Neapolitan pizza

Pizza! It’s a universal language that we all speak and understand, and one of the most beloved and iconic styles of pizza is the classic Neapolitan pizza from Naples. The Neapolitan Pizza, also known as the “cartwheel” pizza, features a round, flat shape with a soft, puffy crust that is slightly charred from being cooked at high temperatures (around 450/500°C – 842/932°F). This pizza style has been around for centuries, and it’s still going strong today. Neapolitan pizza truly is a culinary masterpiece with its simple yet flavorful toppings and perfectly cooked crust.

The origin of the Neapolitan pizza

Neapolitan pizza originated in Naples, Italy in the 18th century. What sets Neapolitan pizza apart from other styles is its strict adherence to specific rules and ingredients, passed down through generations of pizzaiolos. The Associazione Verace Pizza Napoletana (AVPN), an organization located in Naples, was founded in 1984 to protect and promote true Neapolitan pizza and its traditions. 

This style of pizza is so revered that it was granted Traditional Specialty Guaranteed (TSG) status by the European Union in 2009. Moreover, the art of Neapolitan ‘Pizzaiuolo’ was inscribed on the UNESCO list of Intangible Cultural Heritage of Humanity in 2017, highlighting its global cultural significance and the traditional craft involved in its creation.

Neapolitan pizza is traditionally baked in a wood-fired brick oven, reaching temperatures between 430°C and 485°C (800°F to 900°F), which cooks the pizza in just 60 to 90 seconds, creating its signature charred crust. Today, this tradition continues, especially in pizzerias adhering to authentic Neapolitan standards. However, some modern establishments might use high-temperature gas or electric ovens to replicate the style, although purists believe the unique flavor from wood smoke is essential for true Neapolitan pizza.

How to make a true Neapolitan Pizza

To make a true Neapolitan pizza, the dough must be made using only four basic ingredients: flour, water, salt, and yeast. The flour used is wheat flour that is very finely milled, also known as ‘’00’’ or doppio zero, which produces a light and airy crust that is easy to digest. 

Neapolitan pizza is often made using the direct method. The direct method is a simple and efficient technique often used to make Neapolitan pizza. In this approach, all ingredients are combined and kneaded together to form the dough. Once kneaded, the dough is then allowed to ferment at room temperature for a few hours. This resting period is crucial as it enables the yeast to activate and the gluten to develop, which are essential for achieving the characteristic airy and elastic texture of the pizza crust. This method is popular for its straightforwardness and the quality of the crust it produces.

The most famous Neapolitan pizza is the Margherita, topped with authentic San Marzano tomatoes, fresh mozzarella cheese from buffalo milk, and fresh basil. The pizza is drizzled with olive oil, and it depends on the pizzaiolo if it is used before or after baking. All of these high-quality ingredients are what make the pizza taste so delicious and unique.

In Naples, the hot climate has influenced the way Neapolitan pizza dough is made. To prevent over-fermentation, less yeast is used, and more salt is added to control fermentation. Additionally, less water is used when kneading the dough to account for the hot weather. After 8 hours of fermentation, the pizza is baked in a wood-fired oven at a very high temperature, which creates a soft and slightly crispy crust in just one minute. The intense heat not only creates the signature texture but also helps to lock in and enhance the flavors of the toppings.

Which tools do you need?

To craft an authentic Neapolitan pizza, having the right tools is essential to facilitate the process but also ensure that the pizza embodies the traditional qualities that make Neapolitan pizza unique. Here’s a list of the essential tools you’ll need:

• Mixing bowl
• Kitchen scale
• Spoon/spatula
• Brush
• Cling film/damp towel
• Baking tray/dough crate
• Pizza peel
• Wood-fired oven (optional for authenticity)

Now that you’ve been introduced to the rich history and unique characteristics of Neapolitan-style pizza, it’s time to dive deeper and learn how to create this culinary masterpiece yourself. Whether you’re a pizza enthusiast or an aspiring chef, this article will equip you with the knowledge and skills needed to bring a taste of Naples into your home. So, let’s get started on this delicious journey together and unlock the secrets to making your own Neapolitan pizza step by step. Click here if you want make pizza dough.

By Safia Abali