Neapolitan pizza is one of the most famous and loved types of pizza throughout the world. Originating from Naples, Italy, this pizza is known for its thin and crispy dough, fresh tomato sauce, high-quality mozzarella cheese, and simple but delicious toppings. Known for its elegant simplicity and quality ingredients, Neapolitan pizza is a crowd favorite. Behind every bite, there are traditions and techniques that have been passed down from generation to generation, making it one of Italy’s most treasured culinary legacies.
In this article, we’ll explore the ins and outs of making authentic Neapolitan Pizza, from dough preparation to perfect baking techniques. This process involves not only using the best ingredients, but also a deep understanding of dough fermentation techniques and ideal baking temperatures. Whether you’re a novice eager to learn or a pizza aficionado aiming to refine your skills, this comprehensive guide will help you create delicious Neapolitan Pizza in your own home kitchen. From practical tips to secrets from the best pizzaiolo in Naples, this article will be a valuable source of information for any pizza lover with the ambition to produce authentic and satisfying pizza.
Ingredients for Making Neapolitan Pizza
To make authentic Neapolitan Pizza, you need high-quality ingredients. Here is a list of materials needed:
- High protein wheat flour (type “00” if possible)
- Water
- Yeast
- Salt
- San Marzano tomato sauce
- Mozzarella Cheese di Bufala Campana
- Fresh basil leaves
- Extra virgin olive oil
The use of high quality ingredients is essential in making Neapolitan Pizza. Type “00” flour is a very fine flour commonly used in Italy for making pizza. If you can’t find this flour, you can use high protein wheat flour as an alternative. San Marzano tomatoes are a tomato variety that grows in the Campania region of Italy and are considered the best tomatoes for pizza sauce. Mozzarella di Bufala Campana cheese is mozzarella cheese made from water buffalo milk in the Campania region and its surroundings.
Steps to Make Neapolitan Pizza Dough
Dough is the foundation of the perfect Neapolitan Pizza. Here are the detailed steps for making pizza dough:
1. Mix 1000 grams of high protein wheat flour with 600 ml of warm water in a large bowl. Stir gently until all the flour is mixed with the water.
2. Add 3 grams of instant dry yeast and 30 grams of salt to the mixture. Knead the dough for about 15-20 minutes until it becomes soft and elastic. You can use a dough mixer if you have one, but kneading by hand will give you better control over the texture of the dough.
3. Once the dough is soft and elastic, shape it into a ball and place it in a clean bowl that has been greased with a little olive oil. Cover the bowl with plastic wrap and let the mixture ferment at room temperature for about 2 hours.
4. After 2 hours, remove the dough from the bowl and divide it into 4-6 pieces, depending on the size of pizza you want. Shape each piece into a ball and place on a floured tray. Cover with a damp cloth and let ferment for another 4-6 hours at room temperature, or overnight in the refrigerator.
This long fermentation process is essential to developing the distinctive taste and texture of Neapolitan Pizza. Slow fermentation allows the gluten in the flour to fully develop, resulting in a dough that is elastic and easy to shape.
Preparation of Sauces and Toppings
While the dough is fermenting, you can prepare the sauce and toppings for your pizza:
- For the sauce, crush the San Marzano tomatoes by hand or in a blender briefly. Add a pinch of salt and extra virgin olive oil. Mix well and set aside. Neapolitan pizza sauce should be simple and fresh, so avoid cooking or adding too many spices.
- Cut the mozzarella cheese into thin slices or tear it into small pieces. If using very wet Mozzarella di Bufala, leave it in a colander for a few hours to reduce the water content.
- Rinse and pat dry fresh basil leaves.
- Prepare extra virgin olive oil to rub on the pizza before baking.
Baking Neapolitan Pizza
Baking Neapolitan Pizza properly is the key to authentic results. Ideally, Neapolitan Pizza is baked in a very hot wood-fired oven (around 900°F or 485°C) for 60-90 seconds. However, since most of us don’t have access to such an oven at home, we need to adapt the baking method:
- If you are using a pizza stone or pizza steel, make sure it is heated in the oven for at least 30 minutes before baking the pizza.
- Carefully transfer the decorated pizza onto a hot pizza stone or pizza steel using a pizza pan.
- Cook the pizza for 4-5 minutes, or until the crust is puffy and golden, and the cheese is fully melted.
- Once the pizza is cooked, remove it from the oven and place a few fresh basil leaves on top.
- Cut the pizza into 6-8 pieces and serve immediately while it’s still hot.
If you don’t have a pizza stone or pizza steel, you can still make delicious Neapolitan Pizza using a regular pizza pan. Preheat the baking sheet in the oven before placing the pizza on it to help make the bottom of the pizza crispy.
Variations of Neapolitan Pizza
Although Pizza Margherita (with tomato sauce, mozzarella and basil) is the most famous variant of Neapolitan Pizza, there are several other variations that are also popular:
1.Pizza Marinara: Only uses tomato sauce, garlic, oregano and olive oil without cheese.
2.Pizza Quattro Formaggi: Uses four different types of cheese, usually mozzarella, gorgonzola, parmigiano-reggiano, and pecorino.
3.Pizza Diavola: Similar to Margherita but adds spicy salami or sausage.
4.Pizza Bianca: A “white” pizza without tomato sauce, using only olive oil, cheese and sometimes green vegetables.
Feel free to experiment with these variations once you master the basic techniques for making Neapolitan Pizza.
Making authentic Neapolitan pizza takes time, patience and practice. However, with high-quality ingredients, the right techniques, and a little love, you can create delicious, satisfying pizza in your own home. Remember that the key to good Neapolitan Pizza is simplicity and quality of ingredients. Focus on developing your skills in making the perfect dough and finding the right balance of flavors in your toppings.
Over time, you’ll discover that making Neapolitan Pizza isn’t just about following a recipe, it’s also about understanding the dough, feeling its texture, and developing an intuition about when the pizza is ready to bake. It’s a fun and satisfying culinary journey. So, start experimenting in your kitchen. Enjoy the learning process and don’t be afraid to make mistakes. Every pizza you make will take you one step closer to becoming a true Neapolitan Pizza maestro. Buon appetito!