Master the art of Neapolitan pizza-making with our comprehensive guide. Learn the authentic techniques and traditional ingredients needed to create a classic Neapolitan pizza. From crafting the perfect dough to achieving the signature chewy crust and flavorful tomato sauce, we'll take you through each step of the process. Discover the secrets to selecting the finest ingredients, such as buffalo mozzarella and fresh basil, to capture the essence of this beloved Italian dish. Whether you're a pizza enthusiast or a culinary adventurer, our expert tips and tricks will help you create an authentic Neapolitan pizza that will transport your taste buds to Naples. Get ready to indulge in the flavors of Italy with your homemade Neapolitan pizza creation.
what is the Neapolitan pizza :
Neapolitan pizza is a traditional style of pizza that originated in Naples, Italy. It is known for its simple ingredients and thin, soft crust. The dough is typically made with flour, water, yeast, and salt, and is hand-stretched and topped with San Marzano tomatoes, fresh mozzarella cheese, basil, and olive oil. Neapolitan pizza is typically cooked in a wood-fired oven at a high temperature, resulting in a charred and slightly blistered crust. It is highly regarded for its authentic taste and is protected by a specific set of rules and regulations established by the Associazione Verace Pizza Napoletana (AVPN).
Neapolitan's Pizza Cooking Requirements list :
1. Oven: Neapolitan pizza must be cooked in a wood-fired oven that reaches temperatures between 800°F (400°C) and 900°F (485°C). The oven should have a dome-shaped interior and a stone or brick cooking surface.
2. Dough: The dough should be made with specific ingredients, including wheat flour (type 0 or 00), water, yeast (preferably fresh), and sea salt. No additional fats or sugars are allowed in the dough.
3. Dough Preparation: The dough should be hand-kneaded and left to rise for a specific period, typically around 8 to 24 hours. It should be formed into round balls and then flattened into pizza bases.
4. Toppings: Neapolitan pizza should have specific toppings. It must be topped with San Marzano tomatoes or fresh cherry tomatoes, mozzarella cheese (preferably made from buffalo milk), fresh basil leaves, extra-virgin olive oil, and sea salt.
5. Cooking Time: Neapolitan pizza should be cooked for a short time at high heat. It typically takes around 60 to 90 seconds for the pizza to cook completely in a wood-fired oven.
6. Pizza Appearance: The pizza should have a soft, elastic, and puffy crust with a slightly charred and blistered exterior. The center of the pizza should be soft and tender.
These are some of the general requirements set by the AVPN for authentic Neapolitan pizza. Adhering to these standards is essential for a pizza to be officially recognized as Neapolitan.
Preparation and cooking method :
1. Dough Preparation: Mix the flour, water, yeast, and salt together to make the pizza dough. Knead the dough by hand until it becomes smooth and elastic. Divide the dough into individual portions and shape them into round balls. Place the dough balls in a container, cover them, and let them rise for several hours or overnight.
2. Preparing the Toppings: While the dough is rising, prepare the toppings. Crush the San Marzano tomatoes or slice the fresh cherry tomatoes. Tear the mozzarella cheese into small pieces. Pick fresh basil leaves and set them aside.
3. Preheating the Oven: Neapolitan pizza is traditionally cooked in a wood-fired oven. Start by lighting a wood fire in the oven and allowing it to burn until the oven reaches the desired temperature, typically around 800°F to 900°F (400°C to 485°C). Let the fire die down, and push the embers to the side to create a hot cooking surface.
4. Stretching the Dough: Take one dough ball and flatten it with your hands on a floured surface. Use your fingers to gently stretch the dough, rotating it as you go, until it forms a thin round shape, about 10-12 inches (25-30 cm) in diameter. Leave a slightly thicker edge or "cornicione" around the perimeter.
5. Topping the Pizza: Place the stretched dough on a wooden pizza peel or a floured surface. Spread a thin layer of crushed San Marzano tomatoes or sliced cherry tomatoes over the dough, leaving a border. Distribute the torn mozzarella cheese evenly over the tomatoes. Add a few basil leaves and drizzle some extra-virgin olive oil on top. Sprinkle a pinch of sea salt.
6. Cooking the Pizza: Carefully transfer the topped pizza onto the hot oven floor or cooking surface using the pizza peel. Cook the pizza for about 60 to 90 seconds, rotating it occasionally to ensure even cooking and charring. The pizza is ready when the crust is puffed up, charred in spots, and the cheese is melted and bubbly.
7. Serving: Remove the pizza from the oven using the pizza peel. Cut it into slices and serve it immediately while it's hot and fresh.
Note: While wood-fired ovens are traditional for Neapolitan pizza, it's also possible to achieve similar results using a high-heat conventional oven or a pizza stone. Adjust cooking times and temperatures accordingly.
Remember to experiment and adapt the process to suit your specific equipment and preferences.