The Art of Neapolitan Pizza in Italy

History

Neapolitan pizza, also known as Pizza Napoletana, is a culinary masterpiece that originated in Naples, Italy. It has a long and rich history that dates back to the 18th century.

The first pizzeria in the world, Antica Pizzeria Port'Alba, was opened in Naples in 1738. Back then, pizza was considered a food for the poor and was sold on the streets by vendors who carried the ingredients in baskets on top of their heads. It wasn't until the 19th century that pizza began to gain popularity among the upper classes in Naples and eventually spread throughout Italy and the world.

Neapolitan pizza is so revered in Italy that it has been granted Speciality Traditional Guaranteed (STG) status by the European Union. This means that it must be made according to strict guidelines and can only be called "Pizza Napoletana" if it is made in Naples using specific ingredients and techniques.

Ingredients

The ingredients used to make Neapolitan pizza are simple yet crucial. The dough is made from flour, water, yeast, and salt. The flour must be of the highest quality and is typically a type of soft wheat known as "00" flour. This gives the dough its characteristic chewy texture.

The sauce is made from San Marzano tomatoes, which are grown in the fertile volcanic soil near Mount Vesuvius. These tomatoes have a unique flavor that is slightly sweeter and less acidic than other varieties. The mozzarella cheese used on Neapolitan pizza is made from water buffalo milk and is known as mozzarella di bufala. It has a creamier texture and sweeter flavor than regular mozzarella.

Preparation

The preparation of Neapolitan pizza is a true art form. The dough is hand-kneaded and left to rise for several hours. It is then stretched by hand into a circular shape and topped with the tomato sauce, mozzarella, and any additional toppings. The pizza is then baked in a wood-fired oven that reaches temperatures of over 900°F. The pizza cooks in just 60 to 90 seconds, creating a crispy yet soft crust.

Neapolitan pizza must be cooked in a wood-fired oven to be considered "Pizza Napoletana." The oven is made from stone or brick and is heated with wood. The intense heat of the oven gives the crust its signature charred spots and ensures that the toppings are cooked perfectly.

Variations

While the traditional Neapolitan pizza is made with just tomato sauce, mozzarella, and fresh basil, there are many variations that have become popular around the world. Some of these include:

• Margherita: topped with tomato sauce, mozzarella, and fresh basil
• Marinara: topped with tomato sauce, garlic, oregano, and extra virgin olive oil
• Capricciosa: topped with tomato sauce, mozzarella, cooked ham, mushrooms, artichokes, and black olives
• Quattro Stagioni: topped with tomato sauce, mozzarella, cooked ham, mushrooms, artichokes, and black olives, with each topping representing a season of the year

Conclusion

Neapolitan pizza is a true culinary masterpiece that has captured the hearts (and taste buds) of people all over the world. Its simple yet delicious ingredients and unique dough and preparation methods make it a must-try for any pizza lover.

If you're ever in Naples, be sure to visit one of the many pizzerias that specialize in Pizza Napoletana. You won't be disappointed.