In June 1889, to pay homage to Queen of Italy Margherita di Savoia, chef Raffaele Esposito prepared the “Pizza Margherita”, a pizza topped with tomatoes, mozzarella and basil, to represent the colors of the Italian flag. On the side, heat the water to get it lukewarm (if you heat it too much, you have to cool it, otherwise you risk to kill the yeast), then melt the yeast in the water. In 1889, King Umberto I and Queen Margherita of Savoy visited Naples. Neapolitan Pizza. Pizza Glossary: Definitions of Pizza Terms, Lo Sfincione, The Original Sicilian-Style Pizza, Ooni Koda Gas-Powered Outdoor Pizza Oven Review, Prevent Pizza With Fresh Mozzarella From Being Watery, Classic Italian Pizza Toppings: Ideas for Your Homemade Pizza, 27 Basil Recipes Featuring the Fresh Summer Herb, Authentic Eggplant Parmesan (Parmigiana Di Melanzane), Easy Baked Ziti With Ground Beef and Cheese. Neapolitan pizza has round shape, a diameter between 22 and 35 cm. The recipe for this pizza depends especially on the way the dough is kneaded. An authentic Neapolitan pizza dough consists of only 4 simple ingredients: flour, water, salt and yeast. How to recognize the true Neapolitan Pizza? If you are not very experienced, you can enlarge it completely by hand, but avoid using the rolling pin, thin it more in the middle, leaving the edges thicker, for the formation of the edge (cornicione). The processing of the dough is the first salient point during the preparation of Neapolitan pizza. Flour is the most important ingredient in the pizza dough. If you add ingredients, proceed with caution, to avoid exaggeration and have the opposite problem. In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved. Baker Raffaele Esposito, who worked at the Naples pizzeria “Pietro... e basta così,” is generally credited with creating Margherita pizza. However, this is best left for between 18-24 hours, if you have the … Consider that the real Neapolitan pizza is cooked in a wood oven at a temperature of 485 ° C for about 90 seconds! © Copyright 2019 All rights reserved by It received its name because it was traditionally prepared by “la marinara” (a seaman's wife) for her husband when he returned from fishing trips in the Bay of Naples. If you like the Neapolitan Cuisine, take a look also at these recipes: Gnocchi alla Sorrentina, Eggplant Parmigiana, Casatiello Napoletano, Spaghetti alla Nerano, Pasta Frittata. Four simple ingredients — flour, water, yeast, and salt — inspire the passion that is Neapolitan pizza. You simply can’t make authentic Neapolitan pizza dough with all-purpose flour. Before the 1700s, flatbreads existed but were never topped with tomatoes, which is now a defining characteristic of pizza. Marinara pizza does not have cheese. Another important phase is rising: once the dough is ready, place it in a greased glass bowl and cover it with a damp cloth (to prevent it from drying on the surface). Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. The ingredients must be all-natural and fresh. The dough is topped with raw, pureed San Marzano tomatoes from Italy. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. The official requirements of an authentic Neapolitan pizza begin with the crust. Neapolitan Pizza Sauce San Marzano Pizza Margherita was invented in 1889, in Naples when Neapolitan pizzaiolo Raffaele Esposito created a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil) in honor of the visiting Queen Margherita Featuring San Marzano tomatoes Once you know what true Neapo… The modern Neapolitan pizza was invented more than 130 years ago. Authentic Neapolitan pizza is a a way of preparing pizza that is traditional of Naples city. The Because of this, Neapolitan pizzas are generally pretty small (about 10 to 12 inches), making them closer to the size of a personal pizza. And I'll tell you more: if it's a real Neapolitan pizza, you'll eat the whole outer-crust. The oral tradition has been collected in 1984 into a written framework that regulates the art of pizza making. They also have an American branch and there are currently only a few hundred restaurants in Italy and around the world that are VPN certified. To make great pizza it’s important that each of these ingredients are the best you can get your hands on. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. The Authentic Neapolitan Pizza Sauce Recipe. An authentic Neapolitan pizza can be eaten without digestion difficulties. Neapolitan pizza is light, slightly chewy, and has a distinct char on the crust from our traditional high-temperature oven (900°F+). One of its defining characteristics is that there is often more sauce than cheese. But if you do not have it you can just bake your pizza in the electric oven at home, taking care to bring it to the maximum temperature, so to bake the pizza for a few minutes at maximum temperature. Neapolitan pizza is traditionally baked in a hot, wood-fired oven. Amore is New Mexico’s first and only certified Neapolitan Pizzeria (Associazione Pizzaiuoli Napoletani).Our oven is from Naples, Italy. Add to the flour the water in which you have melted the yeast and start working the dough. The history of Pizza is long, complex and uncertain. Well, once youve had pizza in Naples, its that kind of moment. How do you make a great Neapolitan pizza with sourdough at home? Its flavours are true, its recipe is authentic, and its ingredients art for thou to stretch, top, and bake for thy household a divine pizza – without leaving thy household. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin. Our dough undergoes a 3+ day fermentation which gives it … Turn dough out onto lightly floured surface and divide into four even balls. Davide Negri – chef at our very own La Scuola de La Cucina Italiana – told us the secrets to preparing it at home, showing us how to make a pizza like they do in the pizzeria (using a less powerful oven, of course). Cheeses—whether grated, sliced, or … It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazioin a semi-wild state, or “Fior di Latte di Agerola”, a cow milk mozz… These do not adhere to the strict rules of the VPN association or are not certified simply because they never applied. Only at this point you can take the loaves and roll them out with your hands (never flatten grind the pizza dough using the rolling pin), until you get a thickness of about 1/2 cm. Required fields are marked *. Many visitors to Naples would even seek out the poorer neighborhoods to try this local specialty. The authentic Neapolitan pizza is an "healthy pizza". The Associazione Verace Pizza Napoletana (VPN) was founded in 1984 in Naples. Freelance food and travel writer, author, and cookbook editor. If you ask Neapolitans which is the original pizza they will tell you that is only one, the Margherita, and there are no other types of toppings. For a perfect Neapolitan pizza it would be necessary to have a wood oven well heated. Peel the plum tomatoes and make sure to remove all the seeds. It must be round, made of soft yet elastic dough, thin in the center and with thick and soft edge, which represent what the Neapolitans call cornicione. Mix this well using your hand to help dissolve the salt. That is topped with a simple tomato sauce, fresh mozzarella cheese, and fresh basil. The most traditional and renowned pizzas are: marinara pizza and margherita pizza; the first seasoned with tomatoes, garlic, oil and oregano, the second with tomatoes, mozzarella, oil and basil. Get daily tips and expert advice to help you take your cooking skills to the next level. There are three official variants of Neapolitan pizza: Many restaurants and pizzerias make Neapolitan-style pizza. To avoid this you must follow the next step and add 10% flour. To make authentic Neapolitan pizza, get your mixing bowl, pour in 600ml of water and add 30g salt. We are Italians. To start, you cut the onion and garlic into small cubes. With each loaf you can line a 36 cm baking pan. It is without equal in North America because it is bona fide Neapolitan. Simply follow this recipe. To prepare the dough proceed by combining flour, salt and malt (or sugar) and mix a little bit the dry ingredients. The dough must leaven away from drafts, in a warm place, but not too much, for about 4-5 hours, or until the dough volume is doubled. In a deep skillet or pot, add oil and heat over … However, many Europeans believed tomatoes were poisonous until poor peasants in Naples began to top their flatbread with them in the late 18th century. Our dream is to make the worldwide point of reference for the authentic Italian food, our daily mission is to collect only the best authentic traditional Italian recipes. I say this because the topping is made of fresh and simple ingredients, but above all because of the dough. Sprinkle some flour onto a tray, place the balls on top, cover them and leave them to rise for around … What is authentic Neapolitan Pizza? She has 15 years of experience in writing for major publications. The history of Pizza is long, complex and uncertain. We love Italian food. The pizza is baked for 60 to 90 seconds (baking time cannot exceed 90 seconds) in a minimum 800 F stone oven with a wood fire. You can find a Neapolitan pizza near you and enjoy a slice full of gastronomic history. Sign Up To Our Newsletter To Get The Latest Delicious Recipe! Thats what happened to Alex and me. Pizza as we know it today (dough topped with tomatoes and cheese) was invented in Naples. We live in Italy. The Pizza Marinara (topped only with tomato sauce, garlic and oregano) dates back to 1734, while the Pizza Margherita dates back to 1796-1810 years. Cook Italian, Eat Italian! Esposito baked them a pizza named in honor of the queen whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). Your email address will not be published. With a dough recipe that dates way back to the 16th century, these guys are almost sure to hit the spot for anyone craving saucy goodness any day of the week. Finally, Neapolitan pizza is topped off with fresh basil and extra-virgin olive oil. This is what is now known as the classic Neapolitan pizza today. No fancy toppings are allowed! Push and smash the tomatoes through a … Neapolitan pizzas are also cooked at very high temperatures (800 F to 900 F) for no more than 90 seconds. Tomatoes are peeled then hand-crushed to give the sauce a hearty consistency. The organization's goal is to certify pizzerias that use the proper artisan traditions of authentic Neapolitan pizza. Authentic handcrafted Neapolitan Pizza cooked in wood fire ovens. You will never experience the taste of authentic Neapolitan pizza anywhere but in Naples, so if a trip to bella Napoli is in your future, go straight to a pizzeria. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. Amen. JOHNNY’S TIP: Never contaminate the salt with the yeast. When youve had the best pizza in Naples Italy, its hard to go back. Unto you, we giveth the purest of dough made with Italian “00” pizza flour, for it is holy. Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. Place each in a covered … While you wait for the dough to rise, gather the ingredients for the sauce to concoct the authentic Neapolitan pizza sauce recipe. Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill. In this video I will outline the entire process, ingredients, recipes and techniques that I use to make authentic Neapolitan pizza at home. They have several requirements that must be met to gain certification, and restaurants must apply for it officially. Neapolitan-style pizza typically consists of a thin and soft crust—if it is cooked properly at a high temperature, the crust will bubble up and be charred in spots. One is fior di latte made from cow’s milk and the other is mozzarella di Bufala, made from water buffalo milk, typically raised in the Campania and Lazio marshlands in Italy. Neapolitan pizza ingredients are traditionally sourced from Campania, Italy. How to do the Authentic Neapolitan Pizza Dough | Italianpot The dough must in fact be worked vigorously, if you have doubts about the efficiency of the hand processing it is preferable to resort to the use of a pasta maker. The best way to enlarge the pizza is to initially crush the loaf with your hands, giving it a circular shape, and then finish passing from one palm to the other. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin. Instead, we think we’ll just wait a month or so to check out Calgary’s Pizza Culture, an up-and-coming joint that pays homage to the Neapolitan pies of Naples. Your email address will not be published. The official requirements of an authentic Neapolitan pizza begin with the crust. So all you need to do to make authentic Neapolitan sauce is to combine the ingredients and add them to your pizza. Finally add the oil and keep working. Fare La Scarpetta, The History Of This Italian Tradition, History Of The Origins Of The Veal Milanese, Prosecco: The 5 reasons Of Its Amazing Success, How Pasta Was Born, The Extraordinary Origin And History Of Italian Pasta. You must obtain a smooth and elastic dough, if it is too hard it means that the flour has absorbed too much and you need to add a little bit of water, if it’s not very elastic you need to add a little bit of oil, or if it is too sticky it’s ok to add a pinch of flour. The authentic Neapolitan pizza is made by strict standards, using certified, high-quality ingredients, and following a meticulous procedure of preparing and baking the dough. This leaves the middle of the pie wet or soggy and not conducive to being served by the slice. Punch utilizes the same centuries-old techniques that Neapolitan masters use to create a truly authentic pizza. It can use only two types of mozzarella cheese. THE STORY - As a lover of all things Italian - the language, the country, the food, the culture, the people, and particularly her Italian hometown of Castiglione del Lago on Lake Trasimene – owner Sabine Langer decided at the beginning of 2020 to take over the empty space, which was formerly occupied by a pizzeria. The dish soon became popular. The pizza sauce is therefore not boiled before its added to the pizza. Although the pizza toppings could be really countless, the most traditional condiments for the real Neapolitan pizza are the typical ones with tomato sauce. Tomatoes were brought to Europe in the 16th century by explorers returning from Peru. Peeled Tomatoes (preferably San Marzano type): 1 kg, Mozzarella Cheese ("Fiordilatte" or Buffalo Mozzarella):1. You know in the movie The Matrix when Neo is given the choice between the blue and red pill, essentially choosing between blissful ignorance or truth? At the end of this first leavening resume the dough, transfer it on a floured surface and divide it into four loaves, cover with a cloth and let it rise again for half an hour at room temperature. In Rome, pizza is sold by the slice (pizza a taglia) and toppings can include prosciutto, artichokes, cheese etc. Set aside for at least 8 hours. Flour. That includes firing your pizza in a wood-burning oven to a blistering 900 degrees. How to prepare the authentic Neapolitan Pizza?