The Art of Making Authentic Napolitana Pizza: A Guide to Perfecting the Classic Italian Dish

The Art of Making Authentic Napolitana Pizza: A Guide to Perfecting the Classic Italian Dish info

Short answer: Napolitana pizza is a classic Neapolitan-style pizza with tomato sauce, mozzarella cheese, oregano, and garlic. Its thin crust is traditionally cooked in a wood-fired oven and served immediately.

How to Make the Perfect Napolitana Pizza from Scratch

Pizza is one of the most popular dishes in the world, and there’s no denying that a good pizza can bring joy to anyone’s day. Among all different types of pizza out there, Napolitana pizza is definitely on top of many people’s lists – And for good reason! This classic Italian-style pie features simple ingredients such as tomatoes, fresh mozzarella cheese, basil leaves, and extra-virgin olive oil.

While it may seem daunting to make your own authentic Napolitana pizza from scratch – especially if you’re not a professional pizzaiolo – it’s actually easier than you might think with some commitment and a bit of practice. So let me walk you through how to deliver perfection in every slice!

What You’ll Need:

– 00 Flour
– Active dry yeast
– Salt
– San Marzano Tomatoes (make sure you choose high-quality canned tomatoes or ones which are super-fresh)
– Extra virgin olive oil (EVOO!!)
– Fresh Mozzarella Cheese (Fior di Latte or Buffalo Mozzarella)
– Basil Leaves

Step-by-step guide:

Preparing The Dough:

The dough is the foundation of any great Neapolitan pizza. Here are steps I recommend following to prepare your perfect crust-

1) In a large bowl mix flour and salt together.
2) Follow instructions mentioned for incorporating active dry yeast.
3) Slowly add water while mixing continuously until combined.
4) Mix thoroughly before dumping everything onto flat surfaces dusted heavily with leftover flour grains so that there aren’t lumps formed later when making flattening.
5) Knead properly till form an elastic ball-like structure then cover & set aside at room temperature for an hour.

Next Comes Toppings:

To create our traditional Margherita pizza toppings here’s what we should do –

6) Pour pureed tomatoes into another bowl or pan; add pinch salt & 2 tbsp of extra virgin olive oil.
7) Tear up mozzarella cheese into small pieces. This ensures even distribution across pizza base Upon cooking them.
8) Once your dough has properly risen, cut it in half or according to your desired amount of pizzas; letting each ball rest for 10-20 minutes at room temperature before rolling so that the gluten relaxes and without cracking on the surface area.

Prepare Your Oven:

Preheat oven to a minimum of 470-degrees F(250°C);

9) Roll out dough balls with hands, using enough flour for proper avoidance from sticking at all angles, till reaching required thickness;
10) Lay rolled-out crusts onto parchment paper, leaving about an inch around every border. Now you’re ready to start assembling-

11) Spread tomato sauce over the pizza bases while keeping away from the edges,
12) Add freshly grated parmesan (optional),
13) Distribute fresh mozzarella evenly throughout then add torn basil leaves progressively onto top.

Bake Time:

It’s essential to create that authentic Neapolitan-style crispy taste..

Step-by-Step Guide to Crafting the Ultimate Napolitana Pizza at Home

Who doesn’t love a delicious Italian pizza? The ultimate Napolitana-style pizza is something everyone should try and make at home. With simple ingredients and some patience, you can create one of the most classic dishes in the world. If you’re ready to roll up your sleeves and get started, here’s a step-by-step guide on crafting the ultimate Napolitana pizza.

Step 1: Gather Your Ingredients

To make an authentic Napolitana-style pizza, all you need is high-quality flour (00 or bread flour), fresh yeast, water, sea salt, San Marzano tomatoes for the sauce (which are specially grown in volcanic soil near Mount Vesuvius) extra virgin olive oil (EVOO), bufala mozzarella cheese from Campania region but any good quality whole milk mozzarella will do as well. You may also add optional toppings such as basil leaves or sliced ham if desired.

For this recipe we’ll work with two pizzas:


– 500 gr Flour(tipo “00”)
– 325 ml Warm Water
– 10 gr Salt
– 5 gr Fresh Yeast


– San Marzano Tomatoes(fresh not canned)
– Bufala Mozzarella Cheese(200gr one ball per Pizza)
– Olive Oil(extra-virgin)

Step 2: Prepare Your Dough

Mix your dry ingredients into a large mixing bowl adding in your wet ingredients after they have been thoroughly mixed together. Knead dough by hand until it forms a smooth ball without lumps or air pockets inside(no more than five minutes). Let rest covered with plastic wrap for about six hours(or overnight)at room temperature so that it becomes pliable.

If working with cold dough straight out of fridge allow longer proofing time before stretching/shaping(eight to ten hours).

Step 3: Make Your Tomato Sauce

Use fresh san marzano tomatoes and crush them by hand or food mill in a bowl. Be careful not to overdo it as you want the sauce still chunky, turn into gazpacho especially if your tomatoes are super juicy. Drizzle with extra virgin olive oil salt and pepper to taste.

Step 4: Preheat Your Oven

Preheat your oven at its maximum temperature for at least an hour with pizza stone inside, this will help regulate heat evenly throughout cooking process.

Step 5: Roll Out Dough

On a floured surface roll out your dough fairly thin (it should be slightly thicker towards edges)using fingertips stretching gently from center outwards making sure thickness is uniform all around so that we have even baking on crust later once toppings come on top.

No rolling pin required here which would crush air pockets trapped within our dough that give us nice bubbles while baking so definitely avoid using one.

Step 6: Add Toppings

Spoon tomato sauce onto base spreading it up to the edge but leaving some room free(not drowned), add sliced buffalo mozzarella making sure cheese pieces don’t

Napolitana Pizza FAQs: Common Questions Answered by Experts.

Napolitana pizza is a classic Italian dish loved by people across the world. It has its origins in Naples, Italy, and over the years, it has evolved into a style that’s recognized globally. Whether you love your pizza with extra cheese or prefer it loaded with an array of toppings, Napolitana pizza appeals to everyone.

If you’re a fan of this delicious dish or have yet to try it out, we’ve compiled some common questions and answers about Napolitana pizza from experts in the industry.

Q: What makes Napolitana pizza authentic?

A: To qualify as an authentic Napolitana-style pie, certain rules must be followed. A traditional Napolitano-style crust should be soft and bouncy on top but crispy at the bottom. The dough should only contain four ingredients – flour, water, salt and yeast – kneaded by hand for no more than 15 minutes. Tomato sauce made with either San Marzano tomatoes or vine-ripened ones can be used while buffalo mozzarella cheese rounds up the toppings.

Q: How do I make sure my homemade Neopolitan Pizza turns out great?

A: Pay attention to your cooking method; your oven must get up to extremely high temperatures between 430°C (800°F) – 480°C (900°F). You may use a stone baking surface if you don’t have one built-in already—but using one helps create that crispy base also familiarly called leopard spotting effect!

Q: Are there any limitations when creating new recipes based off of Neopolitian Pizza guidelines?

There are very few real scientific “shackles” holding back what can go onto a traditional neopolitan styled crust since its main quality depends on minimalism when approaching flavors but not necessarily options—however keep these facts in mind:

1) Mozzarella is going nowhere anytime soon
2) Keeping it simple means small quantity where each topping shines through in its own right but one does not overpower the other.
3) Balance is king because too much chili doesn’t mean more heat.

Q: Is Napolitana pizza better with extra cheese?

A: This question may sound universal – who doesn’t love extra cheese, really? However, you don’t necessarily need additional toppings when it comes to pizza Napoletana; simplicity reigns supreme over all other things. Everything from dough ingredients to shape and cooking procedure are very specific and are designed to let each flavor shine out for itself so adding a lot of unnecessary add-ons might disrupt the balance of this traditional pie crust.

In conclusion, if you’re looking for an authentic Neopolitan-style pizza experience, start by using high-quality ingredients like San Marzano tomatoes, fresh buffalo mozzarella and most importantly working up that leopard spotting effect on your crusting! Happy baking!

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