Pizza is one of the most loved foods in the world, and everyone has their own favorite toppings and style. However, if you want to taste an authentic Italian pizza, the Pizza Napoletana is the one to try. This pizza has a thin crust, a chewy texture, and is topped with flavorful ingredients. In this article, we’ll explore what makes a Pizza Napoletana so special and how it differs from other types of pizza.
The Pizza Napoletana originated in Naples, Italy, and has a long history dating back to the 18th century. It is made with a few simple ingredients – flour, water, salt, and yeast – and cooked in a wood-fired oven. The dough is kneaded by hand, and the toppings are kept minimal to let the flavors of the dough and sauce shine through. This pizza is so revered in Italy that it has been granted Special Traditional Guaranteed status by the European Union, meaning that only specific ingredients and methods can be used to make it.
The Origins of Pizza Napoletana: A Brief History
Pizza Napoletana is a traditional Neapolitan pizza that has been around for centuries. Its origins can be traced back to Naples, Italy, where the pizza was first made in the 18th century. The original pizza was a simple, flatbread with tomatoes and cheese topping. Over time, the pizza evolved to include other ingredients such as olives, anchovies, and capers.
The Napoletana pizza has become synonymous with Neapolitan culture, and its recipe has been passed down through generations of pizza makers. The pizza is now a global phenomenon, with restaurants all over the world attempting to replicate the original Neapolitan recipe. The original Napoletana pizza has a soft, chewy crust that is slightly charred around the edges. The cheese is melted to perfection, and the sauce is made with San Marzano tomatoes, which are known for their sweet and tangy taste. The result is a pizza that is both delicious and satisfying.
Ingredients That Make the Perfect Pizza Napoletana
The ingredients of a Pizza Napoletana are simple and fresh, showcasing the flavors of the crust and toppings. The dough is made from a mixture of flour, water, yeast, and salt. The flour is usually a soft wheat flour, low in protein, creating a tender and chewy crust. The dough is left to rise for several hours, resulting in a light and airy texture.
The sauce is made with San Marzano tomatoes, which are grown in a specific region of Italy and have a sweet and tangy flavor. The tomatoes are pureed and mixed with salt and a small amount of olive oil. The cheese used is fresh mozzarella, hand-pulled into small pieces and scattered on top of the pizza. Finally, toppings are limited to a few select ingredients, with the most popular being fresh basil and extra virgin olive oil. All of these ingredients combine to create the perfect Pizza Napoletana.
The Art of Dough Making for Pizza Napoletana
The Art of Dough Making is an essential element in the making of Pizza Napoletana. The dough is made using only a few simple ingredients – flour, water, salt, and yeast. However, the technique is crucial to getting it just right. The dough must be made with soft wheat flour (Tipo 00) to attain the delicate yet crispy crust. Furthermore, Neapolitan pizza dough does not need much kneading. Instead, it goes through a lengthy fermentation process, allowing the dough to rise naturally, creating a light, airy texture, and delicious flavor.
In making Pizza Napoletana, the dough-making process is labor-intensive, but the outcome is worth the effort. When done correctly, the dough results in an authentic Neapolitan pizza, with the perfect balance of flavors and textures. As a result, this painstaking process is well regarded, and the Neapolitan Pizzaiuolo or pizza maker, has been included on UNESCO’s Representative List of Intangible Cultural Heritage of Humanity since 2017. Thus, the art of dough-making for a Pizza Napoletana is both a craft and a cultural tradition.
The Importance of the Wood-Fired Oven in Pizza Napoletana
The wood-fired oven is an essential component of Pizza Napoletana. It is the cornerstone of the cooking process and plays a significant role in achieving the classic characteristics of this type of pizza. The wood-fired oven used in Pizza Napoletana is a traditional dome-shaped oven made of fireproof materials like refractory bricks and clay. The oven is heated using only wood, and its temperature can reach up to 485 degrees Celsius. The hot oven helps cook the pizza quickly and efficiently, resulting in a crispy crust, soft and elastic dough, and the perfect combination of flavors.
The wood-fired oven is not only critical to the cooking process but also adds to the experience of eating Pizza Napoletana. The open flame, the sound of wood cracking, and the aroma of wood-fired pizza are all part of the sensory experience. Furthermore, Pizza Napoletana cooked in a wood-fired oven is considered healthier as it has less oil and fat compared to pizzas cooked using other methods. Ultimately, the wood-fired oven is an integral part of the Pizza Napoletana tradition, and its use ensures that each pizza is cooked to perfection, resulting in an exquisite and delicious final product.
The Role of San Marzano Tomatoes in Authentic Pizza Napoletana
San Marzano tomatoes play a crucial role in making an authentic pizza Napoletana. These tomatoes originate from the small town of San Marzano in the Campania region of Italy, and are known for their sweet, tangy, and slightly acidic flavor. They are grown in the volcanic soil of Mount Vesuvius, which gives them a unique flavor profile.
The tomatoes must be canned in accordance with strict guidelines outlined by the Consorzio San Marzano. This ensures that the tomatoes are of the highest quality and are free from any additives or preservatives. The Consorzio also inspects the cans to ensure that they are properly labeled and that the tomatoes inside match the San Marzano variety. Using San Marzano tomatoes in pizza Napoletana gives the pizza its authentic taste and texture, and is a key ingredient in making a truly delicious and traditional pizza.
The Cheese Debate: Mozzarella di Bufala vs. Fior di Latte
When it comes to making a pizza Napoletana, the type of cheese used can be a hotly debated topic. Traditionally, pizza Napoletana is made with Mozzarella di Bufala, a type of mozzarella cheese made from the milk of water buffaloes. This cheese is known for its rich, creamy flavor and its ability to melt perfectly on a pizza. Many argue that using any other type of cheese simply does not produce an authentic pizza Napoletana.
However, some pizzerias have started to use Fior di Latte instead of Mozzarella di Bufala. Fior di Latte is a cow’s milk mozzarella cheese commonly used in pizza-making outside of Naples. While it may not be as traditional as Mozzarella di Bufala, it still delivers a delicious and authentic flavor to the pizza. Ultimately, the choice between these two cheeses comes down to personal preference and the level of authenticity that a pizzeria desires to maintain.
How to Recognize a True Pizza Napoletana: Certification and Standards
To recognize a true Pizza Napoletana, one needs to take a closer look at the certification and standards established by the Associazione Verace Pizza Napoletana (AVPN). The AVPN dictates the rules from which the pizza dough, toppings, and cooking techniques must follow to earn the prestigious certification.
To acquire the AVPN seal, pizzerias need to adhere to strict guidelines and pass rigorous inspections. These guidelines include using specific ingredients, such as San Marzano tomatoes and buffalo mozzarella, and cooking the pizza for no longer than 90 seconds in a wood-fired oven. These standards not only ensure the authenticity and quality of the Pizza Napoletana, but also help to protect and preserve the tradition and history behind what is widely considered one of the finest pizzas in the world.
The Bottom Line
In the end, what makes a Pizza Napoletana is not just the ingredients or the process of making it, but also the history, the culture, and the tradition that comes with it. The passion and dedication of the pizzaiolos in following the strict guidelines set by the Associazione Verace Pizza Napoletana truly make a difference in achieving its distinct taste and texture.
Eating a Pizza Napoletana is not just about satisfying one’s hunger, but it’s also a sensory experience that will take your taste buds on a journey to Naples. Whether you’re in Italy, or in another part of the world where it is available, a Pizza Napoletana is an excellent way to experience a traditional Italian dish that has remained unchanged for centuries. So, if you’re looking to taste a bit of Italy in your own country, look no further than a Pizza Napoletana from a pizzeria that follows the strict guidelines set by the AVPN.