Neapolitan style pizza, also known as pizza Napoletana, is a traditional Italian pizza that originated in Naples. It is renowned for its simple yet flavorful ingredients, a soft and thin crust, and a brief cooking time. This pizza style has gained global popularity and is celebrated for its authenticity, distinct texture, and unique flavor profile.
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A Historical Overview
The history of Neapolitan pizza dates back to the 18th century in Naples, Italy. It emerged as a humble street food, offering a quick, affordable meal for the working class. The earliest forms of this pizza were simple flatbreads topped with garlic, lard, and salt. The introduction of tomatoes from the New World in the 18th century revolutionized the recipe, leading to the creation of the classic Neapolitan pizza.
The popularity of this pizza spread beyond Naples, and by the late 19th century, it had become a staple dish in Italian cuisine. The invention of the Margherita pizza in 1889, named after Queen Margherita of Savoy, marked a significant milestone in the history of Neapolitan pizza. This variant, featuring tomatoes, mozzarella, and basil, represented the colors of the Italian flag and cemented the pizza’s status as a national symbol.
Key Characteristics
Ingredients
Neapolitan pizza is defined by its adherence to traditional ingredients. The dough is made from type 00 wheat flour, water, salt, and yeast. It is essential that the flour used is finely ground and contains a high protein content, which contributes to the dough’s elasticity. The water used in the dough must be free of impurities, and the salt is typically sea salt, which adds a subtle flavor.
The toppings are simple yet high quality. The tomato sauce is made from San Marzano tomatoes, a variety grown in the volcanic soil of Mount Vesuvius. These tomatoes are prized for their sweet flavor and low acidity. Fresh mozzarella di bufala or fior di latte (cow’s milk mozzarella) is used for the cheese. The use of fresh basil leaves and a drizzle of extra virgin olive oil complete the pizza, adding an aromatic and flavorful finish.
Dough and Crust
The dough is a crucial component of Neapolitan pizza. It is prepared by mixing the ingredients and allowing the dough to rise for several hours, sometimes up to 24 hours, at room temperature. This long fermentation process develops the dough’s flavor and texture. The dough is then hand-stretched to form a thin, round base with a slightly thicker edge called the cornicione.
The crust of a Neapolitan pizza is soft and tender, with a slight chewiness. It is characterized by its leopard-like charring, known as “leoparding,” which occurs during the high-temperature baking process. This charring gives the crust a smoky flavor and a slight crunch.
Cooking Method
Neapolitan pizza is traditionally cooked in a wood-fired oven, which can reach temperatures of up to 900°F (485°C). The high heat cooks the pizza quickly, usually in 60 to 90 seconds. This rapid cooking time ensures that the crust remains soft and pliable, while the toppings are perfectly melted and cooked.
The wood-fired oven imparts a unique flavor to the pizza, as the burning wood adds a subtle smokiness. The intense heat also contributes to the leoparding on the crust and the caramelization of the cheese and tomato sauce.
Size and Presentation
Neapolitan pizzas are typically small, with a diameter of about 10 to 12 inches (25 to 30 cm). They are often served whole and eaten with a knife and fork, although some prefer to fold the pizza in half or quarters, a practice known as “pizza a libretto” (pizza like a book). The small size and thin crust make Neapolitan pizza a light and satisfying meal.
Varieties of Neapolitan Pizza
Pizza Margherita
The most iconic Neapolitan pizza is the Margherita. It features a simple topping of tomato sauce, fresh mozzarella, basil leaves, and olive oil. The Margherita is celebrated for its harmonious balance of flavors and its representation of the Italian flag’s colors: red (tomatoes), white (mozzarella), and green (basil).
Pizza Marinara
Another classic Neapolitan pizza is the Marinara. It is topped with tomato sauce, garlic, oregano, and olive oil. The absence of cheese distinguishes it from other pizzas and highlights the pure flavors of the tomatoes and garlic. The Marinara is considered one of the oldest forms of pizza and remains a popular choice among purists.
Pizza Bianca
Pizza Bianca, or “white pizza,” omits the tomato sauce and instead features a base of olive oil and garlic. It is often topped with a variety of cheeses, such as mozzarella, ricotta, and Parmesan. Fresh herbs, vegetables, and cured meats can also be added. Pizza Bianca offers a different flavor profile and texture compared to its tomato-based counterparts.
Specialty Neapolitan Pizzas
Many pizzerias offer unique variations of Neapolitan pizza, experimenting with different toppings and flavor combinations. These specialty pizzas may include ingredients such as prosciutto, arugula, mushrooms, truffle oil, and various types of cheeses. While these pizzas maintain the traditional dough and cooking methods, they showcase the creativity and culinary innovation of modern pizza makers.
The Art of Making Neapolitan Pizza
The Dough
Creating the perfect Neapolitan pizza dough requires skill and experience. The dough must be soft and elastic, allowing it to be stretched thin without tearing. The hydration level, or the ratio of water to flour, is carefully controlled to achieve the desired texture. The dough is typically kneaded by hand, and the use of a stand mixer is avoided to prevent overworking the dough.
The Stretching
The hand-stretching technique is a hallmark of Neapolitan pizza. The pizzaiolo (pizza maker) gently presses the dough with their fingertips, working from the center outwards, to create a thin base. The cornicione, or outer edge, is left slightly thicker to form a puffy, airy crust. This stretching process requires precision and a delicate touch, as the dough must be evenly stretched without creating thin spots or holes.
The Toppings
Neapolitan pizza toppings are applied sparingly to prevent the pizza from becoming soggy. The tomato sauce is spread thinly over the base, and the cheese and other toppings are added in moderation. This minimalist approach allows the flavors of the ingredients to shine through and ensures that the crust remains the star of the dish.
The Baking
The wood-fired oven is a critical component of Neapolitan pizza making. The oven must be preheated to a high temperature, and the fire is maintained with a steady supply of hardwood, such as oak or beech. The pizza is placed directly on the oven floor, where the intense heat cooks the dough and toppings rapidly. The pizza is rotated during baking to ensure even cooking and charring.
The Neapolitan Pizza Association (AVPN)
The Associazione Verace Pizza Napoletana (AVPN), or True Neapolitan Pizza Association, was established in 1984 to preserve and protect the authenticity of Neapolitan pizza. The AVPN sets strict guidelines for the preparation, ingredients, and cooking methods of Neapolitan pizza. Pizzerias that meet these standards can receive certification, signifying their adherence to traditional practices.
The AVPN’s rules include specifications for the type of flour, tomatoes, cheese, and olive oil used, as well as the size and thickness of the pizza. The association also dictates the cooking temperature and time, as well as the characteristics of the finished product. These guidelines help maintain the integrity of Neapolitan pizza and ensure that it is made according to time-honored traditions.
The Global Influence of Neapolitan Pizza
The Spread of Neapolitan Pizza
Neapolitan pizza has gained international acclaim and has spread to cities around the world. Its popularity is due in part to the simplicity and quality of its ingredients, as well as the unique flavor and texture that it offers. Many pizzerias outside of Italy have adopted the Neapolitan style, adhering to the traditional methods and ingredients to create authentic pizzas.
The AVPN has played a significant role in promoting Neapolitan pizza globally, offering training and certification to pizzerias that meet their standards. This has helped ensure that the quality and authenticity of Neapolitan pizza are preserved, even outside of Italy.
Neapolitan Pizza in the Modern Era
In recent years, Neapolitan pizza has experienced a resurgence in popularity, driven by a growing interest in artisanal and traditional foods. The emphasis on high-quality ingredients and craftsmanship aligns with the broader culinary trend towards authenticity and sustainability. Neapolitan pizza has become a symbol of Italian culinary heritage and a beloved dish among food enthusiasts.
In addition to traditional pizzerias, many contemporary restaurants and chefs have embraced Neapolitan pizza, incorporating innovative toppings and flavor combinations. This fusion of tradition and innovation has allowed Neapolitan pizza to remain relevant and appealing to a modern audience.
Conclusion
Neapolitan style pizza is a beloved and iconic dish that embodies the rich culinary traditions of Naples, Italy. Its simple ingredients, distinctive crust, and unique cooking methods make it a standout among other pizza styles. The commitment to authenticity and quality, as upheld by the AVPN, ensures that Neapolitan pizza remains true to its roots, even as it gains popularity around the world.
Whether enjoyed in a traditional pizzeria in Naples or a certified restaurant abroad, Neapolitan pizza offers a taste of history and craftsmanship. Its delicate balance of flavors and textures, combined with its rich cultural heritage, make it a timeless and universally cherished dish.
