What Is Neapolitan Pizza? The Authentic Taste of Naples
Neapolitan pizza is the original pizza, a simple yet exquisitely crafted dish originating in Naples, Italy, characterized by its thin, soft crust, San Marzano tomato sauce, fresh mozzarella, and quick baking time in a wood-fired oven.
The Legacy of Neapolitan Pizza
The story of Neapolitan pizza is intertwined with the history of Naples itself. While flatbreads topped with various ingredients existed long before, the tomato-based pizza we know today began to take shape in the 18th and 19th centuries. Naples was a bustling city with a large working-class population, and pizza became a cheap, readily available food sold by street vendors. Early pizzas were often simple affairs, perhaps just garlic, oil, and tomatoes. As the dish evolved, the iconic Margherita pizza, with its red tomatoes, white mozzarella, and green basil representing the Italian flag, was created in honor of Queen Margherita’s visit in 1889. This cemented the pizza’s place in Italian culinary history.
Defining Characteristics: The VPN Standard
To ensure authenticity and protect the culinary heritage of Neapolitan pizza, the Associazione Verace Pizza Napoletana (AVPN), or True Neapolitan Pizza Association, was founded in 1984. This organization established strict guidelines defining what can be officially called “Vera Pizza Napoletana” (True Neapolitan Pizza). These guidelines cover every aspect of the pizza-making process, from the ingredients used to the baking technique. Adherence to these standards guarantees a genuine Neapolitan pizza experience.
The Essential Ingredients
The simplicity of Neapolitan pizza belies the importance of high-quality ingredients. Here are the key components:
- Dough: Made with only four ingredients: ’00’ flour (a finely milled Italian flour), water, salt, and yeast. No oils, sugars, or other additives are permitted.
- Tomatoes: Only San Marzano tomatoes, grown in the volcanic plains south of Mount Vesuvius, are allowed. These tomatoes have a distinctive sweet and slightly acidic flavor. They can be peeled and crushed by hand or blended into a simple sauce.
- Cheese: Fresh mozzarella, traditionally fior di latte (made from cow’s milk) or mozzarella di bufala campana (made from buffalo milk), is used.
- Oil: Extra virgin olive oil is drizzled on top before baking.
- Basil: Fresh basil leaves are added after the pizza is baked.
The Art of the Dough
Making the dough is a crucial step. The process typically involves:
- Mixing: Combining the ’00’ flour, water, salt, and yeast in a stand mixer or by hand.
- Kneading: Kneading the dough until it is smooth and elastic.
- Proofing: Allowing the dough to rise for several hours, typically 8-24 hours, at room temperature. This slow fermentation process develops flavor and texture.
- Balling: Dividing the dough into individual portions (usually around 250-280 grams) and shaping them into smooth balls.
- Resting: Allowing the dough balls to rest for another 1-2 hours before stretching.
The Baking Process: A Fiery Affair
Neapolitan pizza must be baked in a wood-fired oven reaching temperatures of around 900°F (485°C). The intense heat cooks the pizza in just 60-90 seconds. This rapid cooking creates a unique texture: a slightly charred, blistered crust that is both soft and chewy. The baker carefully monitors the pizza, rotating it to ensure even cooking.
Beyond Margherita: Variations on a Theme
While the Margherita is the most iconic Neapolitan pizza, other classic variations exist:
- Marinara: Topped with San Marzano tomatoes, garlic, oregano, and extra virgin olive oil. It is traditionally made without cheese.
- Diavola: Topped with San Marzano tomatoes, mozzarella, spicy salami (usually Calabrian), and extra virgin olive oil.
- Pizza con Salsiccia e Friarielli: Topped with mozzarella, Italian sausage, and friarielli (a type of leafy green vegetable similar to broccoli rabe).
Common Mistakes to Avoid
Making authentic Neapolitan pizza requires attention to detail. Here are some common pitfalls:
- Using the wrong flour: ’00’ flour is essential for achieving the correct texture.
- Overworking the dough: Over-kneading can result in a tough crust.
- Using too much yeast: Too much yeast can lead to a doughy and less flavorful pizza.
- Baking at too low a temperature: A wood-fired oven is crucial for the characteristic char and quick cooking time. Home ovens typically can’t reach the required temperature, but modifications using pizza stones or steel can help.
- Using low-quality ingredients: The simplicity of the pizza highlights the importance of using the best ingredients possible.
Comparing Neapolitan, New York, and Other Styles
| Feature | Neapolitan Pizza | New York Pizza | Chicago Deep Dish Pizza |
|---|---|---|---|
| Crust | Thin, soft, slightly charred | Thin, crisp, foldable | Thick, buttery, flaky |
| Sauce | San Marzano tomatoes, simple | Cooked tomato sauce, often seasoned | Chunky tomato sauce, layered on top |
| Cheese | Fresh mozzarella (fior di latte or buffalo) | Shredded mozzarella | Shredded mozzarella underneath sauce |
| Baking Method | Wood-fired oven, very high heat | Deck oven | Deep dish pan, baked longer |
| Typical Diameter | ~12 inches | ~18 inches | ~12 inches |
| Serving Style | Whole pizza, often eaten with knife and fork | Sliced, easily foldable | Sliced, requires utensils |
Frequently Asked Questions
What does “00” flour mean?
’00’ flour refers to the fineness of the grind of the flour. Italian flour is classified by numbers indicating the level of refinement: ‘0’, ’00’, ‘1’, and ‘2’. ’00’ flour is the most finely ground, resulting in a smooth and delicate texture that is ideal for making pizza dough. It also has a lower protein content than all-purpose flour, which contributes to the soft and pliable crust of Neapolitan pizza.
Can I make Neapolitan pizza at home without a wood-fired oven?
While a wood-fired oven is ideal, you can achieve surprisingly good results at home. The key is to use a pizza stone or pizza steel, preheated in your oven at its highest temperature (typically 500-550°F) for at least an hour. This provides a hot surface for the pizza to cook quickly. You can also use a broiler during the last minute or two to add extra char to the crust.
Is it necessary to use San Marzano tomatoes?
While San Marzano tomatoes are preferred for their sweetness and low acidity, other high-quality canned tomatoes can be used as a substitute. Look for tomatoes that are plum tomatoes and packed in their own juice. Avoid tomatoes with added sugar or citric acid. Taste the sauce as you make it and adjust seasoning if needed.
What is the ideal hydration level for Neapolitan pizza dough?
Hydration refers to the ratio of water to flour in the dough. Neapolitan pizza dough typically has a high hydration level, around 60-70%. This high water content contributes to the soft, airy, and extensible texture of the dough.
How important is the fermentation time for Neapolitan pizza dough?
Fermentation is crucial for developing flavor and texture in Neapolitan pizza dough. A long, slow fermentation (8-24 hours) allows the yeast to break down the starches in the flour, creating complex flavors and a light, airy texture. Cold fermentation (in the refrigerator) is also sometimes used to further enhance the flavor.
Why is the crust blistered in Neapolitan pizza?
The blistering, also known as leopard spotting, is a characteristic of Neapolitan pizza and is caused by the extremely high heat of the wood-fired oven. The intense heat causes air pockets in the dough to expand rapidly, creating the charred, bubbly spots.
How do I properly stretch the dough without tearing it?
The traditional method involves using your hands to gently stretch the dough from the center outwards, rotating it as you go. Avoid using a rolling pin, as this can compress the dough and result in a tough crust. Lift the dough and allow gravity to help stretch it. Practice makes perfect!
Can I use different types of cheese on Neapolitan pizza?
While fior di latte or buffalo mozzarella are the traditional choices, other fresh mozzarella varieties can be used. Avoid using pre-shredded mozzarella, as it contains additives that can prevent it from melting properly.
What’s the best way to store leftover Neapolitan pizza?
Neapolitan pizza is best eaten fresh. However, leftovers can be stored in the refrigerator for up to 2 days. Reheat in a preheated oven (or skillet) to help retain some crispness. Microwaving is generally not recommended, as it can make the crust soggy.
Is Neapolitan pizza healthy?
Like any food, moderation is key. Neapolitan pizza, made with fresh, high-quality ingredients, can be part of a balanced diet. The simplicity of the ingredients and the lack of processed additives are definite advantages. However, be mindful of portion sizes.
What are the key differences between Neapolitan and Roman pizza?
While both originate in Italy, Roman pizza (Pizza Romana) typically has a thinner and crispier crust than Neapolitan pizza. The dough often contains oil and is baked at a slightly lower temperature for a longer time. Roman pizza also tends to be topped with a wider variety of ingredients.
How can I find a truly authentic Neapolitan pizza restaurant?
Look for restaurants that are certified by the AVPN. This certification ensures that the restaurant adheres to the strict guidelines for making true Neapolitan pizza. You can also look for restaurants that use high-quality ingredients, have a wood-fired oven, and employ skilled pizzaioli.