What is Neapolitan Pizza

The authentic Italian pizza that’s made all over the world and is on millions of pizza menus. But what is Neapolitan pizza, and how does it differ from other types? Neapolitan pizza is more than just a dish; it’s a culinary experience that transports you to the bustling streets of Naples, the birthplace of this delicious pizza.

It’s easy to opt for your usual cheese pizza, mushroom pizza, or Caprese pizza, but what of that mysterious Neapolitan pizza – what is that?

What is Neapolitan pizza?

An authentic Neapolitan pizza is a type of pizza that originated in Naples, Italy. It’s a flat style of pizza made with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil.

No fancy toppings are allowed! Neapolitan pizza is made with flour milled to ’00’ standards, which creates a chewy yet airy, Neapolitan-style pizza crust.

The tomatoes used must be either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius.

Similarly, only specific products can be used to claim the pizza‘s protected status. The mozzarella cheese used differs from other mozzarella cheese types.

It’s made from the milk of water buffalo, ‘mozzarella di bufala,’ and has a softer, creamier texture than cow’s milk mozzarella cheese.

The classic Neapolitan-style pizza is the Margherita (there’s also pizza marinara, marinara pizza is a very simple pizza to make), which is typically topped with tomato sauce, fresh mozzarella cheese, fresh basil, and extra virgin olive oil.

Parmesan cheese and many other ingredients are also a popular addition. Meat is not common in Neapolitan pizza, with cheese being the show’s star.

History of Neapolitan Pizza

Neapolitan pizza has a rich history that dates back to the 16th century; it originated in Naples, Italy, where it was initially a poor man’s food.

The first pizzas were simple flatbreads that were topped with tomatoes, garlic, and olive oil. Over time, the dish evolved, and new toppings were added to create today’s pizza.

In the 18th century, the pizza began to gain popularity outside of Naples. Visitors to the city were amazed by the delicious dish and brought the recipe back to their home countries.

By the 19th century, pizza had become a staple food in Italy, and pizzerias began opening up nationwide.

One of the most famous stories about the history of Neapolitan pizza is that of pizza Margherita. In 1889, Queen Margherita of Savoy visited Naples, and a local pizzaiolo named Raffaele Esposito was asked to create a pizza in her honor.

Esposito made a pizza that was topped with tomatoes, mozzarella cheese, and basil. The pizza‘s toppings were chosen to represent the colors of the Italian flag – red, white, and green. Queen Margherita loved the pizza, and it soon became known as pizza Margherita.

Today, Neapolitan pizza is enjoyed all over the world. In 2017, the art of Neapolitan pizza-making was added to UNESCO’s list of Intangible Cultural Heritage.

Ingredients and Preparation

Neapolitan pizza is known for its simple and fresh ingredients. The basic dough is made with only four ingredients: flour, water, sea salt, and natural yeast.

The flour used must be a high-protein, finely ground type 00 flour. The water should be fresh and at room temperature. The sea salt should be unrefined and added in small amounts to enhance the flavor of the dough.

The dough is mixed by hand or with a low-speed mixer and then allowed to rest for several hours. After resting, the dough is divided into small balls and allowed to rise for an additional few hours. The dough balls are then hand-stretched into thin disks, leaving a thicker crust around the edge.

Raw tomatoes and a drizzle of olive oil are used as the Neapolitan pizza sauce. Fresh mozzarella cheese is used, along with fresh basil leaves. One of its defining characteristics is that there is often more sauce than cheese.

The pizza is cooked in a wood-fired pizza oven at a high temperature of around 900 degrees Fahrenheit. The pizza is placed directly on the oven floor, which gives it a crispy thin crust and a slightly charred flavor.

The pizza is cooked for only about 60-90 seconds, so keeping a close eye on it is important to prevent burning.

It’s a simple yet delicious dish that relies on high-quality ingredients and careful preparation to create a perfect balance of flavors.

If you’re looking for a pizza oven to cook an authentic Pizza Napoletana, then this Ooni pizza oven is the only one to be endorsed by the Associazione Verace Pizza Napoletana (AVPN), which makes amazing pizzas.

Neapolitan Pizza vs. Other Pizza Styles

So how does the Neapolitan style pizza compare with other styles?

New York Style Pizzas

New York-style pizza is a pizza style that originated in New York City. It is characterized by its large, thin, and foldable slices. The New York pizza is made with high-gluten flour and cooked in a high-temperature deck oven.

It’s typically topped with tomato sauce and mozzarella cheese and can be customized with a variety of toppings.

Chicago Style Pizza

Chicago-style pizza is a pizza style that originated in Chicago, Illinois. It is a deep-dish pizza made with a thick crust and typically topped with tomato sauce, cheese, and a variety of toppings.

The pizza is baked in a deep, round pan, resulting in a thick, hearty pizza that is meant to be eaten with a knife and fork.

Sicilian Style Pizza

Sicilian-style pizza is a pizza style that originated in Sicily, Italy. It is a thick and rectangular pizza typically topped with tomato sauce, cheese, and various toppings. The pizza is baked in a rectangular pan, resulting in a thick and crispy crust.

Order with confidence

Now you know exactly how a Neapolitan pizza differs from the rest. Next time you’re cooking pizza or eating out at a pizza restaurant, you’ll be able to order knowing exactly what you’re getting and how it’s supposed to be made.

And don’t forget; you can make an authentic Neapolitan pizza at home in this pizza oven.