Pizza Napoletana, or Neapolitan pizza, is more than just a dish—it’s a cultural icon and a culinary masterpiece that traces its roots to Naples, Italy. Known for its simple ingredients, soft yet chewy crust, and unmistakable flavour, this traditional pizza has captured the hearts of food lovers around the world.  

A Brief History of Pizza Napoletana

Pizza Napoletana has its origins in the 18th century in Naples, where street vendors began selling flatbreads topped with simple ingredients like tomatoes, garlic, and herbs. By the late 19th century, the Margherita pizza was born, a tribute to Queen Margherita of Savoy, featuring the Italian flag’s colours: red (tomatoes), white (mozzarella), and green (basil).  

In 2017, UNESCO recognized the art of making Neapolitan pizza as part of the “Intangible Cultural Heritage of Humanity,” celebrating its authenticity and time-honoured techniques.  

What Makes Pizza Napoletana Unique?

Authentic Pizza Napoletana follows strict guidelines set by the Associazione Verace Pizza Napoletana (AVPN) to preserve its heritage. Here are the key characteristics:  

1. Dough: Made with just four ingredients—flour, water, salt, and yeast—the dough is hand-kneaded and left to rise for 8-24 hours.  
2. Crust: Soft, thin, and slightly charred, with a light and airy texture.  
3. Tomatoes: Only San Marzano tomatoes, grown in the volcanic soil of Mount Vesuvius, are used for the sauce.  
4. Cheese: Fresh buffalo mozzarella or fior di latte (cow’s milk mozzarella) gives it a creamy richness.  
5. Cooking Method: Baked in a wood-fired oven at 485°C (905°F) for 60-90 seconds to achieve a perfect balance of flavour and texture.  

Traditional Varieties of Pizza Napoletana  

The two most famous types of Neapolitan pizza are:  

1. Pizza Margherita:  

   – Topped with San Marzano tomato sauce, fresh mozzarella, fresh basil, and a drizzle of olive oil.  

2. Pizza Marinara:  

   – A simpler version featuring tomato sauce, garlic, oregano, and olive oil, without cheese.  

How to Make Pizza Napoletana at Home

While a wood-fired oven is ideal, you can still replicate the flavours of Pizza Napoletana in your kitchen.  

Ingredients:  

500g all-purpose or “00” flour  

325ml water  

10g salt  

1g yeast  

San Marzano tomatoes (crushed)  

Fresh mozzarella  

Fresh basil leaves  

Extra virgin olive oil  

Instructions:  

1. Prepare the Dough:  

   Mix flour, water, salt, and yeast to form a smooth dough. Let it rise for 8 hours.  

2. Shape the Dough:  

   Divide and shape the dough into 2-3 balls, letting them rest for 2 more hours.  

3. Assemble the Pizza:  

   Flatten the dough by hand to form a thin crust. Add a layer of tomato sauce, fresh mozzarella, and basil leaves.  

4.Bake:  

   Preheat your oven to the highest setting (or use a pizza stone). Bake for 7-10 minutes or until the crust is golden and bubbly.  

5. Finish:  

   Drizzle with olive oil and serve immediately.

Why Pizza Napoletana Is Loved Worldwide

The beauty of Pizza Napoletana lies in its simplicity and dedication to quality. Each ingredient is carefully chosen to create a harmonious balance of flavours. From its rustic charm to its rich history, it’s a dish that embodies the soul of Italian cuisine.  

Fun Facts About Pizza Napoletana

– The first pizzeria, Antica Pizzeria Port ’Alba, opened in Naples in 1738.  

– Neapolitans consume over 1 billion pizzas annually!  

– The dough is stretched by hand to preserve its airiness—no rolling pins allowed!  

Whether you’re savouring it in the heart of Naples or recreating it in your own kitchen, Pizza Napoletana offers a timeless experience that’s equal parts delicious and cultural. So next time you indulge in this classic, take a moment to appreciate its artistry and history—it’s a slice of Italy with every bite!