Italian – Neapolitan Pizza

Neapolitan Pizza (or Pizza Napoletana) is a traditional Italian pizza that originated in the city of Naples, located in the Campania region of Italy. It is one of the most iconic and recognized styles of pizza worldwide, known for its simple yet high-quality ingredients and a perfect balance of flavors. Neapolitan pizza is also protected by the Traditional Specialty Guaranteed (TSG) certification, which ensures it is made according to strict standards.

Key Features of Neapolitan Pizza:

Crust:
- Thin, Soft, and Slightly Puffy: Neapolitan pizza features a thin, soft, and chewy crust with a slightly puffy and charred edge (known as the “cornicione”). The dough is typically made with flour, water, salt, and yeast, and it must be hand-stretched to achieve the right texture and consistency.
- The dough is traditionally fermented for 8 to 24 hours, which helps develop its flavors and texture.
Sauce:
- The pizza sauce is made from San Marzano tomatoes, a specific type of tomato grown in the volcanic soil of southern Italy. These tomatoes are known for their rich, sweet flavor and low acidity.
- The sauce is usually uncooked, spread in a thin layer on the pizza dough, which is then cooked in a very hot oven.
Cheese:
- Mozzarella di Bufala (buffalo mozzarella) is the traditional cheese used for Neapolitan pizza. It is creamy, soft, and has a rich, tangy flavor. Fior di latte (cow’s milk mozzarella) can also be used in some variations.
- The cheese is typically sliced or torn into pieces and spread over the pizza, allowing it to melt evenly.
Toppings:
- Minimalist Approach: Neapolitan pizza is known for its simplicity, with only a few fresh and high-quality ingredients used.
- Traditional Toppings:
  - Margherita: The classic and most famous variation, topped with tomato sauce, mozzarella cheese, fresh basil leaves, and a drizzle of extra virgin olive oil.
  - Marinara: A simpler option with tomato sauce, garlic, oregano, and a drizzle of olive oil, but no cheese.
  - Other Toppings: Depending on the variation, Neapolitan pizzas may also include anchovies, fresh basil, parmesan cheese, and extra virgin olive oil.
Cooking Method:
- Neapolitan pizza is traditionally cooked in a wood-fired oven at a very high temperature (around 800°F or 430°C). This allows the pizza to cook quickly, typically in about 90 seconds, resulting in a pizza with a charred and crispy crust while maintaining a soft and chewy interior.
- The high heat also causes the cheese to melt beautifully and the tomatoes to release their flavor.
Size and Shape:
- Neapolitan pizzas are typically small and round, with a diameter of about 10 to 12 inches (25 to 30 cm). The crust is thin, but the outer edges should have a slightly puffy texture due to the way the dough is stretched and baked.

Types of Neapolitan Pizza:

Pizza Margherita:
- The most famous type of Neapolitan pizza, created in honor of Queen Margherita of Savoy in 1889. It features tomato sauce, mozzarella, and fresh basil to represent the colors of the Italian flag (red, white, and green).
Pizza Marinara:
- A simple, traditional pizza topped with tomato sauce, garlic, oregano, and extra virgin olive oil, without any cheese.
Pizza Margherita Extra:
- A variation of the Margherita pizza that uses buffalo mozzarella (instead of fior di latte) and is often topped with fresh basil and extra virgin olive oil.
Pizza Quattro Stagioni:
- This pizza is divided into four sections, each representing a different season, with toppings such as artichokes, mushrooms, ham, and olives.
Pizza Diavola:
- A spicy variation topped with salami, tomato sauce, and mozzarella, often with a sprinkle of chili flakes.

Cultural Significance:

Naples is the birthplace of pizza, and Neapolitan pizza is considered the authentic, original form of pizza. It plays a significant role in Italy’s culinary heritage and is beloved worldwide.
In 2017, Neapolitan pizza was protected by UNESCO as an intangible cultural heritage, recognizing its historical importance and traditional methods of preparation.
Pizza makers (pizzaioli) in Naples often undergo rigorous training to master the art of pizza making, from dough preparation to baking techniques.

Serving and Enjoying Neapolitan Pizza:

Neapolitan pizza is traditionally eaten with a fork and knife in Italy, although some people prefer to eat it with their hands.
The pizza is often served with a glass of local wine or a cold beer.
Fresh basil or extra virgin olive oil is sometimes added after baking for extra flavor.

Neapolitan Pizza Recipe Overview:

Ingredients:
- Dough: 2 ½ cups 00 flour, 1 tsp salt, ¾ tsp active dry yeast, 1 cup lukewarm water, 1 tbsp olive oil.
- Sauce: 1 can of San Marzano tomatoes, 1 tsp olive oil, pinch of salt.
- Toppings: Mozzarella di Bufala (or fior di latte), fresh basil, extra virgin olive oil.
Instructions:
1. Make the Dough: Combine the flour, salt, and yeast in a bowl. Add the lukewarm water and mix until a dough forms. Knead for about 10 minutes, then cover and let it rise for 2-3 hours.
2. Prepare the Sauce: Crush the San Marzano tomatoes and mix with olive oil and salt to taste.
3. Shape the Pizza: Once the dough has risen, divide it into portions and hand-stretch each into a round shape.
4. Top and Bake: Spread the tomato sauce over the dough, add mozzarella and fresh basil, and drizzle with olive oil. Bake in a preheated wood-fired oven at 800°F (430°C) for 90 seconds or in a conventional oven at the highest setting (about 500°F or 260°C) for 7-10 minutes.
5. Serve: Garnish with more fresh basil and a drizzle of extra virgin olive oil. Serve immediately.