What Is Neapolitan Pizza? Your Ultimate Guide to Authentic Pizza

Neapolitan pizza, a culinary treasure recognized by UNESCO, is a style celebrated for its simplicity and quality ingredients. At WHAT.EDU.VN, we delve into what makes this pizza distinct, offering insights into its preparation and characteristics. Discover the essence of Neapolitan pizza and explore the nuances that differentiate it from other pizza variations. Uncover the secrets behind the perfect crust, sauce, and toppings. Let’s explore the world of authentic Italian cuisine, Neapolitan pizza dough, and the art of Neapolitan pizzaiuolo.

Table of Contents

What Is Neapolitan Pizza?
The History of Neapolitan Pizza
What Makes Neapolitan Pizza Authentic?

3.1. Dough Ingredients and Preparation

3.2. Toppings

3.3. Oven and Cooking Process
Neapolitan Pizza vs. Other Pizza Styles

4.1. Neapolitan vs. New York-Style Pizza

4.2. Neapolitan vs. Chicago Deep-Dish Pizza

4.3. Neapolitan vs. Roman Pizza
The Art of Making Neapolitan Pizza: A Step-by-Step Guide

5.1. Preparing the Dough

5.2. Preparing the Toppings

5.3. Cooking the Pizza
Variations of Neapolitan Pizza

6.1. Pizza Margherita

6.2. Pizza Marinara

6.3. Pizza DOC
Health Benefits of Neapolitan Pizza
Where to Find Authentic Neapolitan Pizza
The Neapolitan Pizza-Making Community
Frequently Asked Questions (FAQs) About Neapolitan Pizza

10.1. What are the key characteristics of authentic Neapolitan pizza?

10.2. What type of flour is used for Neapolitan pizza dough?

10.3. What are the required ingredients for authentic Neapolitan pizza?

10.4. What makes Neapolitan pizza dough special?

10.5. How hot should a pizza oven be for Neapolitan pizza?

10.6. How is Neapolitan pizza different from other types of pizza?

10.7. What is the best way to store Neapolitan pizza dough?

10.8. Can I make Neapolitan pizza at home?

10.9. What are some common mistakes to avoid when making Neapolitan pizza?

10.10. How has Neapolitan pizza influenced global pizza culture?
Neo-Neapolitan Pizza: A Modern Twist
Conclusion

1. What Is Neapolitan Pizza?

Neapolitan pizza, or pizza napoletana, is a pizza style that originated in Naples, Italy. Known for its simple, high-quality ingredients and specific preparation methods, it’s a culinary tradition protected by the Associazione Verace Pizza Napoletana (AVPN). Authentic Neapolitan pizza features a thin, soft crust with a slightly charred edge, San Marzano tomatoes, fresh mozzarella cheese (either mozzarella di bufala campana or fior di latte), fresh basil, and extra-virgin olive oil. The pizza is cooked quickly in a wood-fired oven at extremely high temperatures, resulting in a unique texture and flavor.

2. The History of Neapolitan Pizza

The history of Neapolitan pizza dates back to the 18th century in Naples, Italy. Originally, pizza was a simple, inexpensive food consumed by the working class. Early pizzas were often topped with basic ingredients like garlic, lard, and salt. The introduction of tomatoes from the New World in the 17th century gradually led to the development of tomato-based pizza variations.

It was not until the late 19th century that pizza gained widespread recognition, particularly with the creation of Pizza Margherita. Legend has it that in 1889, Queen Margherita of Savoy visited Naples and was served a pizza adorned with tomatoes, mozzarella, and basil, representing the colors of the Italian flag. This pizza became known as Pizza Margherita, and it helped elevate pizza’s status from a street food to a dish enjoyed by all social classes.

The tradition of Neapolitan pizza-making has been passed down through generations, with families and communities preserving the techniques and recipes. In 2017, UNESCO recognized the art of Neapolitan “Pizzaiuolo” (pizza maker) as an Intangible Cultural Heritage of Humanity, further solidifying its importance in Italian culture.

3. What Makes Neapolitan Pizza Authentic?

Authenticity in Neapolitan pizza is defined by strict guidelines established by the AVPN. These guidelines cover every aspect of the pizza-making process, from the ingredients used to the cooking method. Here’s a breakdown:

3.1. Dough Ingredients and Preparation

The dough for authentic Neapolitan pizza consists of only four ingredients:

Wheat flour: Specifically, type “0” or “00” flour, known for its fine texture and ability to create a soft, elastic dough.
Water: Clean, potable water.
Salt: Sea salt is traditionally used.
Yeast: Fresh brewer’s yeast.

The dough is prepared using a specific kneading process, either by hand or with a low-speed mixer. It must be allowed to rise for a specific period, usually at least 8 hours, and often longer. The fermentation process is crucial for developing the dough’s flavor and texture.

3.2. Toppings

The toppings are just as important as the dough in defining authentic Neapolitan pizza:

Tomatoes: San Marzano tomatoes, grown in the volcanic plains south of Mount Vesuvius, are the preferred choice. These tomatoes are known for their sweet, slightly acidic flavor and meaty texture. They can be used as a crushed tomato sauce or as whole peeled tomatoes.
Cheese: Fresh mozzarella cheese is a must. Two types are commonly used:
- Mozzarella di Bufala Campana: Made from the milk of water buffalo.
- Fior di Latte: Made from cow’s milk.
Olive Oil: Extra-virgin olive oil is drizzled over the pizza before or after cooking.
Basil: Fresh basil leaves are added after the pizza comes out of the oven.

No other toppings are allowed on the classic Margherita and Marinara pizzas.

3.3. Oven and Cooking Process

The cooking process is a defining characteristic of Neapolitan pizza:

Oven: A wood-fired oven is essential. The oven must be heated to around 800°F (430°C) to 900°F (480°C).
Cooking Time: The pizza is cooked for only 60 to 90 seconds. The high heat cooks the pizza quickly, giving it a slightly charred crust while keeping the inside soft and moist.
Pizzaiolo Technique: The pizzaiolo (pizza maker) uses a long-handled peel to insert and rotate the pizza in the oven, ensuring even cooking.

4. Neapolitan Pizza vs. Other Pizza Styles

Neapolitan pizza stands out from other pizza styles due to its simplicity, specific ingredients, and unique cooking method. Here’s how it compares to some popular styles:

4.1. Neapolitan vs. New York-Style Pizza

Crust: Neapolitan pizza has a thin, soft, and pliable crust with a slightly charred edge. New York-style pizza has a thin but crisp crust that can be folded in half.
Ingredients: Neapolitan pizza uses San Marzano tomatoes, fresh mozzarella, and fresh basil. New York-style pizza typically uses a cooked tomato sauce, shredded mozzarella, and dried oregano.
Oven: Neapolitan pizza is cooked in a wood-fired oven at very high temperatures. New York-style pizza is typically cooked in a deck oven at lower temperatures.
Texture: Neapolitan pizza is soft and moist, while New York-style pizza is crispy and foldable.

4.2. Neapolitan vs. Chicago Deep-Dish Pizza

Crust: Neapolitan pizza has a thin crust. Chicago deep-dish pizza has a thick, buttery crust that forms a deep bowl.
Ingredients: Neapolitan pizza uses simple, fresh ingredients. Chicago deep-dish pizza is loaded with cheese, meat, and vegetables.
Oven: Neapolitan pizza is cooked in a wood-fired oven. Chicago deep-dish pizza is baked in a conventional oven for a longer time.
Texture: Neapolitan pizza is light and airy, while Chicago deep-dish pizza is dense and heavy.

4.3. Neapolitan vs. Roman Pizza

Crust: Neapolitan pizza features a soft, thin crust with air pockets. Roman pizza, particularly pizza Romana or scrocchiarella, is known for its thin, crispy crust that snaps when you bite into it.
Hydration: Neapolitan dough generally has a higher hydration level (around 60-70%), which contributes to its softer texture. Roman dough typically has a lower hydration, leading to a drier, crisper crust.
Baking: Neapolitan pizza is baked at very high temperatures (800-900°F) for a short time (60-90 seconds) in a wood-fired oven. Roman pizza is baked at a slightly lower temperature for a longer duration, allowing the crust to become very crisp.
Texture: Neapolitan pizza has a soft, chewy texture with a slightly charred cornicione (raised edge). Roman pizza has a uniformly crisp texture throughout, without a significant rise in the edge.

5. The Art of Making Neapolitan Pizza: A Step-by-Step Guide

Making authentic Neapolitan pizza requires precision and attention to detail. Here’s a step-by-step guide:

5.1. Preparing the Dough

Combine Ingredients: In a large bowl, dissolve the yeast in a small amount of water. Add the flour and salt, and gradually add the remaining water while mixing.
Knead the Dough: Knead the dough for about 10-15 minutes until it becomes smooth and elastic. You can do this by hand or with a low-speed mixer.
First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise for at least 8 hours, or preferably 12-24 hours, at room temperature.
Divide and Shape: After the first rise, divide the dough into individual portions (about 250-280 grams each). Gently shape each portion into a ball and place them in a covered container.
Second Rise: Let the dough balls rise for another 2-4 hours at room temperature.

5.2. Preparing the Toppings

Tomato Sauce: Crush San Marzano tomatoes by hand or use a food mill. Season with a pinch of salt.
Cheese: Slice fresh mozzarella into thin pieces.
Basil: Wash and dry fresh basil leaves.

5.3. Cooking the Pizza

Preheat Oven: Preheat your wood-fired oven to 800-900°F (430-480°C).
Stretch the Dough: Gently stretch the dough ball into a thin, round shape using your hands. Avoid using a rolling pin, as it can compress the dough.
Add Toppings: Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Add the mozzarella slices.
Bake the Pizza: Transfer the pizza to a lightly floured pizza peel and slide it into the hot oven.
Cook and Rotate: Cook the pizza for 60-90 seconds, rotating it occasionally to ensure even cooking. The crust should be slightly charred, and the cheese should be melted and bubbly.
Finish: Remove the pizza from the oven, drizzle with extra-virgin olive oil, and add fresh basil leaves. Serve immediately.

6. Variations of Neapolitan Pizza

While the AVPN guidelines are strict, there are a few recognized variations of Neapolitan pizza:

6.1. Pizza Margherita

This is the classic Neapolitan pizza, topped with San Marzano tomatoes, mozzarella (preferably mozzarella di bufala campana), fresh basil, and extra-virgin olive oil. It represents the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil).

6.2. Pizza Marinara

Pizza Marinara is another traditional Neapolitan pizza, topped with San Marzano tomatoes, garlic, oregano, and extra-virgin olive oil. It does not include cheese, making it a simple yet flavorful option.

6.3. Pizza DOC

Pizza DOC (Denominazione di Origine Controllata) is a variation that uses certified ingredients from the Campania region of Italy. This includes San Marzano tomatoes, mozzarella di bufala campana, and extra-virgin olive oil from specific areas.

7. Health Benefits of Neapolitan Pizza

Compared to many other types of pizza, Neapolitan pizza can be a healthier option due to its simple, high-quality ingredients and minimal processing:

Fresh Ingredients: The use of fresh, whole ingredients like tomatoes, mozzarella, and basil provides essential vitamins, minerals, and antioxidants.
Lower in Fat: Neapolitan pizza typically contains less fat than other types of pizza, as it uses less cheese and no processed meats.
Easier to Digest: The long fermentation process of the dough can make it easier to digest, as it breaks down complex carbohydrates.
Fewer Additives: Authentic Neapolitan pizza does not contain artificial additives, preservatives, or excessive amounts of salt and sugar.

8. Where to Find Authentic Neapolitan Pizza

Finding authentic Neapolitan pizza outside of Naples can be a challenge, but here are some tips:

Look for AVPN Certification: Restaurants that are certified by the Associazione Verace Pizza Napoletana (AVPN) adhere to strict standards for ingredients and preparation methods.
Check Reviews: Read online reviews and look for mentions of fresh ingredients, wood-fired ovens, and traditional techniques.
Ask Locals: If you’re traveling, ask locals for recommendations. They often know the best hidden gems.
Visit Italian Neighborhoods: Italian neighborhoods in major cities are often home to authentic pizzerias.

9. The Neapolitan Pizza-Making Community

The art of Neapolitan pizza-making is a vibrant and passionate community, with pizzaioli around the world dedicated to preserving and promoting this culinary tradition. Organizations like the AVPN play a crucial role in setting standards, providing training, and certifying pizzerias.

Events and competitions, such as the World Pizza Championship, showcase the skills and creativity of pizzaioli from around the globe. These gatherings provide opportunities for pizza makers to share knowledge, learn new techniques, and celebrate their craft.

10. Frequently Asked Questions (FAQs) About Neapolitan Pizza

Here are some common questions about Neapolitan pizza:

10.1. What are the key characteristics of authentic Neapolitan pizza?

Authentic Neapolitan pizza is characterized by its thin, soft crust with a slightly charred edge, simple high-quality ingredients (San Marzano tomatoes, fresh mozzarella, fresh basil, and extra-virgin olive oil), and cooking in a wood-fired oven at very high temperatures (800-900°F) for a short time (60-90 seconds).

10.2. What type of flour is used for Neapolitan pizza dough?

The flour used for Neapolitan pizza dough is typically type “0” or “00” wheat flour, known for its fine texture and ability to create a soft, elastic dough.

10.3. What are the required ingredients for authentic Neapolitan pizza?

The required ingredients for authentic Neapolitan pizza dough are wheat flour (type “0” or “00”), water, salt (sea salt), and yeast (fresh brewer’s yeast). The toppings include San Marzano tomatoes, fresh mozzarella cheese (either mozzarella di bufala campana or fior di latte), fresh basil, and extra-virgin olive oil.

10.4. What makes Neapolitan pizza dough special?

Neapolitan pizza dough is special because of its simplicity and the long fermentation process. The dough consists of only four ingredients, and it is allowed to rise for at least 8 hours, often longer, which develops its flavor and texture.

10.5. How hot should a pizza oven be for Neapolitan pizza?

A pizza oven should be between 800°F (430°C) to 900°F (480°C) for Neapolitan pizza.

10.6. How is Neapolitan pizza different from other types of pizza?

Neapolitan pizza differs from other types of pizza in its crust (thin, soft, and pliable), ingredients (San Marzano tomatoes, fresh mozzarella, and fresh basil), oven (wood-fired at very high temperatures), and texture (soft and moist).

10.7. What is the best way to store Neapolitan pizza dough?

The best way to store Neapolitan pizza dough is in the refrigerator, wrapped tightly in plastic wrap or placed in an airtight container. It can be stored for up to 2-3 days. Allow the dough to come to room temperature before using.

10.8. Can I make Neapolitan pizza at home?

Yes, you can make Neapolitan pizza at home, but it requires some specialized equipment and techniques. You’ll need a pizza stone or steel, a high-temperature oven, and the right ingredients.

10.9. What are some common mistakes to avoid when making Neapolitan pizza?

Common mistakes to avoid when making Neapolitan pizza include:

Using the wrong type of flour
Not allowing the dough to rise long enough
Using a rolling pin to stretch the dough
Overloading the pizza with toppings
Not preheating the oven to a high enough temperature

10.10. How has Neapolitan pizza influenced global pizza culture?

Neapolitan pizza has significantly influenced global pizza culture by setting a standard for simplicity, quality ingredients, and traditional techniques. It has inspired countless pizzerias and pizza makers around the world and has helped elevate pizza from a simple street food to a culinary art form.

11. Neo-Neapolitan Pizza: A Modern Twist

Neo-Neapolitan pizza represents a modern adaptation of the classic Neapolitan style, blending traditional techniques with contemporary preferences. This style maintains the essence of Neapolitan pizza while allowing for greater flexibility in ingredients and cooking methods. A key difference lies in the crust; Neo-Neapolitan pizzas often feature a crispier texture, appealing to a broader range of palates, particularly in the United States.

One of the key differences is the cooking temperature and time. While traditional Neapolitan pizza is cooked at around 800-900°F for about 60-90 seconds, Neo-Neapolitan pizza is typically cooked at a slightly lower temperature, around 700-750°F, for a longer duration, about 2-3 minutes. This results in a crispier crust while maintaining the soft interior.

Another difference is the ingredients. While traditional Neapolitan pizza adheres to strict guidelines regarding the use of San Marzano tomatoes and buffalo mozzarella, Neo-Neapolitan pizza allows for more experimentation with different types of tomatoes, cheeses, and toppings. This allows chefs to create unique and innovative flavor combinations.

12. Conclusion

Neapolitan pizza is more than just a dish; it’s a culinary tradition with a rich history and a passionate community. Whether you prefer the authentic version or a modern twist, understanding the key characteristics of Neapolitan pizza will enhance your appreciation for this beloved food. From the carefully selected ingredients to the precise cooking techniques, every aspect of Neapolitan pizza is designed to create a unique and unforgettable dining experience.

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