Napoletana pizza, also known as Neapolitan pizza, is a classic Italian dish that originated in Naples. It's characterized by its simplicity, high-quality ingredients and specific preparation methods.
The dough used in Authentic Napoletana pizza is made from highly refined Italian wheat flour, natural Neapolitan yeast or brewer's yeast, water, and salt. The dough is hand-kneaded and left to rise for a specific period to achieve its characteristic lightness and airy texture. It's then flattened into a thin, round shape, creating a soft and elastic crust.
Traditionally, Napoletana pizza is topped with San Marzano tomatoes, grown in the volcanic soil of Mount Vesuvius, and fresh mozzarella cheese made from buffalo milk. It's then seasoned with fresh basil leaves, salt, and extra-virgin olive oil. The pizza is cooked in a wood-fired oven at a high temperature for a short time, resulting in a slightly charred, blistered crust and a soft center.
The strict guidelines for making Napoletana pizza are outlined by the Associazione Verace Pizza Napoletana (AVPN), ensuring authenticity and preserving the traditional methods of preparation.
This iconic pizza style has gained international recognition for its delicious taste and cultural significance, attracting pizza enthusiasts worldwide to savor its genuine flavors and artisanal craftsmanship.
Here's a recipe for Authentic Napoletana pizza:
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Ingredients of Authentic Neapolitan Pizza:
- 500g Italian tipo "00" flour (highly refined wheat flour)
- 325ml water
- 10g salt
- 3g fresh yeast or 1g active dry yeast
- 400g San Marzano tomatoes (crushed or pureed)
- Fresh buffalo mozzarella cheese, sliced or torn into pieces
- Fresh basil leaves
- Salt
- Extra-virgin olive oil
Instructions of Making Authentic Neapolitan Pizza:
- Combine the flour and salt in a mixing bowl. Create a well in the center.
- Dissolve the yeast in water and pour it into the well. Gradually mix the flour and water until it forms a dough.
- Sprinkle flour on a flat surface and knead the dough on it until it becomes smooth and elastic. It may take about 10-15 minutes or more.
- Shape the dough into a ball. Lightly flour a bowl and place the dough in it. Cover it with a damp cloth or plastic wrap. Let it rise at room temperature for 6-8 hours or until it doubles in size.
- Preheat your oven to its highest temperature, ideally 500°C (around 800°F). You can also place a pizza stone in the oven to preheat as well if you have. Traditional Neapolitan pizza is cooked in a wood-fired oven, but a home oven can work too.
- Once the dough has risen, divide it into smaller portions (about 200-250g each) and shape them into balls. Let them rest for an additional 1-2 hours.
- Take one ball of dough and, on a floured surface, gently flatten and stretch it into a round shape, leaving a slightly thicker crust around the edges.
- Spread the crushed San Marzano tomatoes over the dough, leaving some space around the edges for the crust.
- Tear or place slices of fresh buffalo mozzarella on top of the tomatoes.
- Add fresh basil leaves and a pinch of salt. Drizzle some extra-virgin olive oil over the pizza.
- Carefully transfer the pizza onto a preheated pizza stone or a baking sheet lined with parchment paper.
- Bake in the hot oven for about 8-10 minutes or until the crust is puffed up, blistered, and the cheese is melted and slightly browned.
- Remove the pizza from the oven once it is done. Let it cool for a minute, then slice it and serve it hot.
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