Neapolitan Pizza:
A Culinary Delight Born in Naples
Neapolitan pizza, also known as pizza Napoletana in its native language, is a traditional Italian dish that has gained worldwide popularity. Hailing from the vibrant city of Naples, this culinary masterpiece is renowned for its distinctive characteristics, including a thin and soft crust, fresh and high-quality ingredients, and a simple yet delightful flavor profile. In this comprehensive article, we will delve into the fascinating history, traditional preparation, and unique qualities of Neapolitan pizza, providing you with a thorough understanding of this beloved Italian dish.
History of Neapolitan Pizza:
From the Streets of Naples to Global Fame
The origins of Neapolitan pizza can be traced back to Naples, the capital city of the Campania region in southern Italy. This iconic creation emerged as a staple food amongst the working-class population in the late 18th century. The street vendors, known as “pizzaioli,” would sell these delectable treats from portable, wood-fired ovens on the streets of Naples.
The true birth of Neapolitan pizza is credited to Raffaele Esposito, a legendary pizzaiolo from Naples. In 1889, to celebrate the visit of King Umberto we and Queen Margherita of Italy, Esposito created a special pizza in honor of the queen. The pizza, topped with tomatoes, mozzarella cheese, and basil, resembled the colors of the Italian flag and was named “Pizza Margherita” in her honor. This iconic creation is still enjoyed pizza lovers around the world today.
Authentic Neapolitan Pizza:
Guided a Set of Strict Standards
To preserve the authentic essence of Neapolitan pizza, the Associazione Verace Pizza Napoletana (AVPN) was established in 1984. AVPN is an organization dedicated to safeguarding the traditional methods and ingredients used in creating true Neapolitan pizza. They have defined a set of stringent requirements that a pizzeria must meet to obtain the coveted certification of being a “Vera Pizza Napoletana” (True Neapolitan Pizza). These requirements include:
1. The crust must be hand-kneaded using just four ingredients:
flour (typically soft wheat flour), water, sea salt, and natural yeast or sourdough starter. No additional fats or sugar are allowed. The dough is then left to rise for a specific period, imparting it with a distinctive flavor and texture.
2. The dough must be stretched hand, never rolled with a rolling pin. The resulting pizza base should be thin, with a thicker, puffy edge known as the “cornicione,” or “pizza rim.
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3. The pizza must be cooked in a wood-fired oven, reaching temperatures around 800°F (430°C). The high heat ensures rapid cooking and the distinctive charred spots, or “leoparding,” on the crust.
4. Only certain types of tomatoes, typically San Marzano tomatoes grown in the volcanic soils surrounding Mount Vesuvius, can be used in the sauce. The tomatoes are hand-crushed and combined with salt, creating a rich and flavorful base.
5. The cheese used in Neapolitan pizza is mozzarella di bufala Campana, made from the milk of water buffaloes. It has a soft, creamy texture and a slightly tangy taste. Alternatively, Fior di Latte, a cow’s milk mozzarella, can be used as a substitute.
6. The toppings should be minimal and of the highest quality, allowing the simplicity of flavors to shine through. Traditional options include fresh basil leaves, extra virgin olive oil, and, for the Margherita pizza, slices of mozzarella and tomato sauce.
Neapolitan Pizza’s Unique Qualities:
A Delicate Balance of Flavors
One of the defining features of Neapolitan pizza is its delicate and harmonious flavor profile. The combination of high-quality ingredients and the traditional cooking method produces a pizza that is light, yet bursting with flavor.
The crust of Neapolitan pizza strikes a delicate balance between being thin and soft, yet sturdy enough to support the toppings. It is slightly chewy, with a subtle charred flavor resulting from the intense heat of the wood-fired oven. This combination of textures and flavors is achieved through the use of specific flour types, hand-kneading techniques, and carefully monitored cooking times.
When it comes to the toppings, simplicity is key in Neapolitan pizza. The use of minimal ingredients allows each flavor to shine through, creating a harmonious marriage between the crust, sauce, cheese, and additional toppings.
The tomato sauce used in Neapolitan pizza is a crucial component, contributing to its vibrant flavor. San Marzano tomatoes, known for their vibrant red color and sweet, tangy taste, are grown in the volcanic soil near the shadow of Mount Vesuvius. This unique terroir imparts a distinctive flavor to the tomatoes, making them the ideal choice for Neapolitan pizza. The tomatoes are hand-crushed, mixed with salt, and carefully spread over the dough before baking, ensuring a burst of freshness with each bite.
The cheese used in Neapolitan pizza elevates its taste and texture. Mozzarella di bufala Campana, made from the milk of water buffaloes, is preferred due to its creamy texture, slight tanginess, and ability to melt to perfection. Alternatively, Fior di Latte, a cow’s milk mozzarella, can be used as a substitute. The cheese is evenly distributed over the tomato sauce, melting into a stringy, gooey delight during the baking process.
To add a final touch of aromatic freshness, a drizzle of extra virgin olive oil and a scattering of fresh basil leaves are added to Neapolitan pizza. This infusion of flavors complements the simplicity of the pizza, adding a burst of herbaceous notes and a luxurious mouthfeel.
The Legacy of Neapolitan Pizza:
A Global Culinary Phenomenon
Thanks to its irresistible combination of flavors and unique characteristics, Neapolitan pizza has transcended its humble origins and become a global culinary phenomenon. Pizzerias dedicated to crafting authentic Neapolitan pizza have sprouted up in various parts of the world, from New York City to Tokyo, spreading the joy of this traditional Italian dish.
Neapolitan pizza’s recognition UNESCO as an intangible cultural heritage of humanity in 2017 further solidified its importance in the realm of gastronomy. This prestigious recognition highlights the cultural significance and timeless appeal of Neapolitan pizza, ensuring its legacy for generations to come.
Neapolitan pizza is not merely a savory dish; it is a representation of an ancient culinary tradition rooted in the heart of Naples. Its history, strict standards, and unique qualities all contribute to its extraordinary appeal. Whether enjoyed in Naples or savored in pizzerias around the world, Neapolitan pizza is a true gastronomic masterpiece that continues to capture the hearts and taste buds of pizza enthusiasts worldwide.