Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed!
Is Neapolitan style pizza healthy?
Since Neapolitan pizza doesn’t contain any added sugar, the dish has often been thought to be the most healthy alternative than its other versions. First-time consumers of Naples style pizza should expect the dish to be more of a soggy consistency since the mixture of tomato sauce and cheese becomes hot and soupy towards the middle.
What is pizza a la napolitana?
In Argentina, a pizza a la napolitana (‘Neapolitan-style pizza’) is a pizza topped with mozzarella cheese and slices of fresh tomato, which may also be flavoured with garlic. Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN).
Is Neapolitan pizza the same as regular pizza?
While both incorporate a thin pizza crust the texture of the two is very different throughout. Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust.
What is difference between Margherita and Neapolitan pizza?
What is the difference between Neapolitan and Margherita pizza? Neapolitan pizza can have a wide variety of toppings and variations. Of these, Pizza Margherita is by far the most well known. Pizza Margherita traditionally consists of tomatoes, sliced mozzarella, basil, and extra virgin olive oil.
What is the difference between Sicilian and Neapolitan pizza?
Neapolitan Pizza generally contains mozzarella cheese. Whereas, Sicilian pizza has parmesan, caciocavallo, or toma. Sicilian Pizza can have any type of cheese except mozzarella.
Is Neapolitan pizza soggy in the middle?
If you’ve truly never had this style of pizza, prepare yourself for the fact that it might be what you would term ‘soggy.’ The liquid from the sauce and cheese tend to create a hot, soupy, molten area at the center of the pizza.
What’s a Sicilian style pizza?
Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.
What is the difference between Neopolitan and Neapolitan?
The traditional version is usually 13.8-inches in diameter where the Neo-Neapolitan is usually a standard 12-inch. Neo-Neapolitan pizza usually uses dough balls which are between 50-10 grams heavier than the Neapolitan version, and given its narrower circumference, it produces a sturdier, more stable base.
What is the difference between Neapolitan and Italian pizza?
The main difference between the pizza of Rome and Naples comes from the dough. In Naples it’s made with flour, yeast, water and salt; in Rome they add olive oil which means they can stretch the dough to be thinner.
What type of cheese is used on Neapolitan pizza?
Only two types of mozzarella are used for Neapolitan pizza: fior di latte made from cow’s milk; or mozzarella di bufala, made from the milk of the water buffalo that live in the country’s Campania and Lazio regions.
Does Neapolitan pizza have garlic?
There are actually four main varieties of Neapolitan pizza, including: Marinara Pizza: With tomato, garlic, oregano, and extra-virgin olive oil (EVOO) Margherita: With tomato, sliced fresh mozzarella Fiore di latte (rather than grated), basil, and EVOO.
Why is Sicilian pizza thick?
Sicilian pizza is closer to focaccia than a traditional Neapolitan pie. When this option migrated to the United States, it developed more of a square or rectangular shape because of the baking pans used to support the spongy crust. This pizza style offers a thicker crust than you’ll find with most other options.
What is an authentic Italian pizza?
Authentic Italian pizzas are based with nonna’s special fresh tomato sauce (which doesn’t get cooked at all!). This rich sauce must be prepared with peeled Italian tomatoes, preferably with San Marzano peeled tomatoes, and then blanched with salt, fresh basil and extra virgin olive oil to get an original taste.
Is Naples famous for pizza?
Napoli, Italy is world famous for its pizza. And yes, we traveled to Napoli just to sample what some people claim to be the best pizza in the world.
What is the difference between Sicilian and Chicago style pizza?
To summarize what I picked up just glancing over the pages: Sicilian is typically square or rectangle. Deep Dish is a Chicago invention, derived from the Sicilians who lived in Chicago…it’s typically round. It has the toppings over the crust, then the sauce on top of that. They are basically variations of one another.
What is a square pizza called?
Most of us know Sicilian as the ultra-thick, square pie topped with sauce and cheese. However, Sicilian pizza has two variations: the kind that originated in Sicily, Italy, and the version that evolved in New York and the rest of the United States.
Doughy, Cheesy Neapolitan Pizza—It’s Certified!
Pizza Napoletana, often known as Neapolitan pizza, is a style of pizza that originated in the Italian city of Naples.Using simple and fresh ingredients, this form of pizza is prepared: the base dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil are all used in its preparation.There are no fancy toppings permitted!One of its distinguishing traits is that there is frequently more sauce than cheese on the plate of food.As a result, the centre of the pie becomes moist or mushy, making it unsuitable for serving by the slice of pie.
In order to accommodate this, Neapolitan pizzas are often rather tiny (approximately 10 to 12 inches in diameter), making them more similar in size to a personal pizza.Neapolitan pizzas, on the other hand, are baked at extremely high temperatures (800 to 900 degrees Fahrenheit) for little more than 90 seconds.
The city of Naples is credited with inventing pizza as we know it today (dough covered with tomatoes and cheese).Flatbreads existed before to the 1700s, but they were never topped with tomatoes, which is today considered to be a distinguishing attribute of pizza.A group of explorers coming from Peru brought tomatoes back to Europe in the sixteenth century.In contrast, until poor peasants in Naples began to use tomatoes as a topping for their flatbreads in the late 18th century, many Europeans regarded tomatoes to be deadly.The meal quickly gained popularity.
Many tourists to Naples would go so far as to seek out the poorest districts in order to sample this unique delicacy.Pizza marinara does not contain any cheese.When it was usually cooked by ″la marinara″ (a seaman’s wife) for her husband when he returned from fishing excursions in the Bay of Naples, it earned the name ″marinara.″ Raffaele Esposito, a baker who worked at the Naples pizzeria ″Pietro e basta cosa,″ is widely credited with inventing the Margherita pizza, which is named after his mother, Margherita.King Umberto I of Italy and Queen Margherita of Savoy paid a state visit to Naples in 1889.Using the colors of the Italian flag, Esposito prepared them a pizza called in honor of the queen, with tomatoes, mozzarella, and basil on the bottom and a green topping on top (basil leaves).
This is what is currently referred to as the ″traditional Neapolitan pizza″ in the pizza world.
In 1984, the Associazione Verace Pizza Napoletana (VPN) was established in the Italian city of Naples.In order to achieve this aim, the association certifies pizzerias that adhere to the right artisan traditions of real Neapolitan pizza.They have a number of conditions that must be satisfied in order to obtain certification, and restaurants must apply for certification on a formal basis.They also have an American office, and there are presently just a few hundred VPN-certified eateries in Italy and throughout the world, according to the VPN website.
The crust is the first of the formal requirements for a genuine Neapolitan pizza, and it is the most important.The dough must be produced with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt, and it cannot be created with any other ingredients.It must be kneaded by hand or with a low-speed mixer, and it must be molded by hand, without the use of a rolling pin, to be considered successful.The dough is topped with raw, pureed San Marzano tomatoes from Italy, which are imported from Italy.There are just two varieties of mozzarella cheese that may be used in this recipe.
The first is fior di latte, which is made from cow’s milk, and the second is mozzarella di Bufala, which is prepared from water buffalo milk, which is generally farmed in the marshlands of Campania and Lazio in Italy.Finally, fresh basil and extra-virgin olive oil are drizzled over the top of the Neapolitan pizza.All of the components must be natural and fresh to ensure a successful outcome.The pizza is baked for 60 to 90 seconds (the baking duration cannot exceed 90 seconds) in a stone oven with a minimum temperature of 800 degrees Fahrenheit and a wood fire.
- There are three acknowledged varieties of Neapolitan pizza: the classic, the thin crust, and the deep dish. Pizza Marinara: A tomato, garlic, oregano, and extra-virgin olive oil-topped pizza with a tomato sauce.
- Fresh sliced mozzarella, fresh basil, and extra-virgin olive oil are strewn on the top of a Margherita pizza.
- A pizza Margherita with extra-virgin olive oil, tomato, and sliced mozzarella di Bufala is topped with fresh basil and extra-virgin olive oil.
Neapolitan-style pizza is served at a variety of restaurants and pizzerias.These do not follow to the tight requirements of the VPN organization or are not accredited merely because they did not submit an application to become a member.A thin and fragile crust is distinctive of Neapolitan-style pizza; if it is cooked properly at a high temperature, the crust may bubble up and get scorched in some areas.That is then covered with a basic tomato sauce, fresh mozzarella cheese, and fresh basil to finish it off.
Neapolitan Pizza: Everything You Need to Know
Naples pizza, one of the earliest and most basic kinds of Italian food, has endured the test of time by maintaining a favorite among pizza aficionados for so long that restaurants all over the world have devoted themselves to just serving this sort of meal.One of the reasons for the dish’s enduring appeal is the fact that it can be customized to suit the tastes of every individual, whether it be in terms of cheese or toppings that they choose to consume.Friends even frequently disagree on whether or not pineapple should be included on a pizza.Most individuals have had this dinner at least once in their life, and you will be hard pressed to find someone who hasn’t.Whatever your interest in making your own version of Neapolitan pizza, or if you simply want to learn more about the history and other aspects of this delectable cuisine, we’ll walk you through it step by step, from start to finish.
Neapolitan Style Pizza
Neapolitan pizza is also known by its Italian name, pizza Napoletana, and Naples style pizza, which refers to the fact that it originated in the city of Naples in Southern Italy.This meal has remained popular among pizza aficionados because of its basic components, which consist of yeast dough, tomatoes, shredded mozzarella cheese, basil, and extra-virgin olive oil.UNESCO (United Nations Educational, Scientific, and Cultural Organization) recognized this custom of making pizzas as part of intangible cultural heritage in 2017 and designated it as such.
The History of Neapolitan Pizza
As a result of the introduction of pita to the Italian peninsula by Arab immigrants, locals developed the first prototype of pizza Napoletana as a flatbread that did not contain tomatoes.Following the return of European explorers from Peru in the 16th century, the fruit was eventually incorporated into the Neapolitan meal.It was once believed that tomatoes were dangerous during this historical period due to the fact that the acidity of the fruit combined with the lead contained in the pewter plates held by upper-class persons, resulting in a substantial number of lead poisoning deaths.Because of the expansion of agricultural cultures across America and Europe, the truth was disclosed, and Italians began using tomatoes into various types of pizza as early as the 18th century.Following the unification of Italy in 1861, King Umberto I of Italy and Queen Margherita of Savoy paid a visit to Naples.
In 1889, Raffaele Esposito prepared them pizza Napoletana in celebration of the monarchy, using the colors of the Italian flag to create a visual representation of the Italian flag.To represent the color green, basil leaves were used, while tomatoes represented the color red, and mozzarella represented the color white.Classic neapolitan pizza is the name given to this particular variety of pizza.The Naples style of pizza was the inspiration for the New York style of pizza, which was developed by Italian immigrants in the early twentieth century.Pizza restaurants in New York City used coal-fired ovens rather of the wood-fired ovens seen in Europe, which could achieve extremely high temperatures.
The introduction of gas-powered ovens further distinguished this kind of food from traditional Napoletana pizza making.Because of the extended cooking durations in New York City, fresh mozzarella was unable to melt properly over the dough and tomatoes, necessitating the use of shredded low-moisture mozzarella in its stead.This substitution resulted in a heftier meal that can withstand toppings such as mushrooms, peppers, ham, and pepperoni, which are not often present on Neapolitan-style pizza, among other things.
What makes a Neapolitan Pizza
Pizza Napoletana is produced with type 0 or 00 wheat flour, which results in a dough that is extremely refined.Fresh brewer’s yeast, rather than its dried equivalent, should be utilized in conjunction with salt and water while brewing beer.Authentic Neapolitan pizza should only be kneaded by hand or with a low-speed mixer to get the desired texture.Make sure the neapolitan pizza dough is no more than three millimeters thick by skipping out on the rolling pin and working quickly.The tomatoes used in Naples style pizza should be of the San Marzano kind, which comes from the rich volcanic soil near Mt.
Vesuvius and is known for its sweetness.The only cheese that may be used to top authentic Neapolitan pizza is mozzarella cheese manufactured from cow’s milk or water buffalo’s milk.It is recommended that you cook the pizza in a wood-fired oven at 900 degrees Fahrenheit (485 degrees Celsius) for no more than three minutes after it has been made and chilled.Leopard spots, which are little black chars the size of dimes that appear on the bottom of a Napoletana pizza, are what distinguish it from other pizzas.It should not have any burnt flavor to it.
Different components are used in different variations of Neapolitan pizza; some of these elements are not needed, but are typically used for flavoring purposes.Garlic and oregano are used in the preparation of pizza mariana.Pizza bianca, on the other hand, includes rosemary.American versions of pizza, such as the Naples style, are more likely to use parmesan cheese.
How does Neapolitan Pizza Compare to Different Types of Pizza?
Because there are apparently unlimited possibilities for this Italian dish in today’s globe, it may be difficult for casual consumers to distinguish between pizza Napoletana and other forms of pizza.Given that Neapolitan pizza does not contain any added sugar, the dish is frequently regarded as the healthiest option among other pizza variations.Because the blend of tomato sauce and cheese turns hot and soupy towards the middle of the pizza, first-time consumers of Naples style pizza should expect the dish to have more of a soggy consistency when they order it.While some individuals might argue that forks and knives should not be used when eating Pizza Napoletana, pizzerias frequently give them in order to guarantee that customers thoroughly enjoy their cuisine.Aside from being crispy and well-risen, the crust on Neapolitan pizza tends to be thicker in appearance than the thin crust seen on Roman pizza.
Because of the extremely thin foundation and the presence of more sauce than cheese, true Neapolitan pizza cannot be sliced into slices, as may be done with the dish’s American cousin.Traditionally, Pizza Napoletana is baked in smaller plates, often ranging from ten to twelve inches in diameter and a comparable size to a frisbee, in order to evoke the feeling of personal pizzas that are not intended to be shared with others.Neapolitan pizza is a supper that is meant to be consumed immediately after it has been taken out of the oven as well.If the meal is brought home in a box, it will steam up in the little enclosed area and lose its crispness after it has become too cold.
How to Make Neapolitan Pizza at Home
If you don’t have access to San Marzano tomatoes or a wood-fired oven for your next meal, don’t despair: you can still bake a great Neapolitan meal in your regular oven.Because most home ovens are unable to achieve the high temperatures of their wood-fired equivalents, many recipes require for cooking to be delayed for six or more minutes in any event.Any pizza aficionado may easily follow this written and video tutorial on how to make traditional Neapolitan pizza dough, provided by the British Broadcasting Corporation (BBC).Additionally, the authors include a recipe for pizza mariana.A Neapolitan pizza recipe written by the Spruce Eats team for those who prefer to use a mixer rather than complete the entire procedure by hand.
While the dough for the most traditional forms of pizza Napoletana must be fermented for a few days before baking in order for the yeast to become very airy, a recipe from the Food Network requires only an hour or two of waiting time before starting the baking process.According to their instructions, bakers should remove the dough from the refrigerator two hours before turning on the oven.
If you’ve opted to make your own version of Naples style pizza after reading about the dish’s history and components, know that you’re following in the footsteps of a centuries-old tradition and creating a delectable feast for yourself and your family.In the comments section, please tell us which components of the Neapolitan pizza seem the most appetizing to you!If you’ve previously dined with Pizza Napoletana and had a fantastic dinner, tell us where and when you went in the comments section!
What is Neapolitan pizza?
When it comes to cuisine, pizza serves as Italy’s ambassador to the rest of the globe.Taking a bite out of a freshly baked pizza is like taking a bite out of the Italian dream.Even though there are many various varieties of pizza to choose from, there is only one pizza that stands head and shoulders above the others in terms of its flavor profile, history, craftsmanship, and ease of preparation: Neapolitan pizza.So, what exactly is a Neapolitan-style pie?This pizza, which originated in the city of Naples (thus the name Neapolitan), on the lush soil of Campania beneath Mount Vesuvius, has been granted ″Traditional Speciality Guaranteed″ status, which implies it must be prepared in a certain manner in order to be referred to as Neapolitan pizza.
It is for this reason that it is included on the UNESCO list of intangible cultural treasures.Tomatoes and mozzarella cheese are used to make Neapolitan pizza, which is a flat-topped pizza type.The tomato and the piece of mozzarella in question cannot just be any tomato or any piece of mozzarella; only certain items will suffice in order to claim the pizza’s protected status.
What type of cheese is used to make Neapolitan pizza?
When it comes to cheese, pizza manufacturers are only permitted to use one of two types of cheese.Water buffalo milk is used to make the first of these cheeses, Mozzarella di Bufala Campana, which is also a protected cheese produced only in the Campania and Lazio regions of Italy.The second type of mozzarella is Fior di Latte di Agerola, which is made from cow’s milk and comes from the Agerola region.
What type of tomatoes are used to make Neapolitan pizza?
It’s time to harvest our tomatoes now that we’ve found a source for our cheese.For the second time, we have two choices, both of which grow in the fertile volcanic soil south of Mount Vesuvius and are thus edible.These are the world-famous San Marzano tomatoes from Italy, which are frequently found being exported all over the world.The second variety is the Pomodorino del Piennolo, a tiny grape tomato from the area that is less well-known.This exquisite pie isn’t just the sum of its components; it’s also the culmination of centuries of tradition and meticulous attention to detail.
The pizza was first made in Naples in the 16th century, when early explorers brought the tomato back from Peru and introduced it to the rest of Europe.Even if the majority of people had no idea what to make of the meal, those in need weren’t going to turn their noses up at anything fresh to eat.Their tomato-topped flatbreads gained popularity, and the meal soon became popular around the world.Hundreds of years later, the city of Naples has refined the art of making pizza into a precise technique.Food produced in a wood-burning oven must meet certain specifications regarding ingredients, size, dough composition, and the manner in which it is to be served.
Let’s discuss about the dough for Neapolitan pizza.The components for the dough are straightforward, but in order to create it properly, you’ll need a steady hand and a steady hand.All you’ll need to get started is water, salt, yeast, and a special flour that’s been specially prepared.When making Neapolitan pizza dough, it is important to use a special wheat flour (type 0, type 00, or a combination of the two) that has a high protein level in order to maintain the dough’s elasticity.The dough must be made by hand or with a low-speed mixer before being allowed to prove for at least 8 hours.The dough is then stretched and prepared entirely by hand to a thickness of around 3 millimetres, which is the standard for Neapolitan pizza.
A short finish in a hot wood-burning oven will be applied after the dough has been prepared and the toppings applied before it is baked.A total of 60 to 90 seconds are required for the entire cooking procedure.When it comes out of the oven, the dough will be delicate and soft, it will have a wonderful aroma, and it will, of course, taste absolutely excellent.
Because of the high level of skill required to produce this dough, many individuals choose to attend pizza school in Naples to ensure that they are doing it correctly.Any minor blunder might result in a ruined pizza experience.Because of the meticulous attention to detail shown in every step of the process—from the procurement of ingredients to the preparation of the dough to the precise cooking technique and temperature—this pizza stands out from the others.
- Is your mouth watering at this point?
- To learn more about Naples, consider taking the train from Rome to the city and sampling some of the city’s classic pizza offerings.
- It is possible to create a broad number of toppings and modifications for Neapolitan pizza.
- The most well-known of these is, without a doubt, the Margherita Pizza.
- Traditionally, the ingredients for pizza Margherita are tomatoes, sliced mozzarella cheese, basil, and extra virgin olive oil.
- It’s impossible not to be met by the strong perfume of freshly made bread, the acidity of tomatoes and mozzarella cheese, the scent of basil, and a herbal touch from the olive oil as this pizza comes out of the oven.
- Every mouthful is a piece of culinary perfection.
- If you’d like to have some true Neapolitan pizza but don’t want to spend a lot of time in Naples, our Pompeii and Mount Vesuvius Day Tour from Rome includes a great taste of this authentic Italian food for lunch, which is included in the price of the tour.
- Whatever choice you select, make sure you don’t miss out on a pizza that will be remembered for a long time to come!
What is a Neapolitan Style Pizza?
It is original and certified Neapolitan-style pizza that originated in the city of Naples, in the Italian region of Puglia.It is colored in the colors of the Italian flag, with the red coming from San Marzona tomatoes, the green coming from basil, and the white coming from mozzarella.In order to make a genuine Neapolitan pizza, only specified ingredients must be utilized.Pizza was invented in Italy, but it has since spread around the world and become a national dish in each country that has accepted it.Surprisingly, Norway is the country with the highest per capita consumption of pizza in the world!
The Neapolitan style pizza, on the other hand, is commonly regarded as the original Italian pizza, as well as the one that started everything.
Certified Neapolitan Pizza
It is important to the Italians to take their cuisine, particularly pizza, seriously.The Associazione Verace Pizza Napoletana, or AVPN, is a non-profit organization located in Naples that was created in 1984 by people of the city.It is noted for its authentic pizza.In order to preserve the history, authenticity, simplicity, and tradition of the recipe that has been passed down from generation to generation, the AVPN was established.The group established a set of essential standards to define what constitutes a genuine Neapolitan pizza and what does not.
The purpose of these laws and standards is to safeguard the Neapolitan style pizza and the numerous components that go into it.In no way does the AVPN accreditation give the authority to regulate eateries and pizzerias.Thus, it makes certain that the customs, styles, and practices formed in Naples hundreds of years ago would continue to be followed and passed down to next generations.As a result, if you seek for it, you will always be able to get an authentic Neapolitan-style pizza.
Ingredients of True Neapolitan Pizza
Due to the importance of maintaining the authenticity of Neapolitan pizza’s heritage and history, the AVPN has vigorously controlled and safeguarded the ingredients used in making the pizza.It features a thin base crust that should bubble up from air pockets in the dough as it bakes in the oven.To make the pizza, the components are as follows: a basic but fresh tomato sauce, some of the nicest and freshest mozzarella cheese, and on top, fresh basil and extra virgin olive oil.
Preparing the Dough
The dough for the Neapolitan style pizza is made up of type 0 or 00 flour, water, salt, and yeast, all of which are added together.It is possible to use fresh beer yeast, mother yeast, or dried yeast in this recipe.When using type 0 or 00 flour, a higher protein content is achieved, resulting in a more elastic dough.The protein helps to stretch the dough in the last stages before it is placed in the wood-fired oven, making it more delicious.
- In accordance with the AVPN, it is advisable to utilize only ingredients originating in the Campania area in the southern Italian region of Naples. However, while this is not an absolute requirement, it is strongly advised in order to get the ideal mix of flavors in a traditional Neapolitan-style pizza. As a result of its nutrient-dense soil and vast pastureland, the Campania area is a must-see for any foodie traveling through Italy. Aside from the water buffalo, Campania is also known for producing the famed ″Mozzarella di Bufala,″ which is a key ingredient in Neapolitan pizzas and other dishes. The following are the Neapolitan toppings that must be used (and which should preferably be obtained from the Campania regions): Tomato Base — Whenever possible, use fresh tomatoes that have been thinly sliced. If you must, you may use peeled tomatoes from a can, but you will have to crush them by hand and make sure that the tomatoes are not too dense in order to utilize them. After crushing them, there should still be some pieces left over. Ideally, the tomatoes should be reduced to a sauce-like consistency and spread over the whole pizza. In order to get the maximum taste out of the pizza, there should be more sauce than cheese on it.
- Slices of Buffalo Mozzarella cheese (Mozzarella di Bufala Campana) are the cheese of choice for the cheese topping on this dish. You may also use strips of Fior di Latte Agerola (a sort of cow’s milk cheese), which is another option.
- Fresh Basil – Although fresh basil is simply used as a condiment topping, the flavor of basil will permeate every portion of the pizza. In fact, it is one of the most prevalent tastes on a Neapolitan pizza.
- Following the packing or sprinkle of the other ingredients on the pizza, drizzle the extra virgin olive oil (ideally originating in Campania) over the top of the pizza to finish it off. Spiralize the olive oil over the pizza to create a decorative design. Pizza Marinara, in addition to the Margherita, is widely regarded as a genuine Neapolitan-style pizza variation. Tomatoes, garlic, oregano, and extra virgin olive oil are the main components in this dish.
Cooking a Neapolitan Pizza
After assembling the ingredients, the final step in producing a Neapolitan style pizza is baking it.Traditionally, a Neapolitan pizza is baked for roughly 60 to 90 seconds at a temperature of approximately 850 to 900 degrees Fahrenheit in a wood-fired oven or a portable outdoor pizza oven (or 454 to 482 degrees celsius).Because of the high temperature and short cooking time, the sides will become crispy and bubbling, while the central portion will be thin and mushy owing to the tomato sauce.It is not always possible to cook in a wood-fired oven or a portable outdoor pizza oven, which is a problem because most modern ovens only achieve temperatures of approximately 550 degrees Fahrenheit (or 288 degrees celsius).It is feasible to bake in a different type of oven, but you will have to either lengthen the baking time or use a pizza stone to provide more heat (this is ideal).
The History of Neapolitan Style Pizza
The origins of Neapolitan style pizza may be traced back to the city of Naples, Italy, which was founded by Greek immigrants four thousand years ago.Given the fact that Naples is home to one of Italy’s oldest ports, new types of cuisine were continuously being brought to the city.The earliest recorded appearance of pizza in Naples was in the early 18th century.A slice of flatbread smeared with hog grease was all that was originally served.As time went on, the people of Naples began to smother this flatbread in olive oil, cheese, and a variety of other ingredients.
When tomatoes were first introduced to Naples in the late 1700s, they were supposed to be toxic.Desperate for food, impoverished folks soon took the risk of eating them and discovered that tomatoes were particularly excellent when mixed with flatbread.When the monarchs of Italy paid a visit to Naples in 1889, they helped to usher in the modern era of pizza.The Queen of Italy, Margherita, was interested in trying this speciality meal.Raffaele Esposito, a well-known pizza chef, prepared three different styles of pizza for her.
The patriotic Queen Margherita favored the pizza with tomatoes, basil, mozzarella, and olive oil because the colors reminded her of the colors of the Italian flag — and it is for this reason that the pizza is now commonly referred to as the Margherita in popular culture.Following this, pizza became a popular meal that was served across Italy.
Neapolitan Style Pizza in the United States
Many Italian immigrants arrived to the United States throughout the late nineteenth and early twentieth century.In New York, large groups of these immigrants established themselves.It was obvious that these Italians yearned for the cuisine of their homeland.In 1905, a former baker from Naples by the name of Gennaro Lombardi began selling pizza on the street.During his time in Manhattan, he established the country’s first pizzeria on Spring Street.
They created and marketed Neapolitan pizzas to Italian immigrants who were longing for their homeland.As other cultures began to acquire an appreciation for the pizzas, Lombardi gradually began to experiment with additional toppings, and he is credited with inventing the New York Style Pizza in the process.Lombardi’s, the original New York pizzeria, is still in operation today and is known as Lombardi’s.
Frequently Asked Questions
Is Neapolitan Pizza Crispy?
Because of the sauce, a Neapolitan pizza should be crispy on the exterior and slightly mushy on the interior when cooked properly.
How Can I Make the Best Neapolitan Pizza Dough?
Only type 0 or 00 flour, water, salt, and yeast are used in this recipe.
Is Neapolitan Pizza Vegetarian?
Vegetarian components are used only in the preparation of Neapolitan pizza. The cheese coating is the only component that contains animal products.
What is Neapolitan Pizza Sauce?
Only fresh tomatoes, basil, and olive oil are used in the preparation of this sauce.
What is Neapolitan pizza?
It’s past time to define what constitutes a Neapolitan pizza and what distinguishes it from other types of pizza once and for all.And I’m thrilled to be able to put it on paper for you.I was born and bred in Naples, and nothing makes me happier than to be able to share my heritage with others.So, without further ado, let us delve into the enchanted world of Neapolitan pizza, where it originated, and why it is considered to be so exceptional.
Where does the Neapolitan pizza come from?
First and first, it should be noted that bakery goods akin to pizza were already prevalent in the Mediterranean region more than 3000 years ago, according to historical records.And it is precisely the exchange of cultures brought about by the commercial ships that introduced the pizza to our shores in the first place.If we take it a step further, we can see that we wouldn’t be able to make the pizza we know and love today without one crucial ingredient: tomato sauce.We were able to introduce the fruit into Europe as a result of the exploration journeys to South America.What we refer to as Neapolitan pizza today is the type of pizza that developed in Naples (Napoli) as a result of the spread of this fruit around the world.
In Spain and France, the tomato was first regarded as a terrible vegetable.However, it was taken to the Naples area at the beginning of the XVIII century, where it was cultivated beneath the shade of Mount Vesuvius and improved as a result of the fertile volcanic soil, which was also rich in minerals.There were several types chosen, and one of them is the San Marzano tomato, which is the most popular today.However, the pizza was already a thing in Naples long before the tomato was introduced into the Italian culinary tradition there.″Pizza Mastunicola,″ which is made with lard, cheese, and freshly ground pepper, was the most popular.
″Pizza con I cecenielli,″ which is made with bianchetti, which are whitebaits from various Mediterranean fish, was the second most popular.Only with the introduction of tomato sauce do we see the two most renowned pizzas, Marinara (with tomato sauce, oregano, and garlic), and Margherita, becoming staples on the pizzeria’s menu: Marinara (with tomato sauce, oregano, and garlic) (tomato sauce, mozzarella and, basil leaves).When the pizzaiolo Raffaele Esposito dedicated the Margherita pizza to Queen Margherita of Savoy in 1889, the Margherita pizza quickly became a popular dish among the general public.Despite the fact that we have previously shown that this is a mythology and that the Margherita pizza was not named after the queen, Whether it was a legend or not, the mystique of Neapolitan pizza was born.Nowadays, it has become so firmly ingrained in our society that a group of ″experts″ has established a set of guidelines for its preparation (known as ″disciplinare″ in Italian).The TSG (Traditional Speciality Guaranteed) is an EU quality scheme that underlines the key characteristics that distinguish this culinary specialty from others.
They were successful in having it recognized in this scheme.
How is Neapolitan pizza different
What distinguishes a Neapolitan pizza from the rest of the pizzas?That includes not just the dough’s recipe but also the manner in which it was prepared.The rolling pin is strictly banned for Neapolitan pizzaioli, who only use their hands to expand the dough.As they push down on it, the bulk is forced to the exterior boundaries, resulting in a thin core and crust (known as ″cornicione″).They then top the pizza with the desired toppings and place it on a pizza peel to bake it in the oven.
In the past, it was only possible with a woodfired oven; however, currently it is possible to get the same results with a gas oven or even an electric oven.If you want to make a Neapolitan pizza, it is critical that the oven temperature reach between 450 and 480 degrees Celsius (840 to 900 Fahrenheit).Using a high temperature helps the dough to rise and cook in around 90 seconds while maintaining a soft and elastic texture and consistency.When making a proper Neapolitan pizza, one of the most distinctive characteristics is the ability to fold it on its sides, much like a wallet: in Naples, small-sized folded pizzas are actually served as street food under the term ″pizza a portafoglio,″ which translates as ″wallet″ in Italian.The thin slice can withstand the weight of the contents, bending but not breaking under the pressure of the ingredients.
The texture of the cornicione, another characteristic of Neapolitan pizza, is another distinguishing attribute.Amber-hued, somewhat burnt, and speckled with leopard spots (pizzaioli refer to it as ″mako″ in Italian).The grid formed by the gluten mesh, which seems to be a sequence of spiderwebs, can be seen in this portion of the interior.There is a distinct difference between the cornicione and other types of pizza dough.The crust of a Neapolitan-style pizza must be soft rather than crispy.Nowadays, we are willing to accept a tiny coating of crunchiness on the surface, but it must be simple to chew soon after the bite.
In the last decade, the popularity of Neapolitan pizza has increased, mainly to the efforts of a new generation of pizza makers who have worked tirelessly to perfect the dish.They have begun to investigate the chemical processes that take place during the fermentation of dough.This has allowed them to customize their recipes by altering ingredients, tweaking dosages, and combining flours to produce pizzas that are more or less soft, hydrated, crispy, or with an expanded crust, depending on their preferences.Meanwhile, they paid greater attention to regional components, sourcing them from a wide range of Campania-produced items.
In the past, we had only seen conventional pizzas such as Margherita, Capricciosa, Ortolana, and other variations on the theme on the menu.Now, pizza producers take pleasure in developing intricate and well-thought-out recipes, typically including ingredients sourced from their local area.This development of pizza has drawn the attention of the media, which has dubbed it ″pizza contemporanea″ (current pizza) and given the pizza makers a new status: they are no longer referred to as masters, but rather as pizza chefs.Despite this, they all continue to draw inspiration from the ″genuine Neapolitan pizza″ culture, which is still quite prevalent in the streets of Naples’ Old Town.
It’s especially prevalent on Via del Tribunale, which is often regarded as an open-air museum of Neapolitan pizza due to the large number of quality pizzerias there.Neapolitan pizza is distinguished not only by its skills and ingredients, but also by its presentation.The most distinguishing feature is that the same pizza makers, with their gestures and language, as well as their direct rapport with the customers (a pizzeria differs from a regular restaurant in that the cooking area is clearly visible from the entrance), have been practicing their craft for centuries.In 2017, the art of the Neapolitan ″pizzaiuolo″ was inscribed on the UNESCO List of the Intangible Cultural Heritage of Humanity, which recognizes the importance of the art form (the art, not the pizza).All pizzaioli, whether they are from Naples or not, are grouped under this word flag because they are creating a form of food that recognizes no geographical boundaries anymore.
Unlike in the past, Neapolitan pizza is no longer securely connected to its homeland; rather, it belongs to anybody who is eager to learn how to create it, wherever they are in the globe.People may attempt to make things better by looking to the future while remaining mindful of the past.In addition, we consistently adhere to the traditions.
Azzurro Pizza Napoletana: A Slice of Naples in Istanbul
The 7th of March, 2022 Kuyumcu rfan Sokak is a backstreet in the affluent district of Nişantaş, sandwiched between two well-traveled avenues – the bustling Halaskargazi and the flash and glam of Vali Konak – and a well-traveled avenue.Lokantalar (Turkish restaurants), tobacco stores, and stylish cafés coexist in the shadow of old Greek and Armenian structures, lending this section of Nişantaş a timeless elegance that is unmistakable even today.It is this mood that is heightened by the presence of the little pizzeria Azzurro Neopolitano, which, in the two years since it first opened, has managed to attract the attention of pizza enthusiasts – and Italians – from all over Istanbul.Ünal Yldz, co-owner of the restaurant, is a quiet man who walks out of the kitchen with his hands still powdered with flour.
His business partner, Sercan akarolu, has a ″gift for communicating and bringing people together,″ according to the man who introduced us to him.The fact that he was outside, taking orders and interacting with clients was natural for him.Cooking in the kitchen and baking pizzas is a favorite pastime for him.″ We accompany him into the rear of the house, where there are shelves stacked with ingredients, a tiny counter, and many ovens.They were enjoying good sales careers when they decided to mix things up, unaware months before the Covid-19 virus found its way into Turkey.
Sercan and Ünal, both engineers by training and managers by profession, were having successful sales careers when they decided to shake things up.Their thoughts had gone to building a pizza parlor since, according to them, they couldn’t locate a pie that tasted anything like the delectable dishes they had had while visiting Naples.″We had no idea what we were doing when it came to pizza making,″ Sercan admits.″We are not professional chefs.″ While it may give the impression that they are two hopeful dreamers acting on an impetuous concept, Azzurro was the result of meticulous planning from the very beginning of its existence.Our curiosity and eagerness to learn about how to make the finest pizza was, and continues to be, our driving force.
That is one of the reasons why we opted to go to school.″ The couple enrolled at a pizza-making culinary school in Venice in the beginning of 2020, and they hope to graduate by the end of the year.At the school, students learnt all of the procedures necessary to produce a genuine Neapolitan pizza – from making the dough and baking it to uncovering the secrets of getting the dough to rise just so.When asked about their time in Italy, Sercan recalls, ″we were fortunate enough to be in Venice during the famed Carnevale, and after that we spent a pizza-fuelled weekend in Naples.″ We visited all of the most well-known pizzerias in order to soak up all of the small aspects that make a pizza deserving of its reputation.″ When our personal pizzas are delivered to the table, we can instantly see (and smell) the benefits of their thorough note-taking and preparation.The top is thick and frothy, while the middle is paper thin and stuffed with a variety of fresh and delicious ingredients.It is undeniable that these pizzas are considerably superior to any other that we have had in Istanbul.The original margherita, produced with buffalo mozzarella, has the same brilliant hues as a pizza we once ate in a tight lane in Naples, and it’s just as delicious.
When you’re an Italian, it’s natural to be particularly critical when you’re sampling pizza in another country.The flavor of Azzurro, on the other hand, made me long for home.Our curiosity piqued when we heard that the two masterminds of Azzurro had devised some specialities that went beyond the classics – marinara, diavola, siciliana, and quattro stagioni – and into the unknown.
This was one of the most delicious pizzas I’ve ever had: an explosive combination of sweet and creamy roasted garlic and spicy olive oil, seasoned with Parmesan cheese, which is a staple of Italian cuisine and never fails to please.We also ordered a spinach pizza, which isn’t really a frequent topping in Italy, to provide some more delicate qualities to counteract the stronger flavors.However, the mix of spinach, oyster mushrooms, Parmesan, and a sprinkling of lemon zest seemed too intriguing to pass up on trying.
The earthiness of the mushrooms and the sweetness of the greens are wonderfully balanced by the faint perfume of the lemon.Of course, the dough is the building block of every decent pizza recipe.They let it rise for an incredible 48 hours at Azzurro, and it is no less wonderful for having been there for so long (as well as super digestible).
- We begin to dream about the word Azzurro (which translates as ″turquoise″ or ″light blue″) while under the effect of the carbohydrates we have just consumed.
- It’s an evocative term for us Italians, conjuring up images of the blue and white of our national football club (gli azzurri), the song Azzurro by the iconic Adriano Celentano, the famous beer brand Nastro Azzurro, and other things.
- as well as many other emotions and memories ″We were brainstorming for a name while eating at L’antica Pizzeria Da Michele in Naples, and Azzurro was the first thing that sprang to mind,″ Sercan explains.
- ″After that, we ordered some beers, and two bottles of Nastro Azzurro were delivered to us.
- We said to ourselves, ‘That’s it.
- ‘It’s the one,’ I say.″ Although I am from Northern Italy, I cannot claim to be a pizza aficionado despite my love of the dish.
- However, based on how quickly word of a fantastic new pizza in town spread among my Italian friends and coworkers, I can confidently state that the couple has done an outstanding job thus far.
- ″We have a large number of Italian consumers, many of whom live in Bomonti or Kurtulus and who frequently place orders with us.″ In fact, some of them come by just to converse,″ Sercan explains.
- Even individuals from the Naples football fan club in Istanbul came to dine at the restaurant, and I can say that simply having their approval is a success in and of itself!
- Despite the numerous compliments from Italians and Istanbullus, Ünal and Sercan are adamant about maintaining their realistic approach to life.
- ″We still consider ourselves to be novices.
- As a result, we are not in a hurry to complete the project.
- We are both quite busy.
- As a result, our restaurant is rather smoky.
Despite the fact that we haven’t really engaged in any aggressive marketing approach, Sercan believes that this is precisely the purpose.″ A bold move, as did starting a pizza parlor in Istanbul during the epidemic, when many have attempted but few have succeeded in producing anything worth eating or eating well.″I prefer to think of myself as a modern-day Don Quixote,″ says the author.″I haven’t altered my mind or had any second thoughts about what I’m doing, even if it may appear to be a little weird,″ Sercan asserts vehemently.In their search of high-quality components, they used a great deal of energy and diplomacy, to put it another way.
- While it is easy to get a thousand different varieties of flour in Turkey to create yufka or baklava, Sercan argues that the type of milling necessary for pizza dough is virtually difficult to come by in the country.
- ″So, basically, we went to the mills and discussed the situation with the employees in order to select the best sort of flour for us.″ ″There are still a few little errors here and there, but I believe we have discovered a reliable supplier who is prepared to develop with us.″ In addition to the flour, which is milled in Gaziantep, the other components, which range from tomatoes to cheese, are also supplied from the region.
- ″Importing would have been prohibitively expensive and completely pointless.″ We had considered introducing the San Marzano kind of tomatoes and other such items, but we conducted extensive study in Turkey and believe we have discovered suitable components,″ Sercan explains.
- It’s not just that, we also have certain pork items that we get down in Dolapdere, at Kozmaoglu, so we’re prepared.″ The time is late on a Saturday evening, and at this small pizza store, Sercan is busy with delivery and orders, while Ünal is inspecting the oven.
- With the knowledge that Azzurro’s trip has just just begun, we walk out of the restaurant, humming that old Celentano song in our thoughts and thinking about the next pizza we’ll come back to sample when we’re homesick.
- Lorenza Mussini is a model and actress.
- Lorenza Mussini and brahim Srdaş Yldz are two artists who have collaborated on several projects.
The Biggest Difference between Neapolitan and New York Style Pizza Dough
On the 7th of March in the year 2022 Kuyumcu rfan Sokak is a backstreet in the affluent area of Nişantaş, sandwiched between two well-traveled avenues: the bustling Halaskargazi and the flash and glam of Vali Konak.Here, quiet tiny lokantalar (Turkish restaurants), tobacco stores, and trendy cafés coexist in the shadow of historic Greek and Armenian structures, which lend this section of Nişantaş an air of timeless elegance to the neighborhood.The little pizzeria Azzurro Neopolitano, which has only been operating for two years, contributes to the mood by attracting the attention of pizza connoisseurs – and Italians – from all over Istanbul and beyond.Ünal Yldz, co-owner of the restaurant, is a quiet man who walks out of the kitchen with flour still on his hands.
About his business partner, Sercan akarolu, Mr.akarolu says, ″Sercan has a gift for communicating and bringing people together.″ For him, being outside, collecting orders and dealing with clients came like second nature.″ His favorite activity is ″being in the kitchen and baking pizzas.″ We accompany him into the rear of the house, where there are shelves stacked with ingredients, a tiny counter, and various ovens to work with.They were enjoying good sales careers when they decided to mix things up, six months before the Covid-19 virus found its way into Turkey.Sercan and Ünal, both engineers by training and managers by profession, were having successful careers in sales when they decided to shake things up.
When they returned from Naples, they decided to create a pizza business because there was nothing on the market that tasted remotely like the delectable dishes they had had there.The chef, Sercan, explains, ″We had no idea what we were doing.″ ″We are not chefs,″ says one of the participants.Azzurro was the result of meticulous planning from the beginning, despite the fact that they appeared to be two optimistic dreamers acting on an impulsive concept at the time.″What we were, and continue to be, is interested and eager to learn how to create the finest pizza possible.″ We made the decision to attend college because of this.
The couple enrolled at a pizza-making culinary school in Venice in the beginning of 2020, and they want to graduate by the end of 2020.At the school, students learnt all of the procedures necessary to produce a genuine Neapolitan pizza – from making the dough and baking it to uncovering the mysteries of getting the dough to rise properly.When asked about their time in Italy, Sercan recalls, ″we were fortunate enough to be in Venice during the famed Carnevale,″ and then ″we spent a pizza-fuelled weekend in Naples.″ As a result, we visited all of the most renowned pizzerias in order to soak up all of the subtle elements that distinguish a good pizza from a great pizza.″ When our personal pizzas are delivered to the table, we can instantly see (and smell) the benefits of their thorough note-taking and planning.The crust is thick and frothy, while the middle is paper thin and stuffed with a variety of fresh and delectable flavors.It is undeniable that these pizzas are considerably superior to any other that we have had in Istanbul.Pizza Margherita, prepared with buffalo mozzarella, has the same brilliant hues as a pizza we once ate in a tight alleyway in Naples, and it’s a classic.
While traveling overseas and sampling pizza from other countries, it’s tempting to become too critical of the dish.Nonetheless, the flavor of Azzurro made me long for home.To venture beyond the basics – marinara, diavola, siciliana, quattro stagioni – and sample some of the specialities produced by Azzurro’s two masterminds, we went to the restaurant’s website to learn more.
This was one of the most delicious pizzas I’ve ever had: an explosive combination of sweet and creamy roasted garlic and spicy olive oil, seasoned with Parmesan cheese, which is a staple of Italian cooking.We also ordered a spinach pizza, which isn’t really a popular topping in Italy, in order to counterbalance the stronger flavors.We couldn’t pass up the opportunity to test the combination of spinach, oyster mushrooms, Parmesan, and a dash of lemon zest.
The earthiness of the mushrooms and the sweetness of the greens are wonderfully balanced by the faint perfume of the lemon juice.Of course, the dough is the building block of every good pizza.During the 48-hour rise at Azzurro, the bread is no less tasty for having been exposed to the elements for such a lengthy period (as well as super digestible).
- We begin to think about the term Azzurro (which means ″turquoise″ or ″bright blue″) while under the effect of the carbohydrates we have just consumed.
- In Italy, the word azzurro conjures up images of the national football team’s blue and white colors (gli azzurri), the song Azzurro by the iconic Adriano Celentano, the famous beer brand Nastro Azzurro, and other things.
- as well as several other emotions and memories Azzurro was the first thing that sprang to mind when Sercan and his team were brainstorming for a name while dining at L’antica Pizzeria Da Michele in Naples.
- We then ordered some beers, and two bottles of Nastro Azzurro were delivered to us shortly after.
- It was as though we had reached the end of our ropes.
- The one’s right here.’″ Although I am from Northern Italy, I cannot claim to be a pizza specialist despite my love of the cuisine.
- But, based on how quickly word of a fantastic new pizza in town spread among my Italian friends and coworkers, I can confidently state that the couple has done an outstanding job thus far.
- The majority of our clients are Italian, and many of them live in Bomonti or Kurtulus.
- They frequently place orders with us.
- ″ In fact, some of them stop over just to chat,″ Sercan explains.
- Even individuals from the Naples football fan club in Istanbul came to dine at the restaurant, and I can say that simply having their approval is a success in and of itself!
- ″ They are adamant about being grounded, despite the continual acclaim they receive from Italians and Istanbullus.
- In our minds, we’re only just beginning.
- As a result, we are not in a hurry to complete the task.
Work is really demanding for both of us.As a result, our restaurant is rather secluded.But that’s precisely the purpose,″ Sercan explains, explaining why the company has not engaged in an aggressive marketing plan.A bold move, as did operating a pizza parlor in Istanbul during the epidemic, when many have attempted but few have succeeded in producing something worth eating or eating out of.
- The expression ″I feel like a modern Don Quixote″ has become a cliché for the author.
- Even if it appears to be a bit insane, I haven’t changed my mind or had any second thoughts about what I’m doing.″ ″I haven’t changed my mind or had any second thoughts about what I’m doing,″ Sercan asserts.
- Effort and diplomacy were necessary in their search of high-quality ingredients, to put it another way.
- According to Sercan, while it is feasible to get a thousand different varieties of flour in Turkey for baking pastries such as yufka or baklava, the sort of milling necessary for making pizza dough is very difficult to come by.
- ″So, basically, we went to the mills and discussed the situation with the personnel in order to select the best sort of flour for us.″ ″Although there are still some minor hiccups, I believe we have discovered a reliable supplier who is eager to develop with us.″ In addition to the flour, which is produced in Gaziantep, the other components, which range from tomatoes to cheese, are supplied from the region.
- It would have been prohibitively expensive and pointless to import.″ The San Marzano variety of tomatoes and other ingredients were on our list, but we did a lot of research in Turkey and believe we have found some good options,″ Sercan continues.
- It’s not just that, we also have certain pork goods that we get down in Dolapdere, at Kozmaoglu, so we’re well prepared.
- It’s a Saturday evening, and at this small pizza store, Sercan is preoccupied with deliveries and orders, while Ünal inspects the oven’s temperature.
- Knowing that Azzurro’s adventure has just just begun, we walk out of the restaurant humming that old Celentano song in our thoughts and wondering about the next pizza we’ll come back to enjoy when we’re missing home.
- Lorenza Mussini is a model and actress from Milan, Italy.
Brahim Srdaş Yldaz and Lorenza Mussini have collaborated on a number of projects.
What to Expect at a Neapolitan Pizzeria
The following are some of the things I’ve overheard at a Neapolitan pizza recently: ″Oh, wow, there’s not a lot of cheese on this.″ ″They’re a little on the little side.Most likely, you may have a piece of one yourself.″ (From the waitress to the customer.) ″It’s not something you can truly pick up.″ Neapolitan pizza, it would appear, is still relatively unknown to certain people, even after the big American pizza resurgence of the 2000s.And that’s OK with me.I just thought I’d attempt to explain it a little bit for those of you who haven’t experienced it before.
Update/additional information: This piece is intended for those in the United States and other parts of the world who have never experienced Neapolitan, Neapolitan-style, or Neapolitan-inspired pizza.It has nothing to do with the authentic Neapolitan pizza found in Naples, Italy.In addition, see: NYC Pizza Cultural Literacy – A New York Pizza Primer » for more information.
The first thing you’re going to want to know is how much you’re going to need to purchase.This is definitely the most common problem that I’ve observed other customers have.A standard Neapolitan pizza has a circumference of around 12 inches, making it somewhat bigger than a frisbee.A person with a normal appetite will be able to consume a whole Neapolitan pizza by himself or herself in one sitting.
That is to say, always order one pizza for each individual in your party.Don’t even bother trying to separate it.You’ll be hungry when you go.Furthermore, I always consider a Neapolitan pizza night to be a genuine variety show, more so than any other type of American-style pizza.
Gather three of your pals, each of whom orders a different pizza, and then you all divide the pizzas.It’s the most effective approach to gain a sense of a pizzeria’s capabilities and range of offerings.Also see: What Exactly Is VPN Pizza?«
Whole Pies Only, Sit-Down Meal
I’ve never, ever seen a Neapolitan pizzeria serve pizza by the slice, and I’m not sure why.It’s a sit-down occasion where you can only eat the entire pie.Either that, or some sort of takeout or delivery service.But, in all seriousness, you should never eat a packaged Neapolitan pizza again.
Simply said, the crust does not hold up well.This results in the food becoming quite steamy in the restricted area, and once it has cooled, it loses any crispness that it may have had and has the potential to become extremely chewy.For the greatest results, eat at home.See also: The Most Effective Way to Reheat/Revive Leftover Pizza »
Neapolitan Pizza Cooks Quickly
The wood-fired ovens used to prepare this pizza are quite hot.As a result, pies are ready in around 2 minutes or less.That implies that, despite the fact that meals at a Neapolitan pizzeria are served at a table (as mentioned above), they may be consumed very quickly.It takes roughly 25 minutes to get in and out of a pizza joint if