What Makes a Pizza a True Napoli Original?
Pizza has become one of the most popular dishes worldwide, yet for a true taste you need to be rooted in the vibrant streets of Naples, Italy.
Known for its simple ingredients and rich history, Napoli Pizza stands out as a symbol of the region.
The Historical Origins of Pizza in Naples
The story of pizza traces back to the late 18th century in Naples, where it emerged as a food for the working class. Street vendors would sell flatbreads topped with various ingredients, primarily tomatoes, cheese, and olive oil.
The city’s geographical location, with its fertile volcanic soil and access to the Mediterranean, provided the ideal conditions for cultivating tomatoes and wheat, the fundamental components of pizza.
In 1889, it gained international recognition when Queen Margherita of Savoy visited Naples. Chef Raffaele Esposito created a special pizza in her honour, featuring the colours of the Italian flag: red tomatoes, white mozzarella, and green basil.
This dish, known as Pizza Margherita, remains a quintessential example of true Napoli pizza, celebrated for its simplicity and flavour.
Key Ingredients of True Napoli Pizza
The authenticity of Napoli pizza hinges on the quality of its ingredients. A true Napoli pizza must be crafted using specific components, each playing a crucial role in achieving the perfect balance of taste and texture.
The foundation of any pizza lies in its dough, and for a Napoli original, “00” flour is essential. This finely milled flour, high in protein, allows for the creation of a soft yet stretchy dough that can withstand high temperatures. The dough is typically left to rise for a minimum of 24 hours, allowing for the development of flavour and texture.
Napoli pizza is synonymous with San Marzano tomatoes, renowned for their sweet flavour and low acidity. Grown in the volcanic soil near Mount Vesuvius, these tomatoes are handpicked and typically used in their purest form, crushed or as a simple sauce, to preserve their natural sweetness.
A true Napoli pizza must be topped with fresh mozzarella, specifically Mozzarella di Bufala Campana, made from the milk of water buffalo. This cheese is known for its creamy texture and rich flavour, melting beautifully when baked. The use of high-quality mozzarella elevates the overall taste, making it an indispensable ingredient in authentic Neapolitan pizza.
Finally, fresh basil leaves are a traditional topping that adds a fragrant aroma and a hint of pepperiness to the pizza. Coupled with a drizzle of high-quality extra virgin olive oil, these ingredients boost the pizza to something entirely different.
The Art of Pizza Making
Creating a true Napoli pizza is an art form in itself. The dough is shaped by hand, never rolled, to preserve its airy texture. A skilled pizzaiolo (pizza maker) expertly stretches the dough into a thin disc, creating a crust that is crisp on the outside and soft on the inside.
Baking is another crucial element. Authentic Napoli pizza is traditionally cooked in a wood-fired oven, reaching temperatures of around 900°F (485°C). This intense heat ensures that the pizza cooks quickly, resulting in a charred, bubbly crust while keeping the toppings fresh and vibrant. The cooking process adds a distinct smoky flavour that is characteristic of a true Napoli pizza.
The combination of high-quality ingredients, traditional methods, and the love and passion infused into each pizza contribute to its unparalleled deliciousness. The simplicity of a true Napoli pizza allows each ingredient to shine, creating a harmonious blend of flavours. When prepared correctly, every bite offers a taste of history and the essence of Naples.