RECIPE: The authentic taste of Neapolitan Pizza

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Neapolitan pizza, with its soft, pillowy dough, simple yet flavorful toppings, and a tradition steeped in centuries of history, is much more than just a dish—it’s a symbol of Italian craftsmanship. From its strict preparation guidelines to the use of fresh, high-quality ingredients, this pizza has become a beloved global icon while staying true to its roots in Naples. But what makes it so special, and why do people around the world seek this authentic taste of Italy?

When it comes to pizza, nothing quite captures the essence of Italian cuisine like the Neapolitan pizza. Born in the heart of Naples, this world-renowned dish stands out for its minimalism, focusing on the quality of each ingredient and the craftsmanship behind its preparation. But what makes this style of pizza so unique, and why has it become the gold standard for pizza lovers around the globe?

A Brief History: Pizza Napoletana through the ages

Neapolitan pizza has humble beginnings. Its origins date back to the 18th century when the poorer classes in Naples began adding tomatoes to their flatbread. Over time, it evolved into a staple, beloved by locals and eventually gaining global fame. In 1889, Queen Margherita of Savoy’s visit to Naples led to the creation of the famous “Margherita” pizza, made with tomatoes, mozzarella, and basil to represent the colors of the Italian flag.

What sets Neapolitan Pizza apart?

What makes Neapolitan pizza distinct from other pizza styles is its strict adherence to tradition. According to the Associazione Verace Pizza Napoletana (AVPN), true Neapolitan pizza must follow specific rules:

1. The Dough: The dough must be made with type 00 flour, water, salt, and yeast. It’s kneaded by hand and left to rise for hours, resulting in a soft, elastic texture.
2. The Toppings: Simplicity is key. The most common variants include the “Margherita” with tomatoes, mozzarella, basil, and olive oil, and the “Marinara,” which skips the cheese and focuses on tomatoes, garlic, oregano, and oil.
3. The Cooking: The pizza must be cooked in a wood-fired oven at temperatures of around 900°F (485°C) for no more than 90 seconds. This quick, intense heat gives the crust its signature light, airy, and slightly charred texture.

The Importance of fresh, Local ingredients

Neapolitan pizza is a celebration of high-quality, local ingredients. The San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius, are prized for their sweetness and low acidity. The mozzarella di bufala, made from the milk of water buffalo, adds a creamy richness that elevates the entire dish. These ingredients, paired with a drizzle of extra virgin olive oil and a few fresh basil leaves, create a harmonious balance of flavors that is both simple and sophisticated.

Why Neapolitan Pizza is loved worldwide

The global appeal of Neapolitan pizza lies in its authenticity. In a world of fast food and overloaded pizzas, Neapolitan pizza offers a return to the basics, where every bite is a reflection of craftsmanship, tradition, and passion. Its protected status under the European Union’s Traditional Specialty Guaranteed (TSG) ensures that wherever you eat it, a true Neapolitan pizza remains a consistent, high-quality experience.

Whether you’re enjoying a slice in the bustling streets of Naples or at a specialty pizzeria halfway across the globe, the magic of Neapolitan pizza comes from its ability to transport you to Italy with every bite. It’s a testament to the power of simplicity and the enduring legacy of Italian culinary tradition.

Neapolitan pizza

Recipe by Lukas Erlebach

Servings

1

servings

Prep time

1

hour 

Cooking time

15

minutes

Calories

259

kcal

Ingredients

• 500g (4 cups) of all-purpose flour (preferably 00 flour)

• 325ml (1⅓ cups) of water, lukewarm

• 10g (2 tsp) of salt

• 1g (¼ tsp) of fresh yeast or 0.5g (⅛ tsp) of dry yeast

• Topping

• 400g (1⅔ cups) of canned San Marzano tomatoes, crushed

• 200g (7 oz) of fresh mozzarella cheese, sliced or torn into small pieces

• Fresh basil leaves

• Extra virgin olive oil

• Salt to taste

Directions

• Activate the Yeast:
• In a large mixing bowl, dissolve the yeast in lukewarm water. Let it sit for a few minutes until the yeast is activated and bubbles form.
• Add the flour and salt to the bowl. Mix until the ingredients are combined and a dough forms.
• Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until smooth and elastic.
• Divide the dough into four equal parts. Shape each part into a ball and place them on a floured surface. Cover with a damp cloth and let them rise at room temperature for about 8 hours, or until doubled in size.
• Prepare the Topping:
  
• In a bowl, crush the canned tomatoes by hand or with a spoon. Add a pinch of salt to taste. Slice or tear the mozzarella cheese into small pieces.
  
• Shape the Dough:
  
• Preheat your oven to the highest temperature possible (typically 250-300°C or 482-572°F). If you have a pizza stone, place it in the oven to heat up.
• On a floured surface, take one dough ball and gently press it down with your fingers to form a disc. Gradually stretch the dough outwards, rotating it as you go, until you achieve a thin, round base with a slightly thicker edge.
• Assemble the Pizza:
  
• Place the stretched dough on a pizza peel or an inverted baking sheet sprinkled with flour or semolina.
• Spread a thin layer of crushed tomatoes over the base, leaving the edges clear for the crust.
• Evenly distribute the mozzarella pieces over the tomato sauce.
• Add a few fresh basil leaves on top.
• Drizzle a small amount of extra virgin olive oil over the pizza.
  
• Bake the Pizza:
• Slide the pizza onto the preheated pizza stone or baking sheet in the oven.
• Bake for 7-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
• Serve:
• Remove the pizza from the oven and garnish with a few more fresh basil leaves.
• Slice and serve hot.

Notes

• Optionally you can add any toppings, like mushrooms, chicken or corn.