Pizza Napolitana
Classic pizza with tomato sauce, mozzarella, basil, and olive oil.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pizza Napolitana's history is deeply rooted in Naples, Italy, dating back to the 18th century. It evolved from simple flatbreads sold to the poor and was later refined with tomatoes, a New World import, to create a dish that reflected the city's unique flavors and culinary traditions. Queen Margherita's visit in 1889 and the creation of the Margherita pizza (with the colors of the Italian flag) further cemented its place in Italian culinary history.
Pizza Napolitana is more than just food; it's a cultural icon representing Naples and Italian culinary heritage. It's a symbol of simplicity, quality ingredients, and the art of Italian cooking, often enjoyed in a convivial atmosphere.
UNESCO Recognition
The art of Neapolitan 'Pizzaiuolo' was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2017, recognizing the traditional knowledge and skills associated with making Pizza Napolitana.
Pizza as Social Gathering
Eating pizza in Naples is often a social event, shared with family and friends. Pizzerias are vibrant hubs where people gather to enjoy delicious food and each other's company.
Regional Pride
Pizza Napolitana is a source of immense pride for Neapolitans, who are fiercely protective of its traditions and quality.
Pizza Napolitana boasts a harmonious blend of simple, fresh flavors. The sweetness of the tomatoes, the creamy richness of the mozzarella, the herbaceous aroma of basil, and the fruity, peppery notes of olive oil all come together in a delightful culinary experience.
The flavor profile is defined by the San Marzano tomatoes, grown in the volcanic plains south of Mount Vesuvius, offering a balanced sweetness and acidity. The mozzarella, traditionally buffalo mozzarella (Mozzarella di Bufala Campana DOP), imparts a creamy, slightly tangy flavor. Fresh basil provides a bright, aromatic counterpoint. Extra virgin olive oil adds a fruity, peppery finish and a subtle richness to the pizza.
Dough Preparation
The dough should be made with '00' flour, water, salt, and yeast. It requires a long fermentation period (often 24-48 hours) to develop its characteristic flavor and texture. Kneading should be done with care to avoid overworking the gluten.
Oven Temperature
Pizza Napolitana is traditionally cooked in a wood-fired oven at extremely high temperatures (around 900°F or 485°C) for a very short time (around 60-90 seconds). This rapid cooking creates a slightly charred crust with a soft, pliable interior.
Ingredient Quality
Using high-quality ingredients is essential. San Marzano tomatoes, buffalo mozzarella (if possible), fresh basil, and extra virgin olive oil all contribute to the authentic flavor of Pizza Napolitana.
Hand Stretching
The dough must be stretched by hand, never using a rolling pin. This preserves the airy structure of the dough and creates a light and delicate crust.
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