What is a Napoli Pizza? Exploring the History and How to Make Authentic Neapolitan Pizza

Neapolitan pizza, or "pizza Napoletana," is a traditional Italian dish that has gained worldwide acclaim for its simple yet flavorful ingredients and unique preparation methods. Originating from Naples, Italy, this pizza variety is characterized by a thin, soft crust, minimal toppings, and a quick baking process in a wood-fired oven.

History of Neapolitan Pizza

The origins of Neapolitan pizza can be traced back to the 18th century in Naples. Initially, flatbreads were consumed by the poor as a cheap and filling meal. The introduction of tomatoes from the Americas in the 16th century led to the development of tomato-topped flatbreads, which became popular among Neapolitans. In 1889, to honor Queen Margherita of Savoy, pizzaiolo Raffaele Esposito created the Pizza Margherita, featuring tomatoes, mozzarella, and basil to represent the colors of the Italian flag. This event significantly contributed to the popularity of pizza in Italy and beyond. 

What Is a Neapolitan Pizza?

A true Neapolitan pizza adheres to specific guidelines set by the Associazione Verace Pizza Napoletana (AVPN). The dough is made with type 00 flour, water, salt, and yeast, and is hand-kneaded and left to rise for 8 to 24 hours. The pizza is then topped with raw tomatoes, fresh mozzarella cheese, fresh basil, and extra-virgin olive oil. It is baked in a wood-fired oven at approximately 900°F (485°C) for no more than 90 seconds, resulting in a soft, elastic crust with a slightly charred flavor. 

How to Make a Neapolitan Pizza

To make an authentic Neapolitan pizza at home, follow these steps:

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1. Prepare the Dough:

   • Combine 500g of type 00 flour with 325ml of water, 10g of salt, and a small amount (about 0.2g) of fresh yeast.

   • Knead the mixture by hand until a smooth, elastic dough forms.

   • Cover the dough and let it rise at room temperature for 8 to 24 hours.

2. Shape the Dough:

   • Divide the dough into individual portions (about 180-250g each).

   • Shape each portion into a ball and let them rest for an additional 2 hours.

   • On a floured surface, gently stretch each dough ball into a 10-12 inch circle, ensuring the edges are slightly thicker to form the crust.

3. Add Toppings:

   • Spread a thin layer of crushed San Marzano tomatoes over the dough.

   • Add slices of fresh mozzarella cheese.

   • Place a few fresh basil leaves on top.

   • Drizzle with extra-virgin olive oil.

4. Bake the Pizza:

   • Preheat a wood-fired oven to approximately 900°F (485°C).

   • Using a pizza peel, transfer the pizza onto the oven floor.

   • Bake for 60 to 90 seconds, rotating as needed, until the crust is puffed and slightly charred, and the cheese is melted and bubbly.

If a wood-fired oven is not available, a home oven with a pizza stone can be used. Preheat the oven to its highest temperature (usually around 500°F or 260°C) and bake the pizza for 7 to 9 minutes, or until the desired doneness is achieved. 

Neapolitan pizza is a testament to the rich culinary heritage of Naples, Italy. Its simple ingredients and traditional preparation methods have stood the test of time, making it a beloved dish worldwide. By following the authentic techniques and using quality ingredients, you can recreate this classic pizza in your own kitchen.