Short answer: Neapolitan pizza is a traditional style of pizza originating from Naples, Italy. It is made with fresh ingredients, including San Marzano tomatoes and buffalo mozzarella cheese, and cooked in a wood-fired oven at high temperatures for just 60-90 seconds. The result is a soft, chewy crust with flavorful toppings that highlight the simplicity of authentic Italian cuisine.
How to Make the Perfect Neapolitan Pizza in Your Home Kitchen
Making the perfect Neapolitan pizza in your home kitchen is no easy task. It requires practice, patience and a few essential ingredients that can make or break the final result. But fear not, with this guide you can become a master pizza maker in no time!
The first and most important ingredient for a great pizza is the dough. Properly made dough will be soft, airy and flavorful. To achieve this, you need to use high quality flour specifically designed for pizza making – 00 Italian flour is ideal.
To make the dough, mix together 500g of flour, about 350ml of warm water (depending on humidity) and 10g of salt and knead until smooth and elastic – at least for about ten minutes by hand or five if using an electric mixer.
After kneading cover the bowl tightly with plastic wrap; leave it on room temperature until doubled-in-size which could take around two hours depending on room temperature.
Once ready to form into pizzas: divide into balls weighing roughly 250g each then place those onto floured surfaces part covered till needed as separate chunks instead of stacking because those would stick after rising again plus knocking out any air bubbles which are going to affect taste texture afterwards once baked.
While your dough ball rises again lets move onto our next key ingredient: San Marzano tomatoes! These are hands down one of Italy’s best kept national secrets when it comes to tomato farming but widely available through online shops nowadays everywhere else too because authenticity matters when planning a recipe like authentic Naples style margherita where less than per cent acidity truly brings out flavors without overwhelming them so always try some different brands over time & compare how they differ before evaluating use frequency afterwards especially seasonal availability affects pricing overall per kg compared with other products’ prices accordingly
Blitzed up into puree mixed together freshly pounded garlic cloves small amount fresh basil leaves makes purposeful flavour setting from scratch including yellow onion pinch salt sugar or honey once again – simplicity in ingredients is key.
Next step: preheat the oven to at least 500F. You need a hot enough temperature that mimics a wood-fired pizza oven. Get yourself an Italian-made pizza stone for your home kitchen oven, this will help maintain high heat levels needed by turning it on early on so when you start baking its already warmed up soon enough before cooking happens as well because you want cooking times around 90 seconds max without losing any of distinct flavor nuances during crust formation sometimes even faster depending on how thin stretched initial dough was beforehand whatever thickness fine long edges slightly thicker yet airy tender but boat-like throughout
Crack open one eggyolk into sauce & whisk them together to create quick eggwash brushing upon all inside rim especially those using non-nylon brushes prepared oils ahead time
Once the pizzas are assembled and ready to go, place them onto the preheated pizza stone with a gentle sliding motion instead of dropping directly which could deflate bubbles forming at preparation moment if not careful enough then bake quickly till golden tasty . Final
Step-by-Step Guide to Crafting Traditional Neapolitan Pizza in Italy
There are few dishes that can claim to be as universally beloved as pizza. However, despite its popularity around the world, there is no denying that some of the best pizza you’ll find will undoubtedly come from Italy – and more specifically, from Naples.
Neapolitan pizza has been crafted in the same way for centuries, with specific requirements for everything from dough to toppings. This traditional preparation method is what gives this classic dish its unique texture and flavour. And while a trip to Italy may not be on everyone’s agenda right now, we’ve got you covered with our step-by-step guide to crafting authentic Neapolitan pizza.
STEP ONE: INGREDIENTS
The first thing you need when making authentic Neapolitan pizza is high-quality ingredients – specifically flour, yeast, salt and water for the dough; San Marzano tomatoes for sauce; fresh mozzarella cheese (preferably buffalo); and extra-virgin olive oil.
It’s worth taking time to invest in quality ingredients here – they make all the difference in creating an unforgettable taste experience.
STEP TWO: DOUGH PREPARATION AND RESTING
Traditional Neapolitan pizzas use a slow-rise fermentation technique that allows them to develop an intensely savoury flavour that distinctly defines Neapoletan-style pies We recommend opting for Caputo Tipo 00 flour which creates seamless long-raising doughs perfect when trying your hand at mastering authentic Italian pizzas. Begin by dissolving your yeast into warm water before gradually adding it ton top of mixed flour mixtures until fully combined . Cover your mixture and leave it somewhere warm dry environment so it rice over night usually anywhere between 8-12 hours depending on temperature variations
Closer check once risen would indicate visibly aerated texture achieved . Gently punching down any air bubbles out manifesting softly underneath onto working bench incorporating another a small quantity of lukewarm water periodically throughout kneading process recalibrate levels accordingly.
Cover again and back to resting for an additional 1-2 hours.
STEP THREE: TOPPINGS
Choosing your toppings is a fun part of the process, but beware – authentic Neapolitan pizza only allows for no more than three specially-selected takes on top vibrant juicy tomatoes, rich buffalo mozzarella cheese often branded as fiordilatte from Campana (milk or bufala variety), aromatic fresh basil leaves. That’s all that’s allowed beyond core ingredients along with salt.
The classic round shaped pizza topping evenly beginning first with tomato sauce then leaving brim margins in view forming a tomacho base subsequently firly covering it lightly shredded cheeses . Salt liberlaly spread over these layers next moving onto spreading basil leaves before finishing off adding another small drizzle extra virgin olive oil easing onto the heated oven tray preparing swiftly!
Heat setting depends upon preference between wood starter flares versus electric controls – best kept medium-high typically steer around 450°C , cook times will take under two minutes once placed into ovens positioned equilibrium to allow cooking through fast!. Remember must be done quickly enough
FAQs About Neapolitan Pizza: Everything You Need to Know
When it comes to pizza, Neapolitan style is widely regarded as the gold standard. Made with simple and fresh ingredients, cooked in a wood-fired oven, and topped with classic flavors like mozzarella and basil, Neapolitan pizza has captured hearts (and taste buds) around the world.
But what exactly sets Neapolitan pizza apart from other styles of pizza? And why do so many people love it? In this blog post, we’ll answer some common questions about Neapolitan pizza so that you can fully appreciate just how delicious this iconic dish really is.
1. What’s the History Behind Neapolitan Pizza?
Neapolitan-style pizza originated in Naples, Italy during the 18th century when tomatoes were first introduced into Italian cuisine. Prior to that point, pizzas didn’t include tomato sauce at all – instead featuring more basic toppings like cheese or olive oil.
But once tomatoes were incorporated into pies in Naples’ pizzerie (or pizzerias), they quickly became an essential ingredient for one particular type of pie: “Pizza Margherita”. This pie was created by chef Raffaele Esposito back in the late 19th century as a tribute to Queen Margherita of Savoy using red marinara (“tricolor Napoli”) plus white Mozzarella di bufala campana DOP depicting her nation’s flag colors—green basil leaves added later symbolizing national unity
2. How Is It Different From Other Types Of Pizza?
The difference between neopolitan-style pizzas & others typically rests on three characteristics:
– The crust: Traditionally constructed out of low protein flour such as Caputo “00”, light dough balls are carefully stretched by hand then baked rapidly at temperatures ranging between 430°F–480°F /220°C -250C).
– Tomatoes used: Though grape-like cherry varieties have become more popular these days due healthy properties plus less acidity than San Marzano, often referred to as the king of pizza tomatoes: which are only grown in San Marzano Italy. As Pompeii volcanic ash infused areas has produced a climate ideal for growing tomatoes, It’s revered by chefs and foodies worldwide.
– Cheese Selections: Freshly-made mozzarella cheese or other variations such as burrata added during baking process . That said, Neopolitan-style pizzerias do pour sauces mostly sparingly to let toppings sing while not sacrificing on essential layerof garlic-infused olive oil & flavorful cheeses.
3. Can You Make Neapolitan Pizza At Home?
It requires experience with temperature management and dough handling techniques associated with high-hydration flour just like professional pizzaioli (pizza-makers) receive in order to consistently achieve outstanding results at home.
Those who want to pursue recreating it at home can begin their journey by looking up official guidelines on Associazione Vera Pizza Napoletana-trained organizations who offer certifications under strict adherence to traditional methods if they’re available near them.
4. What Are The Different Types Of Neapolitan
