Neapolitan pizza is one of the most famous and beloved styles of pizza globally. Originating from Naples, Italy, this pizza is celebrated for its simplicity, authenticity, and distinct flavor. Central to its appeal is the unique Neapolitan pizza crust, which sets it apart from other types of pizza. The crust’s characteristics, preparation, and cooking methods all contribute to the pizza’s overall quality and taste. In this article, we will explore the Neapolitan pizza crust in detail, discussing its history, ingredients, preparation techniques, and why it holds such a revered place in the world of pizza.
The History of Neapolitan Pizza
Understanding the Neapolitan pizza crust begins with understanding the pizza’s origins. Neapolitan pizza dates back to the 18th century in Naples, Italy, where it was initially created as a simple and affordable meal for the working class. The pizza featured basic ingredients—dough, tomatoes, cheese, and olive oil—making it accessible to many people.
The first official recognition of Neapolitan pizza came in the 19th century, with the creation of the Margherita pizza, named in honor of Queen Margherita of Savoy. This pizza, topped with tomatoes, mozzarella, and basil, became emblematic of the colors of the Italian flag and solidified Neapolitan pizza’s place in culinary history.
Today, Neapolitan pizza is protected by the Associazione Verace Pizza Napoletana (AVPN), which sets strict guidelines to ensure the authenticity of the pizza, including the specific characteristics of the crust.
See Also: What is Neapolitan Style Pizza?
Characteristics of Neapolitan Pizza Crust
The Neapolitan pizza crust is defined by several distinct characteristics that make it unique from other pizza styles. These characteristics are essential to achieving the traditional texture and flavor associated with authentic Neapolitan pizza.
1. Soft and Chewy Texture
One of the most defining features of the Neapolitan pizza crust is its soft and chewy texture. Unlike thin, crispy crusts or thick, bread-like bases, the Neapolitan crust strikes a balance between lightness and chewiness. The dough is soft to the touch, with a slight elasticity that allows it to be easily folded, a hallmark of traditional Neapolitan pizza.
2. Leopard-Patterned Char
The Neapolitan pizza crust is known for its distinctive leopard-patterned char, a result of the high-temperature baking process. These small, dark spots on the crust are a sign of a well-cooked Neapolitan pizza and contribute to its characteristic flavor. The charred spots add a slight smokiness and depth to the crust without making it overly burnt.
3. Thin Center with Puffy Edges
A traditional Neapolitan pizza crust has a very thin center, often just a few millimeters thick, which allows the toppings to shine without being overwhelmed by dough. The edges, known as the cornicione, are puffy and airy, providing a contrast to the thin center. This balance between the thin center and thick edges is a key feature of the Neapolitan crust.
4. Light and Digestible
The Neapolitan pizza crust is known for being light and easily digestible, thanks to the long fermentation process of the dough. This extended fermentation allows the yeast to break down the starches and sugars in the flour, resulting in a dough that is less dense and more easily digestible. The lightness of the crust ensures that even after eating several slices, diners don’t feel overly full.
Ingredients for Neapolitan Pizza Crust
Creating an authentic Neapolitan pizza crust requires a few simple, high-quality ingredients. The ingredients are minimal, but their quality and proportions are crucial to achieving the desired texture and flavor.
1. Flour
The primary ingredient in Neapolitan pizza dough is flour, specifically Italian “00” flour. This finely milled flour has a low protein content, which is ideal for creating a soft and pliable dough. “00” flour is preferred for its ability to produce a light, airy crust with the perfect balance of chewiness and elasticity.
2. Water
Water is another essential ingredient in Neapolitan pizza dough. The water should be cool or at room temperature to ensure proper hydration of the flour and to aid in the fermentation process. The water-to-flour ratio is typically around 60-65%, meaning that for every 100 grams of flour, 60-65 grams of water is used. This hydration level contributes to the dough’s softness and elasticity.
3. Salt
Salt is added to the dough to enhance its flavor and to control the fermentation process. The salt not only adds taste but also helps to strengthen the gluten structure in the dough, contributing to the crust’s chewy texture. The amount of salt used is usually around 2-3% of the flour’s weight.
4. Yeast
Yeast is the leavening agent used in Neapolitan pizza dough. Traditionally, fresh yeast is used, but dry yeast can also be substituted. The yeast is responsible for fermenting the dough, producing carbon dioxide gas that causes the dough to rise and develop its characteristic airy texture. The fermentation process is slow, typically lasting 24-48 hours, which allows for the development of flavor and digestibility.
Preparation of Neapolitan Pizza Dough
The preparation of Neapolitan pizza dough is a careful and time-intensive process. The steps involved in making the dough are crucial to achieving the desired texture and flavor.
1. Mixing the Dough
The dough is mixed by combining the flour, water, salt, and yeast. The ingredients are typically mixed by hand or using a low-speed mixer to avoid overworking the dough. The goal is to create a smooth, cohesive dough that is slightly sticky to the touch.
2. Kneading
After mixing, the dough is kneaded until it becomes elastic and smooth. Kneading helps to develop the gluten in the flour, which gives the dough its structure and chewiness. The dough should be kneaded for about 10-15 minutes, either by hand or in a mixer.
3. First Fermentation
Once the dough is kneaded, it is allowed to ferment for the first time. The dough is placed in a large, covered container and left to rise at room temperature for 2-4 hours. During this time, the yeast will begin to ferment the dough, causing it to rise and develop flavor.
4. Dividing and Shaping
After the first fermentation, the dough is divided into individual portions, typically weighing between 200-250 grams each. These portions are then shaped into smooth, round balls, which will be used to form the pizza crusts.
5. Second Fermentation
The dough balls are then placed in a covered container or proofing box and allowed to ferment for a second time. This second fermentation lasts anywhere from 18-24 hours, allowing the dough to fully develop its flavor and texture. The long fermentation time is key to achieving the light, airy texture of the Neapolitan pizza crust.
6. Shaping the Pizza
When the dough is ready, it is gently stretched by hand to form the pizza crust. The dough is not rolled out with a rolling pin, as this would compress the air bubbles formed during fermentation. Instead, the dough is carefully stretched and shaped, leaving the edges slightly thicker to form the puffy cornicione.
Cooking the Neapolitan Pizza Crust
The cooking process is just as important as the dough preparation in achieving an authentic Neapolitan pizza crust. The crust is traditionally cooked in a wood-fired oven, which provides the high temperatures necessary for the perfect bake.
1. Wood-Fired Oven
A wood-fired oven is the traditional choice for cooking Neapolitan pizza. These ovens can reach temperatures of 800-900°F (425-485°C), allowing the pizza to cook quickly—typically in just 60-90 seconds. The intense heat of the wood-fired oven gives the crust its characteristic leopard-patterned char and ensures that it is cooked evenly while remaining soft and chewy.
2. Cooking Time
The quick cooking time is essential for preserving the texture of the Neapolitan pizza crust. The high heat causes the dough to puff up rapidly, creating the airy cornicione while keeping the center of the pizza thin and soft. The short cooking time also helps to prevent the toppings from drying out or burning.
3. Alternative Cooking Methods
While a wood-fired oven is ideal, not everyone has access to one. However, it is possible to achieve a similar result using a home oven with a pizza stone or steel. Preheating the stone or steel to the highest possible temperature (usually around 500-550°F or 260-290°C) can help replicate the high heat of a wood-fired oven. The pizza should be cooked on the stone or steel for 4-7 minutes, depending on the oven’s temperature.
The Importance of Authenticity
Authenticity is a core principle of Neapolitan pizza, especially when it comes to the crust. The Associazione Verace Pizza Napoletana (AVPN) was established to protect and promote the traditional methods of making Neapolitan pizza. The AVPN has set strict guidelines for the preparation, ingredients, and cooking methods of Neapolitan pizza to ensure that the pizza retains its original character.
These guidelines include:
Using “00” flour: As mentioned earlier, the use of Italian “00” flour is crucial for achieving the desired texture.
Long fermentation: The extended fermentation process is mandatory to develop the dough’s flavor and lightness.
Wood-fired oven: The use of a wood-fired oven is preferred to achieve the high temperatures necessary for an authentic crust.
Hand stretching: The dough must be hand-stretched to maintain its airy texture and thin center.
Conclusion
The Neapolitan pizza crust is more than just a base for toppings; it is an integral part of what makes Neapolitan pizza unique and beloved worldwide. Its soft and chewy texture, thin center, puffy edges, and distinctive leopard-patterned char are all results of careful ingredient selection, preparation, and cooking techniques that have been perfected over centuries.
By adhering to traditional methods and respecting the guidelines set forth by the Associazione Verace Pizza Napoletana, pizza makers can ensure that they are creating an authentic Neapolitan pizza crust that honors its rich history and satisfies the palate of pizza lovers everywhere. Whether enjoyed in a bustling pizzeria in Naples or recreated at home with care and attention, the Neapolitan pizza crust remains a symbol of culinary craftsmanship and cultural heritage.