neapolitan pizza remains the same—simple, fresh ingredients, a light, airy crust, and a perfect balance of flavors.
Conclusion
Neapolitan pizza is more than just a type of pizza—it is a piece of culinary history. Its simple ingredients, traditional preparation methods, and unique flavors have made it a favorite worldwide. Whether you are enjoying a classic Pizza Margherita or a simple Pizza Marinara, Neapolitan pizza offers a delicious and authentic Italian experience that is hard to beat. So the next time you enjoy a slice of Neapolitan pizza, take a moment to appreciate the centuries-old tradition behind it.
Related topic:
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- What Cheese is Good for Pizza?
