Pizza is one of the most beloved foods all over the world, and the Napoletana pizza is a particular favorite thanks to its authentic flavors and distinctive preparation. However, the term “Napoletana pizza” can be somewhat ambiguous and unclear, with many different regional variations that have evolved over time. For this reason, a set of rules has been established to ensure the authenticity and quality of this beloved dish.
The rules for an authentic pizza Napoletana are strict and detailed, covering everything from the type of dough and ingredients to the crust thickness and cooking methods. These regulations are not only crucial for preserving the traditional flavors and textures of this cuisine, but also to maintain the regional and cultural significance of this iconic dish. In this article, we take a closer look at the various rules and traditions that go into creating a truly authentic pizza Napoletana.
A Brief History of Pizza Napoletana
Pizza Napoletana, commonly known as Neapolitan pizza, is a traditional pizza that originated in Naples, Italy. The history of pizza Napoletana dates back to the 18th century, where it was a widely consumed food among the lower-class people of Naples.
The pizza Napoletana was initially made with simple ingredients like tomatoes, cheese, and dough, which were readily available to the Neapolitans. However, with time, it has evolved into a dish that is now enjoyed all around the world. The popularity of pizza Napoletana has grown so much that in 2017, it was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In light of its rich history and cultural significance, pizza Napoletana is a dish that has stood the test of time and continues to be a beloved food item to this day.
The Essential Ingredients for an Authentic Pizza Napoletana
The essential ingredients for an authentic Pizza Napoletana include high-quality flour, San Marzano tomatoes, fresh mozzarella cheese, fresh basil, extra-virgin olive oil, salt, and yeast. The dough recipe is also very specific – using only flour, water, yeast, and salt, with no sugar or fat. The dough is left to rise for at least 8 hours at room temperature, which allows the yeast to ferment and produce a flavorful crust with a light, airy texture.
San Marzano tomatoes, which are grown in the volcanic soil near Naples, are the primary tomato used for the sauce. They are sweet, tangy, and have a low acidity, which makes them perfect for the pizza sauce. The fresh mozzarella cheese, made from buffalo milk, is soft and creamy with a tangy flavor. The cheese is placed on top of the sauce and fresh basil leaves are added before the pizza is baked in a wood-fired oven at a temperature of around 900 degrees Fahrenheit for 60-90 seconds. The combination of these essential ingredients and traditional techniques produces a truly delicious and authentic Pizza Napoletana.
The Art of Hand-Kneading Dough for the Perfect Crust
For centuries, hand-kneading dough has been a revered art form, especially in the realm of authentic Neapolitan pizza. Master pizzaiolos work their way through kilograms of flour daily to create the perfect dough that will form the base for a delicious pizza. Hand-kneading is considered the traditional way of preparing the dough, with every pizzaiolo having their own unique twist to perfecting it.
The technique of hand-kneading involves stretching, folding, and pressing the dough down repeatedly to create a smooth, elastic, and airy texture. The key to getting the dough right is not to apply too much pressure, which can cause an excessively dense crust. Instead, gentle kneading allows the dough to retain its lightness and gives it a soft and fluffy texture. By choosing to hand-knead dough, a pizzaiolo can truly discover the nuances of the dough, making it an art that is both incredibly challenging and rewarding.
The Importance of Using San Marzano Tomatoes and Buffalo Mozzarella
When it comes to making an authentic Pizza Napoletana, the type of tomatoes and cheese used play a crucial role in creating the perfect flavor and texture combination. San Marzano tomatoes are a variety of plum tomatoes found in the Campania region of Italy and are known for their sweet and low acidity flavor. The tomatoes are the only kind allowed to be used on an authentic Pizza Napoletana. They can be found in canned form in most grocery stores, but to garner the most delicious taste, use them fresh.
Buffalo mozzarella is also a must-have for an authentic Pizza Napoletana. This cheese is made from buffalo milk and is traditionally produced in Campania, Lazio, and Puglia regions of Italy. It is preferred over other types of mozzarella because it has a softer, more delicate texture, and with a higher moisture content that perfectly balances the San Marzano tomato sauce. And the best news is that it is now readily available in almost all large supermarkets! Authentic Pizza Napoletana requires mastering the art of using these quality ingredients.
Mastering the Techniques of Proper Pizza-making for an Authentic Pizza Napoletana
Making an authentic Pizza Napoletana requires mastering the techniques of proper pizza-making. Firstly, it starts with the dough which should contain only four ingredients – water, salt, yeast, and flour. The dough must have enough hydration and be left to rise for at least 8 hours in a warm room. This fermentation process creates the distinct flavor and texture of the pizza crust. The dough must be hand-stretched, and not rolled, to retain the gas bubbles and maintain the integrity of the dough.
Secondly, the sauce is another critical factor in an authentic Pizza Napoletana. Only San Marzano tomatoes from the Campania region are allowed to make the sauce. Once the tomatoes are peeled, they are crushed by hand with no additives or preservatives. The sauce should be evenly distributed on the dough, leaving a half-inch border around the edge for the crust to puff up. The addition of too much sauce can weigh down the dough and result in a soggy crust, while too little sauce can make the pizza dry. Perfecting these key techniques is integral to achieving an authentic Pizza Napoletana.
Baking a Pizza Napoletana- Oven Requirements and Cooking Time
When it comes to baking a Pizza Napoletana, a wood-fired oven is a must. The traditional oven used for making this pizza is a dome-shaped brick oven with an opening that allows heat and smoke to escape. The oven should be preheated to a temperature between 430°C and 480°C for at least an hour before baking the pizza. This high heat temperature is important to ensure the dough cooks perfectly and produces the crisp, slightly charred crust that characterizes a Pizza Napoletana.
The cooking time for a Pizza Napoletana is usually around 60 to 90 seconds. The pizza should be placed as close to the fire as possible using a wooden peel so as not to burn the dough. It is essential to rotate the pizza every once in a while to ensure that it cooks evenly. Once the pizza is removed from the oven, it is sliced and served hot, and the flavors of fresh tomatoes, mozzarella cheese, and basil will make your taste buds sing.
Savoring the Flavor – How to Eat and Enjoy an Authentic Pizza Napoletana
The authenticity of a Pizza Napoletana is not just about the ingredients and methods of preparation, but also about the way it is enjoyed. To savor the true flavor of an authentic pizza Napoletana, it is important to know the right way to eat it. Firstly, it should be consumed hot and fresh out of the oven. The chewy and airy crust with a little bit of charred flavor should be relished with every bite.
Secondly, an authentic pizza Napoletana should be eaten with a fork and knife. This may come as a surprise to those accustomed to eating pizza with their hands, but it is a rule for an authentic Pizza Napoletana. By using a fork and knife, one can enjoy each and every flavor and texture of the pizza, without the toppings slipping off or the crust crumbling. Savoring the flavor of a hot and authentic pizza Napoletana is a gastronomic experience in itself that one should not miss out on.
Wrapping Up
All in all, the authentic Pizza Napoletana is much more than just a dish; it represents a cultural heritage that has been perfected over centuries. The Neapolitan people are fiercely passionate about their pizza and follow strict rules to ensure its authenticity. From the use of San Marzano tomatoes to the hand-stretching of the dough, every step of the process is crucial and cannot be compromised.
Moreover, the success of Pizza Napoletana has transcended borders and has become popular all over the world. However, it is important to remember that true Pizza Napoletana is only made in Naples by a certified Pizzaiolo who abides by the strict rules. Ultimately, this dish embodies the Neapolitan spirit, and its authenticity should be respected and preserved for generations to come.