What Is A Neapolitan Pizza? Unraveling Authentic Pizza Perfection
Neapolitan pizza is the original and arguably the definitive pizza, characterized by its simple, fresh ingredients, a thin, pliable crust cooked at incredibly high heat, and a characteristic slightly charred exterior.
A Culinary Heritage Born in Naples
The Neapolitan pizza is more than just a dish; it’s a culinary institution, deeply rooted in the history and culture of Naples, Italy. Originating in the 18th century as a street food for the working class, it has evolved into a globally recognized symbol of Italian gastronomy. Its simplicity is its hallmark, relying on the quality of a few key ingredients rather than elaborate toppings. Understanding the history is vital to appreciating the nuances of this iconic pizza.
The Secret Ingredients of Authentic Neapolitan Pizza
The beauty of Neapolitan pizza lies in its simplicity. Only a handful of high-quality ingredients are allowed, each playing a crucial role in achieving the desired result.
- Dough: The dough is made from just four ingredients: 00 flour, water, salt, and yeast. The type of flour, often imported directly from Italy, is crucial for achieving the desired texture and elasticity.
- Tomatoes: San Marzano tomatoes, grown in the volcanic plains south of Mount Vesuvius, are the preferred choice for their sweet, low-acid flavor and dense flesh. They are either crushed by hand or passed through a mill.
- Cheese: Fresh mozzarella cheese, either fior di latte (made from cow’s milk) or mozzarella di bufala Campana (made from water buffalo milk), is a must. The cheese should be evenly distributed and melt quickly in the high heat.
- Oil: Extra virgin olive oil is drizzled over the pizza before or after baking, adding richness and flavor.
- Basil: Fresh basil leaves are added after baking, providing a bright, aromatic finish.
The Art of the Neapolitan Dough
The preparation of the Neapolitan pizza dough is an art form, requiring skill and patience. The process is strictly regulated to ensure authenticity.
- Mixing: The ingredients are mixed by hand or with a low-speed mixer until a smooth, elastic dough is formed.
- Bulk Fermentation: The dough is left to rise in a large container for a specific period, typically between 8 and 24 hours, depending on the temperature and humidity.
- Ball Formation: The dough is divided into individual portions (palle) weighing around 250-280 grams each.
- Proofing: The dough balls are allowed to proof for several hours, allowing them to further develop their flavor and texture.
The Fiery Bake: Cooking in a Wood-Fired Oven
The defining characteristic of Neapolitan pizza is its cooking method. It must be baked in a wood-fired oven at a temperature of around 900°F (485°C) for only 60-90 seconds. This intense heat creates the characteristic charred spots (leopard spotting) on the crust and quickly melts the cheese.
Identifying a True Neapolitan Pizza
Several visual and textural cues distinguish a true Neapolitan pizza from its imitations.
- Crust: The crust should be thin and soft, with a slightly charred exterior and a raised edge (cornicione). It should be pliable enough to fold.
- Toppings: The toppings should be sparsely applied and evenly distributed.
- Aroma: The pizza should have a distinct aroma of wood smoke, tomatoes, and fresh basil.
- Texture: The pizza should be soft and slightly chewy, with a satisfyingly crispy crust.
The AVPN: Guardians of the Authentic Neapolitan Pizza
The Associazione Verace Pizza Napoletana (AVPN), or True Neapolitan Pizza Association, is a non-profit organization dedicated to preserving the traditions of Neapolitan pizza making. They have established strict guidelines for the ingredients, techniques, and equipment used in the production of authentic Neapolitan pizza. Restaurants that adhere to these standards can be certified by the AVPN, guaranteeing the authenticity of their pizzas.
Common Mistakes to Avoid
Many attempts to recreate Neapolitan pizza fall short due to common mistakes.
- Using the wrong flour: ’00’ flour is essential for achieving the proper texture.
- Overworking the dough: Overworking the dough can result in a tough, dense crust.
- Using too much yeast: Too much yeast can lead to a sour, unpleasant flavor.
- Not using a hot enough oven: A high-temperature oven is crucial for achieving the characteristic charred spots and quick cooking time.
- Overloading the pizza with toppings: Less is more when it comes to Neapolitan pizza.
Neapolitan Pizza vs. Other Styles
| Feature | Neapolitan Pizza | New York Style Pizza | Chicago Deep Dish Pizza |
|---|---|---|---|
| Crust | Thin, soft, pliable | Thin, crispier | Thick, buttery |
| Sauce | San Marzano, simple | Cooked, seasoned | Crushed tomatoes on top |
| Cheese | Mozzarella (fior di latte/bufala) | Shredded mozzarella | Shredded mozzarella underneath sauce |
| Oven | Wood-fired, very high heat | Deck oven | Baking pan in conventional oven |
| Cooking Time | 60-90 seconds | 10-15 minutes | 30-45 minutes |
| Overall | Simple, ingredient-focused | Versatile, larger slices | Hearty, casserole-like |
Frequently Asked Questions (FAQs)
What does “00” flour mean?
The “00” designation refers to the fineness of the flour grind in Italy. It’s a very finely milled flour, creating a silky, delicate texture that contributes to the elasticity and pliability of Neapolitan pizza dough.
Can I make Neapolitan pizza at home?
While replicating the exact conditions of a wood-fired oven at 900°F is challenging, you can achieve good results using a pizza stone or steel in a conventional oven set to its highest temperature. Aim for at least 500-550°F.
Why are San Marzano tomatoes considered the best?
San Marzano tomatoes are prized for their sweet, low-acid flavor, dense flesh, and relatively few seeds. These qualities make them ideal for creating a vibrant and flavorful pizza sauce.
What is the purpose of the AVPN certification?
The AVPN certification ensures that a pizzeria adheres to the strict guidelines established for authentic Neapolitan pizza making, guaranteeing the quality and tradition of the product.
What is the ideal thickness of a Neapolitan pizza crust?
The center of the crust should be very thin, typically only a few millimeters thick. The cornicione (raised edge) should be slightly thicker, but still soft and pliable.
Why is the cooking time so short?
The extremely high heat of the wood-fired oven allows the pizza to cook very quickly, creating the characteristic charred spots and preventing the dough from drying out.
Can I use other types of cheese besides mozzarella?
While mozzarella is the traditional choice, some variations allow for other fresh cheeses like provolone or ricotta, but always in moderation and in conjunction with mozzarella.
Is Neapolitan pizza healthy?
Neapolitan pizza, when made with quality ingredients and enjoyed in moderation, can be part of a balanced diet. The simple ingredients and reliance on fresh produce contribute to its relatively healthy profile.
How should I store leftover Neapolitan pizza?
Leftover Neapolitan pizza is best enjoyed freshly baked. However, if you must store it, wrap it tightly in plastic wrap and refrigerate it. Reheat it in a dry skillet or oven to restore some of its crispness.
Why is the dough fermented for so long?
The long fermentation process allows the dough to develop complex flavors and improves its digestibility. It also contributes to the light and airy texture of the crust.
What does “leopard spotting” on the crust indicate?
Leopard spotting, the characteristic charred spots on the crust, indicates that the pizza was cooked at a very high temperature and that the dough contained sufficient sugars to caramelize during baking.
Can I freeze Neapolitan pizza dough?
Yes, you can freeze Neapolitan pizza dough. Wrap it tightly in plastic wrap and then in a freezer bag. Thaw it in the refrigerator overnight before using.