The dough is topped with raw, pureed San Marzano tomatoes from Italy. Cook Italian, Eat Italian! Neapolitan Pizza. Esposito baked them a pizza named in honor of the queen whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). The recipe for this pizza depends especially on the way the dough is kneaded. Once you know what true Neapo… In a deep skillet or pot, add oil and heat over … At the end of this first leavening resume the dough, transfer it on a floured surface and divide it into four loaves, cover with a cloth and let it rise again for half an hour at room temperature. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin. Get daily tips and expert advice to help you take your cooking skills to the next level. Mix this well using your hand to help dissolve the salt. © Copyright 2019 All rights reserved by Pizzacappuccino.com. The Associazione Verace Pizza Napoletana (VPN) was founded in 1984 in Naples. Finally add the oil and keep working. The dish soon became popular. This leaves the middle of the pie wet or soggy and not conducive to being served by the slice. You will never experience the taste of authentic Neapolitan pizza anywhere but in Naples, so if a trip to bella Napoli is in your future, go straight to a pizzeria. In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved. To make great pizza it’s important that each of these ingredients are the best you can get your hands on. They have several requirements that must be met to gain certification, and restaurants must apply for it officially. The history of Pizza is long, complex and uncertain. This is what is now known as the classic Neapolitan pizza today. That includes firing your pizza in a wood-burning oven to a blistering 900 degrees. Set aside for at least 8 hours. While you wait for the dough to rise, gather the ingredients for the sauce to concoct the authentic Neapolitan pizza sauce recipe. An authentic Neapolitan pizza can be eaten without digestion difficulties. Neapolitan pizza is traditionally baked in a hot, wood-fired oven. However, many Europeans believed tomatoes were poisonous until poor peasants in Naples began to top their flatbread with them in the late 18th century. How to do the Authentic Neapolitan Pizza Dough | Italianpot Another important phase is rising: once the dough is ready, place it in a greased glass bowl and cover it with a damp cloth (to prevent it from drying on the surface). Tomatoes are peeled then hand-crushed to give the sauce a hearty consistency. With a dough recipe that dates way back to the 16th century, these guys are almost sure to hit the spot for anyone craving saucy goodness any day of the week. In June 1889, to pay homage to Queen of Italy Margherita di Savoia, chef Raffaele Esposito prepared the “Pizza Margherita”, a pizza topped with tomatoes, mozzarella and basil, to represent the colors of the Italian flag. Finally, Neapolitan pizza is topped off with fresh basil and extra-virgin olive oil. If you are not very experienced, you can enlarge it completely by hand, but avoid using the rolling pin, thin it more in the middle, leaving the edges thicker, for the formation of the edge (cornicione). Baker Raffaele Esposito, who worked at the Naples pizzeria “Pietro... e basta così,” is generally credited with creating Margherita pizza. If you like the Neapolitan Cuisine, take a look also at these recipes: Gnocchi alla Sorrentina, Eggplant Parmigiana, Casatiello Napoletano, Spaghetti alla Nerano, Pasta Frittata. Flour. The most traditional and renowned pizzas are: marinara pizza and margherita pizza; the first seasoned with tomatoes, garlic, oil and oregano, the second with tomatoes, mozzarella, oil and basil. Freelance food and travel writer, author, and cookbook editor. Sprinkle some flour onto a tray, place the balls on top, cover them and leave them to rise for around … The history of Pizza is long, complex and uncertain. It must be round, made of soft yet elastic dough, thin in the center and with thick and soft edge, which represent what the Neapolitans call cornicione. When youve had the best pizza in Naples Italy, its hard to go back. No fancy toppings are allowed! I say this because the topping is made of fresh and simple ingredients, but above all because of the dough. Only at this point you can take the loaves and roll them out with your hands (never flatten grind the pizza dough using the rolling pin), until you get a thickness of about 1/2 cm. Although the pizza toppings could be really countless, the most traditional condiments for the real Neapolitan pizza are the typical ones with tomato sauce. Required fields are marked *. Neapolitan pizzas are also cooked at very high temperatures (800 F to 900 F) for no more than 90 seconds. The dough must leaven away from drafts, in a warm place, but not too much, for about 4-5 hours, or until the dough volume is doubled. Davide Negri – chef at our very own La Scuola de La Cucina Italiana – told us the secrets to preparing it at home, showing us how to make a pizza like they do in the pizzeria (using a less powerful oven, of course). Neapolitan pizza is light, slightly chewy, and has a distinct char on the crust from our traditional high-temperature oven (900°F+). Instead, we think we’ll just wait a month or so to check out Calgary’s Pizza Culture, an up-and-coming joint that pays homage to the Neapolitan pies of Naples. They also have an American branch and there are currently only a few hundred restaurants in Italy and around the world that are VPN certified. The Authentic Neapolitan Pizza Sauce Recipe. In 1889, King Umberto I and Queen Margherita of Savoy visited Naples. How to recognize the true Neapolitan Pizza? On the side, heat the water to get it lukewarm (if you heat it too much, you have to cool it, otherwise you risk to kill the yeast), then melt the yeast in the water. Thats what happened to Alex and me. Neapolitan Pizza Sauce San Marzano Fare La Scarpetta, The History Of This Italian Tradition, History Of The Origins Of The Veal Milanese, Prosecco: The 5 reasons Of Its Amazing Success, How Pasta Was Born, The Extraordinary Origin And History Of Italian Pasta. What is authentic Neapolitan Pizza? To avoid this you must follow the next step and add 10% flour. Well, once youve had pizza in Naples, its that kind of moment. If you add ingredients, proceed with caution, to avoid exaggeration and have the opposite problem. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazioin a semi-wild state, or “Fior di Latte di Agerola”, a cow milk mozz… The JOHNNY’S TIP: Never contaminate the salt with the yeast. If you ask Neapolitans which is the original pizza they will tell you that is only one, the Margherita, and there are no other types of toppings. The modern Neapolitan pizza was invented more than 130 years ago. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. Four simple ingredients — flour, water, yeast, and salt — inspire the passion that is Neapolitan pizza. With each loaf you can line a 36 cm baking pan. You simply can’t make authentic Neapolitan pizza dough with all-purpose flour. Because of this, Neapolitan pizzas are generally pretty small (about 10 to 12 inches), making them closer to the size of a personal pizza. In Rome, pizza is sold by the slice (pizza a taglia) and toppings can include prosciutto, artichokes, cheese etc. How to prepare the authentic Neapolitan Pizza? The pizza is baked for 60 to 90 seconds (baking time cannot exceed 90 seconds) in a minimum 800 F stone oven with a wood fire. The processing of the dough is the first salient point during the preparation of Neapolitan pizza. The official requirements of an authentic Neapolitan pizza begin with the crust. Before the 1700s, flatbreads existed but were never topped with tomatoes, which is now a defining characteristic of pizza. Consider that the real Neapolitan pizza is cooked in a wood oven at a temperature of 485 ° C for about 90 seconds! Many visitors to Naples would even seek out the poorer neighborhoods to try this local specialty. The organization's goal is to certify pizzerias that use the proper artisan traditions of authentic Neapolitan pizza. Punch utilizes the same centuries-old techniques that Neapolitan masters use to create a truly authentic pizza. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. Add to the flour the water in which you have melted the yeast and start working the dough. Neapolitan pizza ingredients are traditionally sourced from Campania, Italy. Peeled Tomatoes (preferably San Marzano type): 1 kg, Mozzarella Cheese ("Fiordilatte" or Buffalo Mozzarella):1. The authentic Neapolitan pizza is made by strict standards, using certified, high-quality ingredients, and following a meticulous procedure of preparing and baking the dough. Peel the plum tomatoes and make sure to remove all the seeds. Authentic handcrafted Neapolitan Pizza cooked in wood fire ovens. An authentic Neapolitan pizza dough consists of only 4 simple ingredients: flour, water, salt and yeast. The official requirements of an authentic Neapolitan pizza begin with the crust. Amen. It can use only two types of mozzarella cheese. Authentic Neapolitan pizza is a a way of preparing pizza that is traditional of Naples city. The pizza sauce is therefore not boiled before its added to the pizza. Neapolitan pizza has round shape, a diameter between 22 and 35 cm. Its flavours are true, its recipe is authentic, and its ingredients art for thou to stretch, top, and bake for thy household a divine pizza – without leaving thy household. There are three official variants of Neapolitan pizza: Many restaurants and pizzerias make Neapolitan-style pizza. To prepare the dough proceed by combining flour, salt and malt (or sugar) and mix a little bit the dry ingredients. These do not adhere to the strict rules of the VPN association or are not certified simply because they never applied. Pizza as we know it today (dough topped with tomatoes and cheese) was invented in Naples. THE STORY - As a lover of all things Italian - the language, the country, the food, the culture, the people, and particularly her Italian hometown of Castiglione del Lago on Lake Trasimene – owner Sabine Langer decided at the beginning of 2020 to take over the empty space, which was formerly occupied by a pizzeria. That is topped with a simple tomato sauce, fresh mozzarella cheese, and fresh basil. Pizza Margherita was invented in 1889, in Naples when Neapolitan pizzaiolo Raffaele Esposito created a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil) in honor of the visiting Queen Margherita Featuring San Marzano tomatoes Cheeses—whether grated, sliced, or … One of its defining characteristics is that there is often more sauce than cheese. Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill. Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. The best way to enlarge the pizza is to initially crush the loaf with your hands, giving it a circular shape, and then finish passing from one palm to the other. The oral tradition has been collected in 1984 into a written framework that regulates the art of pizza making. Place each in a covered … You must obtain a smooth and elastic dough, if it is too hard it means that the flour has absorbed too much and you need to add a little bit of water, if it’s not very elastic you need to add a little bit of oil, or if it is too sticky it’s ok to add a pinch of flour. Flour is the most important ingredient in the pizza dough. Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. Tomatoes were brought to Europe in the 16th century by explorers returning from Peru. The dough must in fact be worked vigorously, if you have doubts about the efficiency of the hand processing it is preferable to resort to the use of a pasta maker. You can find a Neapolitan pizza near you and enjoy a slice full of gastronomic history. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin. Neapolitan-style pizza typically consists of a thin and soft crust—if it is cooked properly at a high temperature, the crust will bubble up and be charred in spots. To make authentic Neapolitan pizza, get your mixing bowl, pour in 600ml of water and add 30g salt. We live in Italy. Marinara pizza does not have cheese. One is fior di latte made from cow’s milk and the other is mozzarella di Bufala, made from water buffalo milk, typically raised in the Campania and Lazio marshlands in Italy. You know in the movie The Matrix when Neo is given the choice between the blue and red pill, essentially choosing between blissful ignorance or truth? We love Italian food. In this video I will outline the entire process, ingredients, recipes and techniques that I use to make authentic Neapolitan pizza at home. Simply follow this recipe. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. Amore is New Mexico’s first and only certified Neapolitan Pizzeria (Associazione Pizzaiuoli Napoletani).Our oven is from Naples, Italy. The Pizza Marinara (topped only with tomato sauce, garlic and oregano) dates back to 1734, while the Pizza Margherita dates back to 1796-1810 years. For a perfect Neapolitan pizza it would be necessary to have a wood oven well heated. She has 15 years of experience in writing for major publications. The authentic Neapolitan pizza is an "healthy pizza". The ingredients must be all-natural and fresh. Turn dough out onto lightly floured surface and divide into four even balls. Our dream is to make pizzacappuccino.com the worldwide point of reference for the authentic Italian food, our daily mission is to collect only the best authentic traditional Italian recipes. Sign Up To Our Newsletter To Get The Latest Delicious Recipe! How do you make a great Neapolitan pizza with sourdough at home? But if you do not have it you can just bake your pizza in the electric oven at home, taking care to bring it to the maximum temperature, so to bake the pizza for a few minutes at maximum temperature. And I'll tell you more: if it's a real Neapolitan pizza, you'll eat the whole outer-crust. Our dough undergoes a 3+ day fermentation which gives it … So all you need to do to make authentic Neapolitan sauce is to combine the ingredients and add them to your pizza. Unto you, we giveth the purest of dough made with Italian “00” pizza flour, for it is holy. Pizza Glossary: Definitions of Pizza Terms, Lo Sfincione, The Original Sicilian-Style Pizza, Ooni Koda Gas-Powered Outdoor Pizza Oven Review, Prevent Pizza With Fresh Mozzarella From Being Watery, Classic Italian Pizza Toppings: Ideas for Your Homemade Pizza, 27 Basil Recipes Featuring the Fresh Summer Herb, Authentic Eggplant Parmesan (Parmigiana Di Melanzane), Easy Baked Ziti With Ground Beef and Cheese. However, this is best left for between 18-24 hours, if you have the … It received its name because it was traditionally prepared by “la marinara” (a seaman's wife) for her husband when he returned from fishing trips in the Bay of Naples. It is without equal in North America because it is bona fide Neapolitan. Your email address will not be published. To start, you cut the onion and garlic into small cubes. Push and smash the tomatoes through a … Your email address will not be published. We are Italians. And restaurants must apply for it officially in wood fire ovens the classic Neapolitan pizza traditions!: if it 's a real Neapolitan pizza dough Margherita of Savoy visited Naples more sauce than cheese,... The first salient point during the preparation of Neapolitan pizza is a a of! We giveth the purest of dough made with Italian “00” pizza flour water. 900 degrees because it is holy Italian “00” pizza flour, water, and! 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