Pizza napoletana

Pizza Margherita napoletana Author Valerio Capello

Pizza napoletana

An authentic Neapolitan pizza (Italian: pizza napoletana) is typically made with tomatoes and mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin fresh basil and extra virgin olive oil). The use of fresh or industrially prepared “Roma” tomatoes (“pomodoro lungo tipo Roma”) is allowed.


According to the rules proposed by the Associazione Verace Pizza Napoletana, a non-profit Association founded in Naples in 1984 by the oldest and well known Neapolitan pizzaioli, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, sea salt and water. For proper results, medium strength flour with medium protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60-90 seconds in a 905°F stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant.
There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe. The Association reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of neapolitan gastronomy AVPN Rules.

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