Hello friends of Paulina Cocina! This time, I'm going to tell you all about Neapolitan pizza . For me, one of the pizzas there is. I love pizza! It's simple, unpretentious, but the dough and that crispy edge are EVERYTHING!
I'll share some information about the history of this wonderful pizza, so you're well-informed and understand a little about the culinary art of kneading and fermentation. I'll also give you some tips so you can prepare it like a Neapolitan pizza master. Enjoy your meal!
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What is Neapolitan pizza?
Neapolitan pizza, also known as " pizza napoletana ," is, as its name suggests, a pizza created in Naples, in southern Italy . This pizza is characterized by a thin dough made with very little yeast, and its texture is slightly crispy yet flexible, with a wide, airy edge. The classic preparation is made with San Marzano tomatoes, typical of that region; fresh mozzarella, basil, and olive oil.
Today, Neapolitan pizza is a popular dish and an icon of Italian cuisine. Although some of its ingredients may vary, it is prepared in numerous restaurants around the world.
If you are interested, you can see our entire pizza recipe book .
History of Neapolitan pizza
The origins of Neapolitan pizza date back to the 18th century , when the preparation was very basic and used few ingredients. Over time, the recipe evolved and modified, adding more ingredients and making it more elaborate. But this only happened at the beginning of the 19th century.
Little by little, Neapolitan pizza began to gain popularity in its city of origin , and also began to be recognized in other cities in Italy and in European countries.
At the beginning of the 20th century, following a large wave of Italian immigrants, the United States became a new mecca for Italian pizza, which allowed it to expand to other countries in the Americas as well.
What is the meaning of Neapolitan pizza?
Neapolitan pizza is a dish that represents Italian culture and gastronomy and is part of its identity. In the city of Naples, where it originated, it is practically an institution and an undisputed part of the local culture.
Its age-old recipe has been passed down from generation to generation, although it has evolved and changed over time. Its importance in Italian culinary culture is so great that in 2017 it was recognized by UNESCO as part of the World Cultural Heritage.
What are the differences between Neapolitan pizza and other pizzas?
Neapolitan pizza differs from other Italian pizzas in that it uses specific ingredients and follows certain preparation rules . Furthermore, the texture of the dough is different, as it is more airy and spongy, and the degree of hydration is higher than, for example, Roman pizza, which is drier.
What are the original ingredients of Neapolitan pizza?
Neapolitan pizza is characterized by a thin but fluffy dough, with a high, airy, and crispy edge . In the Naples region, they use tomatoes known as " San Marzano " which give the sauce a sweet and powerful flavor. This type of tomato is also often used for other classic Italian dishes.
The cheese used is Fior di Latte mozzarella , made from cow's milk, which, due to its strand-like texture, is the best match for Neapolitan pizza. It's also very important to use a good extra-virgin olive oil and very fresh basil leaves . Some varieties may include anchovies and olives.
What is the best flour for making Neapolitan pizza?
The flour used to make Neapolitan pizza is crucial , as it directly affects the quality and flavor of the dough. For this preparation, the best flour is a strong "00" flour , which is also used to make bread.
This flour is produced by grinding the kernel of the wheat grain and removing the hull and germ, resulting in a highly refined flour with low protein content. This type of flour produces elastic, soft, and crispy dough. Its fine flour allows the dough to stretch well without breaking.
It is also worth highlighting the importance of fermentation, because a Neapolitan pizza is characterized by having a long fermentation , since it uses very little yeast, making the process slower but the result tastier and easier to digest.
After the first rising, the dough must remain in a covered container for 24 hours in the refrigerator.
How do you prepare a Neapolitan pizza?
In Italy, preparing authentic Italian pizza is considered an art, and there are certain strict rules to qualify it as such:
- Pizza must be cooked in a wood-fired oven preheated to a temperature of at least 485°C (905°F).
- Its size should not be greater than 35 cm (14 inches) in diameter.
- Cooking time cannot exceed 90 seconds (in the case of cooking in a wood-fired oven).
- Take into account the hydration of the flour when assembling the dough. For this type of dough, calculate 65 ml of water for every 100 g of flour.
- It is not common to have a wood-fired oven in our home, but you can reproduce the preparation of Neapolitan pizza in a home oven, setting it to maximum temperature (250º) or using a refractory stone, which can take it to almost 350º.
Homemade Neapolitan pizza dough recipe
- In a large bowl, combine 200 g of “00” type flour with 0.5 g of dry yeast or 3 g of fresh yeast.
- Add 130 ml of warm water little by little, mixing with a hand mixer, and add a splash of olive oil. Knead for about 10-12 minutes, and halfway through, add 1 1/2 teaspoons of salt. The dough should be soft and elastic.
- Once the dough ball is assembled, let it rest in a container covered with a cloth at room temperature until it doubles in volume. Once it has risen, place it in the refrigerator for 24 hours to allow for proper fermentation.
homemade pizza dough recipe , it's unmissable!
Recipe for authentic Neapolitan pizza
- Yields: 2 pizzas
- Preparation time: 35 minutes
Ingredients
- ½ kilo of tomatoes.
- 1 pinch of salt.
- Pepper to taste.
- Water.
- 200 grams of mozzarella fior di latte (drained).
- Extra virgin olive oil.
- Fresh basil.
How to make homemade Neapolitan pizza
First the sauce
- First, preheat the oven to 250°C (480°F). You can also use a baking stone.
- Bring a saucepan of water to a boil, add the tomatoes, and let them cook for about 5 minutes until the skin comes off.
- Peel the tomatoes and mash them in a bowl with a little salt and pepper, and a drizzle of olive oil. Cook for about 10 minutes in a saucepan over medium heat. Let it come to room temperature.
Pizza armed
- Divide the dough ball in two and on a lightly floured work surface, stretch it from the inside out, making sure that one edge remains unstretched.
- Place the pizzas on a lightly floured baking sheet and spread the tomato sauce from the inside out, leaving a border around the edges. Don't put too much sauce on them, as this can make the dough too soggy.
- Crumble the mozzarella and place on top of the tomato sauce.
- Drizzle with a little olive oil and place the pizzas in the oven.
- Bake for about 3 or 4 minutes in a very hot oven.
- Remove from the oven and garnish with fresh basil leaves. Eat immediately.
