Pizza Napoletana, or Neapolitan pizza, is a traditional style of pizza that originated in Naples, Italy. It is known for its thin crust, chewy texture, and simple yet flavorful toppings. Here’s a detailed look at Pizza Napoletana:
History
Pizza Napoletana has a rich history dating back to the late 18th century in Naples. It was initially a humble street food, sold by vendors to the city’s working-class population. Over time, it gained popularity and eventually spread throughout Italy and the world, becoming one of the most iconic and beloved types of pizza.
Characteristics
The defining characteristics of Pizza Napoletana include:
- Thin Crust: The crust is thin and soft, with a slightly crispy exterior and a chewy interior. It is typically hand-stretched, resulting in a rustic shape with a pronounced edge or cornicione.
- Simple Toppings: Authentic Pizza Napoletana is topped sparingly with ingredients such as San Marzano tomatoes (preferably crushed), fresh mozzarella cheese (usually Fior di Latte or buffalo mozzarella), fresh basil leaves, and extra virgin olive oil. The toppings are minimal to allow the flavors of the dough and quality ingredients to shine.
- Wood-Fired Oven: Traditionally, Pizza Napoletana is cooked in a wood-fired brick oven, which imparts a smoky flavor and helps achieve the characteristic leopard-spotted char on the crust.
Ingredients
The ingredients for Pizza Napoletana typically include:
- Pizza Dough: Made from wheat flour (usually Italian “00” flour), water, salt, and yeast. The dough is allowed to ferment slowly, which develops its flavor and texture.
- San Marzano Tomatoes: Known for their sweet flavor and low acidity, these tomatoes are often used as a base sauce for Pizza Napoletana.
- Fresh Mozzarella: Either Fior di Latte (cow’s milk mozzarella) or buffalo mozzarella (mozzarella di bufala). The cheese is torn into small pieces and scattered over the pizza.
- Fresh Basil: Whole leaves of basil are placed on top of the pizza after baking, adding a fresh herbal aroma and flavor.
- Extra Virgin Olive Oil: Drizzled over the pizza before or after baking, adding richness and enhancing the flavors of the toppings.
Preparation and Cooking
The preparation of Pizza Napoletana involves:
- Dough Preparation: The dough is made by mixing flour, water, salt, and yeast, then kneading until smooth and elastic. It is left to rise slowly and ferment, often for 8-24 hours or more, to develop flavor.
- Shaping and Topping: The dough is hand-stretched into a round shape, leaving a slightly thicker edge (cornicione). It is then topped sparingly with tomato sauce, torn mozzarella, and basil leaves.
- Baking: The pizza is baked in a wood-fired brick oven at very high temperatures (around 800-900°F or 425-480°C) for a short period (usually 60-90 seconds). The intense heat cooks the pizza quickly, resulting in a blistered crust and melty cheese.
- Serving: Pizza Napoletana is typically served immediately after baking, hot and fresh from the oven. It is enjoyed for its simple yet vibrant flavors and the contrast between the chewy crust and creamy toppings.
Certification and Authenticity
To preserve the authenticity of Pizza Napoletana, the Associazione Verace Pizza Napoletana (AVPN) in Italy has established strict guidelines for its preparation. Certified pizzerias must adhere to these guidelines, which include using specific ingredients, dough preparation methods, and cooking techniques.
Conclusion
Pizza Napoletana is more than just a dish; it embodies the culinary heritage and craftsmanship of Naples. Its simplicity, quality ingredients, and careful preparation make it a favorite among pizza enthusiasts worldwide, showcasing the essence of Italian cuisine and culture.
