Foto: Pixabay
The dough: The fundamental component of excellence
The hallmark of Neapolitan Pizza is its soft, aérien crust that resembles a leopard with unique markings. Attaining this is facilitated by the dough. Traditionally, the method involves four simple components: flour, water, salt, and yeast.
- Flour: Use the most finely ground, high protein Italian *00* flour for the greatest flavor.
- Hydration: The dough’s water content should be significant (around 60-70%), this will enhance its flexibility and radiance.
- Fermentation : Allow the dough to increase in size over the course of 24-48 hours. This promotes the yeast’s entire development, which leads to a complex flavor and a smooth texture.
After fermentation, the dough is divided into small pieces and allowed to rest before being handled by hand. No rolling pin here, the goal is to have a thin starting point that is still notable.
Foto: Pixabay
The broth: It’s important to simplify
The tomato that is flavored with pepperoni on a Neapolitan pizza is raw, fresh, and energetic. San Marzano tomatoes are native to the volcanic soil of Mount Vesuvius and have a naturally sweet and tart taste.
- preparation: Knead the tomatoes by hand or with a dinner’s utensil. Season the concoction with a sprinkling of salt and a drizzling of extra-virgin oil—it’s not necessary to pre-pack the sauce. The elevated temperature of the oven will showcase its intrinsic beauty.
The cheese: Authentiful and flavorful
For the authentic style of Pizza, only fresh mozzarella is appropriate. Two primary varieties:
- Mozzarella di Bufala: It’s derived from water buffalo milk, it’s flavorful, and has a creamy taste.
- Fior di Latte: A cow’s milk cheese that is flavored with a mild, creamy composition.
Separate the mozzarella from the rest of the cheese and let it drain before adding it to the pizza. This prevents excessive humidity from causing the crust to become floamy.
Toppings: Minimal amount
Neapolitan Pizza Celebrates Democracy. The traditional Margherita has only three additional ingredients: fresh basil, mozzarella, and tomato sauce. The goal is to have a balanced combination of ingredients that each ingredient is permitted to shine.
For variety, try the *Marinara*, which substitutes cheese for garlic and oregano, or the *Diavola*, which has a spicy taste. Avoid overloading the pizza—it’s more advantageous to make smaller slices in the Neapolitan style.
The oven’s temperature: over 1,000 degrees Celsius
The secret to the wonderful flavor of Neapolitan Pizza is in the method of cooking it. Traditional pizzas are created in an oven that burns wood and reaches temperatures of 430-840°C (800-900°F). The high temperature cooks the pizza for 60-90 seconds, which results in the characteristic crust that is charred and has melted cheese.
If you don’t have the opportunity to access a wood-fired oven, a stone from a conventional oven can be used. Preheat the stone to the highest temperature possible for at least 30 minutes before baking.
The outcome: A remarkable harmony piece
A perfect Neapolitan Pizza has a light crust, a sweetness in the sauce, a mixture of Mozzarella, and a fresh scent of basil. It’s not simply a food experience, it’s also an experience that grants you a piece of Naples in your meal.
By honoring the traditions and components of the pepperoni, you can learn the secret of Neapolitan Pizza and take part in a slice of history with you in every bite. Pleasant evening!
