Short answer: Napolitano pizza
Napolitano pizza is a traditional style of pizza originating from Naples, Italy. It consists of simple ingredients such as tomatoes, mozzarella cheese, fresh basil and extra-virgin olive oil on a thin crust that is lightly charred on the edges but soft and pliable in the middle. The dough should be made with finely ground wheat flour and left to rise for several hours before baking in a wood-fired oven at high temperatures for just 60-90 seconds. This creates an authentic Neapolitan pizza with a distinct flavor and texture that has been recognized by UNESCO as part of the world’s intangible cultural heritage.
How to Make Mouthwatering Napolitano Pizza from Scratch
Napolitano pizza is the quintessential Italian classic that has captured the hearts and taste buds of millions across the world. It’s got a crispy yet chewy base, tangy-sweet tomato sauce, gooey melted cheese, and aromatic toppings that come together to create a symphony of flavors in your mouth.
Making Napolitano pizza from scratch may seem daunting at first, but with some practice and patience, you can recreate this masterpiece in your own kitchen. Here’s how:
1. Prepare the dough – The secret to a good Neapolitan pizza lies in its crust; it should be thin, airy and slightly chewy. Making pizza dough is easy – all you need are flour, water, yeast,salt, sugar & olive oil . Mix these ingredients together until uniform consistency is achieved turn out onto floured surface or knead using stand mixer for 8-10mins Allow to rise covered for about an hour.
2.Roll out the dough- Take the risen dough portion , punch down making it airless smoother on floured working space using rolling pin stretch evenly keeping hand under knuckles around edges forming raised edge (cornicione)with fingers Make sure there aren’t any uncovered spots as they’ll cause moisture build up during baking resulting into soggy base
3.Prepare tomato sauce – Using fresh tomatoes too make passata by cooking tomatoes peeled grated garlic,onions & basil leaves until reduced drizzle will olive oil salt pepper remaining spice add flavour depending on preference let cool before use .
4.Toppings – Use Fresh Mozzarella Cheese torn apart,cured meats-bacon,jamĂłn,homemade chicken sausage etc., olives,chopped onions or chiili flakes extra virgin Olive oil
5.Arrange toppings-Top half-cooked crust pressing sparingly while leaving enough space where demarcated Have vegetables like sliced mushrooms,Sliced Eggplant,zucchinis beforehand.
6.Baking – Preheat the oven to a blazing hot temperature, at least 500°F (260°C). Slide the pizza onto an heated baking stone or steel set on top shelf Bake for 8-10mins,bottom should be browned & crisp and edge golden while cheese melts into flavorsome goodness.
7.Serve – Remove from Oven sprinkle Sea salt flakes,chopped parsley/oregano/dried basil & finally drizzle some extra-virgin olive oil over it giving freshly made authentic Napoli-style cooked in-home pizzeria experience right at home.
In conclusion, Making Napolitano Pizza from scratch has always been a celebrated culinary skill that can help impress your guests or satisfy one’s taste buds with their favourite toppings. With practice ,A bit of love,touch of creativity any household kitchen can deliver mouthwatering slices by following these simple steps bring Naples into your homes ! Happy eating!
Step-by-Step Guide to Perfectly Crafting Your Own Napolitano Pizza
Pizza is undoubtedly one of the most beloved and popular dishes out there, with countless variations all over the world. However, none can compare to the authentic Napolitano pizza – a true Italian classic that has been perfected for centuries in its homeland, Naples.
The key elements of a perfect Napolitano pizza are simple yet crucial: a soft and chewy crust, sweet San Marzano tomato sauce, fresh mozzarella cheese (preferably made from buffalo milk), and a few carefully chosen toppings that enhance rather than overwhelm the flavors already present.
But how can you recreate this delicious masterpiece at home? Admittedly it takes some practice and patience but with this step-by-step guide, you’ll be on your way to crafting your own perfect Napolitano pie in no time!
Ingredients:
– 500g flour type “00”
– 325ml water
– 15g salt
– 2g dried yeast or fresh yeast if available
– Olive oil
– Canned whole peeled San Marzano tomatoes
– Fresh Mozzarella cheese (Sliced thinly)
– Basil leaves
Preparation
1. In a large mixing bowl put together flour & Salt.
2. Disperse Yeast into approximately half of your water let stand just enough until dissolved should take about five minutes then add olive oil too along with rest of the water .
3. Slowly pour liquid mixture into dry ingredients while using dough hook; mix speed up slowly . Stirring until fully combined Increase Speed ,at this point knead slow down/hand kneading(7 Minutes Slow/10 mins hand).
4. Once Dough feels smooth sit aside cover it snugly And Let Rise Until roughly doubles around two hours OR instead consider next steps refrigeration Pro Tip: Ideally dough made ahead make day before any use after well proofed tightly wrapped container overnight not exceeding two days .
5. Drain canned san marzano tomatoes they like to float in the water. Crush tomatoes by hand breaking them down till they resemble a chunky puree. Add Salt and some Olive oil mix well let salt dissolve and sit aside.
6. Preheat your oven to maximum temperature with baking stone inside for at least 30 minutes.
7. Dust work surface And Divide Dough It’s now good to shape into individual sized pizzas- remembering size will affect cooking times –
Pro Tip: Move dough disc around constantly, re-dusting underneath each time it sticks until ne nice flat canvas is created .
8. Spread Sauce Cheeses Toppings Placing Basil Leaves whole should retain great flavor; avoiding wastage Extra toppings go on top of cheese .
9. Bake pizza by carefully placing onto preheated Stones slid off of Paddle/Cutting Board/Industrial Peel which not burnt from high heat (Continue Reading)
10 Depending on own preference as well thickness crust Lowering Temp possible result crisper outer more tender centre-Take note serious ovens reach +450- few hundred less home model ranges could vary significantly seems hot ready about four-five minutes
Your Napolitano Pizza FAQs Answered: Expert Tips and Tricks
Pizza is one of the most beloved foods around the world – and no wonder, it’s delicious! But even within the sphere of pizza, there are many different styles to choose from. One popular style is Napolitano pizza: a slightly thicker crust than other Italian pizzas, cooked at high temperatures in a wood-fired oven. Here are some frequently asked questions about making and eating this iconic dish.
1. What makes a good Napolitano pizza?
A good Napolitano pizza starts with great dough. It should be made with simple ingredients (flour, water, yeast, salt) and allowed to knead slowly for several hours for maximum flavor development. Once ready, you should stretch your dough by hand into an oblong shape – never use a rolling pin! This gives the crust its signature inconsistency that allows it to bubble up nicely when cooked.
2. Why do I need to cook my Napolitano pizza in a wood-fired oven?
Wood-fired ovens heat up quickly and evenly due to their ceramic construction; plus burning real oak or cherry hardwoods adds intense smokiness and complexity that translates perfectly onto your pie. The high temperature also ensures your toppings are fully cooked quickly resulting in perfect meat consistency without overcooking veggies closest to direct flame imparting that gorgeous charred flavor we all have come love so much!
3. Do I need special equipment like a wooden peel or stone slab?
Yes! A wooden peel will help slide your raw dough onto the hot stone surface safely avoiding any tough-to-remove sticking issues wrangle out standard utensils often cause while damaging the dough’s fragile texture sabotaging proper rise achieving crispy crunch baked edges vs soggy ones commonly experienced without such tools available restaurant-grade super peels today while quality slabs make finding methods easier providing even heat distribution for more consistent results throughout every home kitchen.
4. How can I get my crust just right?
You want your crust to be slightly crisp on the outside, yet still soft and chewy inside- with bubbles! To get that delicate balance, you should keep the pizza dough in its natural moisture controlled texture by using high-quality flour. Baking pizzas at a temperature between 500°F – 700°F for roughly two minutes only sides of crispy full-flavored Napolitano Pizza’s perfect crust & aroma-packed toppings.
5. What are some classic Napolitano pizza topping combinations?
While there are endless variations when it comes to pizza toppings, here are some traditional favorites from Naples: Marinara (tomato sauce, garlic), Margherita (san marzano tomatoes sliced fresh mozzarella cheese basil drizzle olive oil just baked extra crackle bits), Prosciutto e Funghi Crudo (prosciutto ham thinly shaved mushrooms) or if adventurous try other delicious specialty recipes like Clams Casino (fontina cheese ruby red grapefruit rosemary leek clams seasoned bread crumbs zesty chilies chili flakes).
In conclusion Napolitanos may take a little longer to
