PIZZA RECEIPIES AND COOKING METHOD

Neapolitan Pizza: A Timeless Culinary Delight
Neapolitan pizza, originating from Naples, Italy, is one of the most revered and beloved styles of pizza around the world. Known for its simple yet flavorful ingredients and distinctive preparation method, Neapolitan pizza embodies the essence of Italian culinary tradition.

The History of Neapolitan Pizza

The origins of Neapolitan pizza date back to the 18th century in Naples. Initially, it was a humble dish consumed by the working class, featuring readily available ingredients such as tomatoes, cheese, and dough. The classic Margherita pizza, created in 1889, is perhaps the most famous variety, named in honor of Queen Margherita of Savoy. The colors of its toppings—red tomatoes, white mozzarella, and green basil—represent the Italian flag.



Characteristics of Neapolitan Pizza

Authentic Neapolitan pizza is defined by its specific ingredients and preparation methods. The dough is made from highly refined Italian wheat flour, yeast, water, and salt. It is hand-kneaded and allowed to rise for at least 8 to 24 hours. The pizza is then baked in a wood-fired oven at temperatures ranging from 800 to 900 degrees Fahrenheit (427 to 482 degrees Celsius) for about 90 seconds. This intense heat creates a soft, chewy crust with a slightly charred, leopard-spotted appearance.



The toppings are equally essential. The tomatoes must be either San Marzano or Pomodorino del Piennolo del Vesuvio, both of which are grown in the rich volcanic soil near Mount Vesuvius. The cheese is typically fresh mozzarella made from buffalo milk (Mozzarella di Bufala) or cow’s milk (Fior di Latte). Fresh basil, extra-virgin olive oil, and a pinch of salt complete the traditional toppings.



Neapolitan Pizza Recipe

Here is a detailed recipe for making authentic Neapolitan pizza at home.

Ingredients:

For the Dough:

- 4 cups (500g) Italian 00 flour

- 1.5 cups (350ml) water

- 1 teaspoon (3g) active dry yeast

- 2 teaspoons (10g) salt



For the Toppings:

- 1 cup (240ml) San Marzano tomatoes, crushed

- 8 oz (225g) fresh mozzarella, sliced

- Fresh basil leaves

- Extra-virgin olive oil

- Pinch of salt



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