Introduction
The Neapolitan-Style Pizza (Pizza alla Napoletana) is a classic Italian dish that has captured the hearts of pizza lovers around the world. It’s characterized by its simple yet rich flavors, made with fresh ingredients and traditional techniques. This recipe will guide you through making an authentic Neapolitan-Style Pizza at home, ensuring every slice brings you closer to a taste of Naples.
Tips for this Recipe
To achieve the best results with your Neapolitan-style pizza, consider these tips: use only fresh and high-quality ingredients, preheat your oven or stone to its highest temperature (ideally between 485°F – 500°F), and avoid overworking the dough to maintain that perfect lightness. Remember, hand kneading is recommended for an authentic texture.
Why you will love this recipe
This Neapolitan-style pizza promises a delightful burst of flavors in every bite—the crispy yet chewy dough, the rich and tangy tomato sauce, fresh buffalo mozzarella melting into perfection. Its simplicity lets the quality ingredients shine, offering an uncomplicated yet deeply satisfying culinary experience that is sure to be loved by all who try it.
Ingredients
1 1/2 cups warm water, about 70°F
1 (1/4-ounce) envelope active dry yeast
1/4 cup extra-virgin olive oil, plus more for greasing as needed
4 1/2 cups all-purpose or “00” flour, plus more as needed
Teaspoon kosher salt
Pound fresh buffalo mozzarella, sliced
Can crushed San Marzano tomatoes
10 to 12 fresh basil leaves, torn
Teaspoon dried Sicilian oregano, crumbled
Advised Equipment
– Pizza Stone
– Proofer with temperature control (wood-fired oven recommended for authenticity)
– Hand Mixer or Stand Mixer (preferred for dough kneading)
– Pastry Rolling Pin
– Heavy Duty Pizza Peel
– Protective Oven Mitts
– Needle Suspension Pipette or Syringe (for sauce application)
– Stainless Steel Spatula
– Pizza Scissors (for presentation purposes)
– High-Temperature Electric Convection Oven (as an alternative for baking)
History of the Recipe
The Neapolitan pizza has its roots deeply embedded in Naples’ history, dating back to the 18th century. Initially a simple street food for workers during rush hours, it eventually gained popularity and became an integral part of Italian cuisine. Pioneered by Margherita da Monaco, the pizza we know today was inspired by its colors representing the Italian flag—red tomatoes, white mozzarella, and green basil leaves. Its rise to fame began in earnest when it caught the attention of Queen Margherita in 1890, leading to a broader recognition worldwide.
Fun Facts about this Recipe
Did you know that despite its simplicity, making authentic Neapolitan-Style Pizza requires precision and skill? For example, the dough should not be kneaded more than necessary to avoid overdeveloping the gluten, which could affect the texture. Moreover, while wood-fired ovens are considered the gold standard for baking this pizza due to their high temperature and unique smoky flavor impartation, advancements in kitchen equipment have made it accessible for home chefs worldwide. The combination of traditional techniques with modern cooking gadgets continues to inspire enthusiasts to explore this classic Italian delicacy.