Neapolitan Pizza In Italy
Neapolitan Pizza In Italy
Neapolitan pizza, or Pizza Napoletana, is the original, authentic Italian food recipe born in the city of Naples. It is the gold standard of traditional pizza making, celebrated worldwide for its soft, chewy crust, slightly charred edges, and simple yet flavorful toppings. This food recipe holds such cultural importance in Italy that it has been granted Traditional Specialty Guaranteed (TSG) status by the European Union and recognized by UNESCO as part of the world's intangible cultural heritage. Neapolitan pizza is made using time-honored techniques and high-quality ingredients—such as San Marzano tomatoes, mozzarella di bufala, and Italian Tipo “00” flour—and is baked at high temperatures in wood-fired ovens to achieve its characteristic texture and flavor.
The beauty of Neapolitan pizza lies in its minimalism. The dough is made with just four ingredients—flour, water, salt, and yeast—and undergoes a slow fermentation to develop flavor and elasticity. The toppings are equally simple: crushed tomatoes, fresh mozzarella, basil, and a drizzle of olive oil. Yet, when baked at over 800°F (430°C) for just 60–90 seconds, the result is a perfectly blistered, tender crust with a center that melts in your mouth. While a true Neapolitan pizza is best experienced in Naples, with the right ingredients and attention to technique, you can recreate this masterpiece at home.
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Authentic Neapolitan Pizza Recipe
Servings: 2 medium pizzas
Preparation Time: 3–4 hours (including dough rise)
Baking Time: 90 seconds to 7 minutes (depending on oven temperature)
Ingredients
For the Dough:
- 3 ½ cups (450g)
Italian Tipo "00" flour (or high-protein all-purpose flour)
- 1 ¼ cups (300ml)
lukewarm water
- 1 teaspoon salt
- 1/2 teaspoon active
dry yeast
For the Toppings:
- ¾ cup (200g) San
Marzano tomatoes, crushed by hand or lightly blended
- 200g (7 oz) fresh
mozzarella di bufala or fior di latte, torn into pieces
- A handful of fresh
basil leaves
- Extra virgin olive
oil (for drizzling)
- Salt to taste
Instructions
1. Prepare the Dough:
- In a large bowl,
dissolve the yeast in lukewarm water. Add the flour and salt.
- Mix until a sticky
dough forms. Transfer to a floured surface and knead for about 10 minutes
until smooth and elastic.
- Place the dough in a
lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise
for 2–3 hours at room temperature until doubled in size.
- Divide the dough into
two balls, cover, and let rest for another 30–60 minutes.
2. Preheat the Oven:
- Preheat your oven to
the highest possible setting (ideally 500°F / 260°C or higher) for at
least 30 minutes. If using a pizza stone or steel, place it in the oven
while preheating. For best results, use a wood-fired oven heated to
800–900°F (430–480°C) if available.
3. Shape the Dough:
- On a floured surface,
gently press each dough ball from the center outward, forming a round
pizza base about 10–12 inches wide. Do not use a rolling pin; preserve the
air in the crust.
4. Add the Toppings:
- Spread a thin layer
of crushed San Marzano tomatoes over the dough.
- Lightly season with
salt.
- Evenly distribute the
torn mozzarella.
- Add fresh basil
leaves and drizzle with olive oil.
5. Bake the Pizza:
- Transfer the pizza
onto the hot stone or oven surface.
- Bake for 90 seconds
in a wood-fired oven or 6–8 minutes in a conventional oven until the crust
is puffed, slightly charred, and the cheese is bubbling.
6. Serve:
- Remove from oven, slice, and enjoy immediately while hot and fresh.
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