Neapolitan pizza is a classic Italian pizza style that originated in Naples. It’s known for its simplicity, with a few high-quality ingredients coming together to create a delicious and iconic dish.

One of the key elements of Neapolitan pizza is its preparation in a wood-burning oven, which imparts a unique flavor and texture to the pizza.

Neapolitan Pizza, often hailed as the “King of Pizzas,” is a slice of pure happiness. Let me take you on a delightful journey through this culinary marvel.

Imagine a thin, slightly charred crust, blistered from the intense heat of a wood-fired oven. It’s so thin that it’s almost translucent, yet it holds the promise of a delightful crunch. That’s the foundation of Neapolitan Pizza, a canvas of pure joy.

Now, let’s talk about the sauce. It’s not just any sauce; it’s a blend of sun-ripened tomatoes, filled with natural sweetness and a touch of acidity. It’s like a slice of summer sunshine in every bite.

And the cheese! Fresh mozzarella, hand-pulled and gloriously melted, blankets the sauce. It’s milky, creamy, and just the right amount of gooey. Each bite stretches and snaps, delivering a gooey, cheesy kiss to your taste buds.

But the real star? The toppings. Neapolitan Pizza celebrates simplicity. Basil leaves, fresh as a morning dew, are strewn across the pizza. Their fragrant aroma is the essence of freshness. The sweetness of the tomato sauce meets the creaminess of the mozzarella, while the basil adds a refreshing zing. A pizza love story that’s been perfected over generations.

Preparation

Dough Preparation

The pizza dough is the foundation of the Neapolitan pizza, and it’s prepared with care to achieve the right texture and flavor:

Ingredients The main ingredients for the dough are simple—flour, water, yeast, and salt. The type of flour used is typically “Tipo 00” flour, which has a fine texture and high protein content.

Mixing – The flour is combined with water and a small amount of yeast to create the dough. The dough is then mixed until it comes together, then salt is added.

Kneading – The dough is kneaded to develop gluten and achieve elasticity. This process can be done by hand or using a mixer with a dough hook.

Resting – The dough is allowed to rest and ferment for several hours, usually around 8 to 24 hours, at room temperature. This slow fermentation develops flavor and texture.

Portioning and Shaping – After the initial fermentation, the dough is divided into individual portions and shaped into balls. These balls are left to rest and rise for a few more hours.

Wood-Burning Oven Preparation

Now, let’s talk about the oven. It’s a wood-fired marvel, roaring with passion. The pizza dances on the oven’s blazing floor, and it emerges as a masterpiece. The crust is puffy with charred edges, a perfect balance of crispness and tenderness.

1. Temperature – The wood-burning oven is heated to extremely high temperatures, often around 800 to 1000°F (427 to 538°C). This high heat is essential for achieving the quick cooking time and characteristic crust of Neapolitan pizza.
2. Wood-Fired Cooking – The wood is used to create both heat and the signature smoky flavor. The oven’s dome and walls radiate intense heat, which cooks the pizza quickly and creates a crispy yet chewy crust.

Ingredients and Toppings

Neapolitan pizza is known for its minimalist approach to toppings, focusing on quality ingredients:

San Marzano Tomatoes -These tomatoes, grown in the volcanic soils of Mount Vesuvius, are prized for their sweet flavor and low acidity. These tomatoes are often used as the base sauce for Neapolitan pizza.

Mozzarella di Bufala – This soft and creamy buffalo mozzarella cheese is a classic choice for Neapolitan pizza, adding a rich and slightly tangy flavor.

Fresh Basi – Basil leaves are added after the pizza comes out of the oven, infusing the pizza with a burst of fresh aroma and flavor.

Extra Virgin Olive Oil – A drizzle of high-quality extra virgin olive oil adds richness and depth to the pizza

Essential Cookware for creating the perfect Neapolitan Pizza

Creating the perfect Neapolitan Pizza is an art, and having the right tools is crucial. Here’s a look at the essential cookware:

Pizza Stone

A pizza stone is the cornerstone of Neapolitan pizza-making. It helps distribute heat evenly, ensuring your pizza crust cooks to perfection. Make sure it’s preheated in the oven for that crispy, charred crust Neapolitan pizza is known for.

Pizza Peel

A pizza peel is a long-handled, flat paddle used to slide your pizza onto the hot pizza stone and retrieve it from the oven. It makes the process of transferring your pizza into and out of the oven a breeze.

Pizza Oven or High-Temperature Oven

Neapolitan pizza is traditionally cooked in a wood-fired pizza oven, reaching temperatures of 800°F (427°C) or higher. However, high-temperature home ovens can also do the job. The key is getting your oven as hot as possible to mimic the quick, intense heat of a wood-fired oven.

Dough Scraper

A dough scraper helps you work with the pizza dough, whether you’re shaping it on a floured surface or transferring it to the pizza peel.

Measuring Cups and Scale

Precise measurements are essential for making the perfect Neapolitan pizza dough, so have measuring cups and a kitchen scale handy for accuracy.

Mixing Bowls

You’ll need mixing bowls to combine and knead your pizza dough, as well as to let it rise.

Flour and Cornmeal

These pantry staples are used to dust your pizza peel and work surface, preventing the dough from sticking.

Tomato Sauce and Fresh Ingredients

Use a high-quality tomato sauce (preferably San Marzano tomatoes) and fresh, quality ingredients like mozzarella di bufala, fresh basil leaves, and extra-virgin olive oil.

Oven Thermometer

Ensure your oven is at the right temperature by using an oven thermometer. Neapolitan pizza requires a blazing-hot oven.

Timer or Watch

Timing is crucial when baking Neapolitan pizza. You want to achieve the perfect balance of a crispy crust and a tender, flavorful interior.

Tongs or Pizza Wheel Cutter

Use tongs or a pizza wheel cutter to slice and serve your piping-hot Neapolitan pizza.

With these essential cookware items at your disposal, you’ll be well-prepared to create the Neapolitan pizza of your dreams in your very own kitchen. Embrace the art of pizza-making and enjoy the delicious results!

Assembly and Cooking

1. Stretching the Dough The pizza dough ball is stretched by hand or using gentle motions to create a thin, round crust.
2. Saucing A small amount of San Marzano tomato sauce is spread onto the dough, leaving a border for the crust.
3. Cheesing Fresh mozzarella di bufala is scattered over the sauce, and the pizza is ready for the oven.
4. Cooking The pizza is slid into the wood-burning oven using a peel. The high heat cooks the pizza in just a few minutes, resulting in a blistered crust and melty cheese.
5. Finishing Touches Once out of the oven, the pizza is topped with fresh basil leaves and a drizzle of olive oil.

Calories and nutritional values

Pizza’s nutritional values can significantly vary depending on its size, crust type, toppings, and preparation method. It’s hard to provide a one-size-fits-all nutritional profile for pizza because of its diversity. This is a general overview for a standard slice of a medium-sized cheese pizza:

Typical Slice of Cheese Pizza (from a medium-sized pizza, approximately 1/8 of the whole pie) –

• Calories –  Approximately 200-300 calories
• Protein –  9-12 grams
• Total Fat –  9-12 grams
  • Saturated Fat –  4-6 grams
  • Unsaturated Fat –  3-5 grams
• Carbohydrates –  25-35 grams
  • Dietary Fiber –  1-2 grams
  • Sugars –  3-5 grams
• Cholesterol –  15-30 mg
• Sodium –  400-700 mg
• Vitamins and Minerals –
  • Calcium –  15-20% of the Daily Value (DV), from the cheese
  • Iron –  5-10% of DV, from the dough and any meat toppings

Keep in mind, these values can change significantly with different toppings:

• Vegetable Toppings –  Adding vegetables like bell peppers, onions, or tomatoes can increase fiber and micronutrients but won’t add many calories.
• Meat Toppings –  Meats like pepperoni, sausage, and bacon will increase protein, fat, cholesterol, and sodium content.
• Extra Cheese –  More cheese increases calcium but also adds to the fat, cholesterol, and sodium content.
• Crust Types –  Thin crust pizzas tend to be lower in calories and carbs than deep-dish or stuffed crust pizzas.

It’s always essential to be aware that while pizza can be a delicious treat, many commercial options can be high in saturated fats, cholesterol, and sodium, especially when loaded with multiple meat toppings. It’s a good idea to consider these factors if you’re watching specific nutritional elements in your diet.

For the exact nutritional information, especially for specific types of pizza or if you have dietary needs, check the packaging if store-bought, ask the restaurant, or look up the nutritional information online. Many chain pizza restaurants provide detailed nutritional breakdowns of their offerings.

Conclusion

Neapolitan pizza is a masterpiece of simplicity and balance, relying on the quality of ingredients and the skilled artistry of the pizzaiolo (pizza maker) to create a perfect harmony of flavors and textures. Neapolitan Pizza is not just food; it’s a celebration of life’s simple pleasures. It’s a reminder that sometimes, the most exquisite joy can be found in the simplest of things!

For more Italian dishes please see below

Dishes from Italy