The Birthplace of Pizza
If you have a passion for pizza, then you can’t miss the legendary Neapolitan Pizza. This iconic dish hails from Naples, Italy, and has won the hearts of pizza lovers worldwide.
The roots of Neapolitan Pizza can be traced back to the vibrant city of Naples, Italy. It is believed that pizza as we know it today originated in Naples during the 18th century. Initially, it was a simple dish enjoyed by the working class, consisting of dough topped with tomatoes and various ingredients available at the time.
The defining moment for Neapolitan Pizza came in 1889 when Queen Margherita of Italy, accompanied by her husband King Umberto I, visited Naples. Raffaele Esposito, a local pizzaiolo (pizza maker), was commissioned to create a pizza for the royal couple. He crafted a pie topped with tomatoes, mozzarella cheese, and fresh basil to represent the colors of the Italian flag: red, white, and green. The queen was so delighted by this creation that it was named “Pizza Margherita” in her honor, solidifying its place in culinary history.
Today, Neapolitan Pizza is internationally recognized as a traditional Italian dish, protected by strict guidelines to preserve its authenticity. The pizza dough must be made from highly refined “00” flour, water, salt, and yeast. It must undergo a slow fermentation process to develop its characteristic airy and chewy texture. San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius, are the preferred choice for the sauce, and the cheese must be buffalo mozzarella or fior di latte. The pizza is traditionally baked in a wood-fired oven, reaching temperatures of up to 900°F (485°C), resulting in a thin, slightly charred crust with a soft center.
Places to get a Neapolitan Pizza
While Naples remains the ultimate destination to experience the true essence of Neapolitan Pizza, several pizzerias around the world have mastered the art of this delectable dish. Here are three renowned establishments that offer an authentic Neapolitan Pizza experience:
- L’Antica Pizzeria Da Michele (Naples, Italy): This historic pizzeria, founded in 1870, is a must-visit for any pizza enthusiast. With only two pizza options on the menu, Margherita and Marinara, Da Michele focuses on perfection in simplicity. The pizzaioli expertly prepare the dough and bake the pizzas in a wood-fired oven, resulting in a flavorful, soft, and chewy crust. The intense tomato sauce, fresh mozzarella, and aromatic basil combine to create an unforgettable taste.
- Pizzeria Gino Sorbillo (Naples, Italy): Located in the heart of Naples, Gino Sorbillo’s pizzeria is renowned for its dedication to using top-quality ingredients. The dough undergoes a meticulous fermentation process, resulting in a light, digestible crust. Sorbillo’s creativity shines through in his extensive menu, featuring a wide variety of toppings to suit every preference. From classic Margherita to innovative combinations, you’re guaranteed a memorable pizza experience.
- Una Pizza Napoletana (New York City, USA): In the bustling streets of New York City, Una Pizza Napoletana has garnered a cult following for its exceptional Neapolitan-style pizzas. Anthony Mangieri, the pizzaiolo behind this establishment, adheres to the Neapolitan traditions with a minimalist approach. The limited menu showcases a handful of carefully selected ingredients that harmonize perfectly on the soft and chewy crust. Prepare for a pizza journey that captures the essence of Naples in the heart of the Big Apple.
Make a Neapolitan Pizza at home
While nothing beats the experience of savoring Neapolitan Pizza in Naples or at an authentic pizzeria, you can recreate the magic in your own kitchen. Here’s a step-by-step guide to making Neapolitan Pizza at home:
Ingredients:
- 500g “00” flour
- 325ml lukewarm water
- 10g salt
- 2g active dry yeast
- San Marzano tomatoes (canned)
- Buffalo mozzarella or fior di latte
- Fresh basil leaves
- Extra virgin olive oil
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the flour and salt. Dissolve the yeast in the lukewarm water and let it sit for a few minutes until it becomes frothy.
- Gradually pour the yeast mixture into the bowl with the flour, mixing with a wooden spoon until it forms a shaggy dough.
- Transfer the dough onto a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. Shape it into a ball.
- Place the dough ball in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for 2-3 hours until it doubles in size.
- Preheat your oven to the highest temperature possible. If you have a pizza stone, place it on the middle rack of the oven to heat up.
- Once the dough has risen, divide it into four equal portions and shape each portion into a ball. Let the dough rest for another 30 minutes.
- On a lightly floured surface, take one dough ball and gently stretch and shape it into a round pizza base, about 10-12 inches in diameter. Leave the edges slightly thicker.
- Transfer the pizza base onto a pizza peel or a baking sheet lined with parchment paper.
- Spread a thin layer of San Marzano tomatoes onto the dough, leaving a border around the edges. Tear the mozzarella or fior di latte into small pieces and distribute them evenly over the sauce. Add a few basil leaves and season with salt and pepper.
- Carefully slide the pizza onto the preheated pizza stone or place the baking sheet directly into the oven. Bake for about 10-12 minutes, or until the crust is golden and blistered.
- Remove the pizza from the oven and drizzle it with extra virgin olive oil. Let it cool for a few minutes before slicing and serving.
Neapolitan Pizza is more than just a dish; it’s a culinary experience that encapsulates the history, tradition, and passion of Naples. Whether you visit the birthplace of pizza or recreate it in your own kitchen, the authentic flavors and techniques will transport you to a world of deliciousness.
