Neapolitan Pizza: The True Taste of Italy’s Culinary Heritage

The Origins: A Slice of Naples’ History

The story of Neapolitan pizza begins in the 18th century in Naples. It was the food of the common people—quick, affordable, and delicious. Sold by street vendors and bakeries, early versions of Neapolitan pizza were simple flatbreads topped with garlic, oil, and sometimes anchovies.

The turning point came in 1889 when Queen Margherita of Savoy visited Naples. Chef Raffaele Esposito created a pizza in her honor, featuring tomatoes (red), mozzarella (white), and basil (green)—the colors of the Italian flag. This dish became known as Pizza Margherita, and it helped elevate pizza from street food to a symbol of national pride.

Official Status: Pizza Napoletana Gets Protected

Neapolitan pizza is so important to Italian culture that it has its own certification:

• In 2009, it was granted Traditional Specialty Guaranteed (TSG) status by the EU.
• In 2017, the art of making Neapolitan pizza (“L’arte del Pizzaiuolo Napoletano”) was added to UNESCO’s list of Intangible Cultural Heritage.

To be called a true Pizza Napoletana, it must meet specific standards set by the Associazione Verace Pizza Napoletana (AVPN), including dough ingredients, fermentation time, and even oven temperature.

The Ingredients: Simple, Fresh, Authentic

True Neapolitan pizza relies on a few key ingredients, all of which must be fresh and high quality:

1. 

Flour

• Type 00 Italian flour (fine, low gluten content) is preferred for its soft texture

2. 

Water

• Clean, room-temperature water, preferably with low mineral content.

3. 

Salt

• Sea salt, around 2.5–3% of the dough weight

4. 

Yeast

• Fresh brewer’s yeast, or natural sourdough starter for purists.

5. 

Tomatoes

• San Marzano tomatoes grown in volcanic soil near Mount Vesuvius are traditional. These tomatoes are sweet, low in acidity, and perfect for sauce.

6. 

Mozzarella

• Fresh Mozzarella di Bufala Campana (buffalo milk) or Fior di Latte (cow milk) is used.

7. 

Basil and Olive Oil

• Fresh basil leaves and a drizzle of extra virgin olive oil complete the authentic toppings.

The Dough: Crafting the Perfect Base

The dough is arguably the most important part of Neapolitan pizza. It’s made with only four ingredients (flour, water, yeast, salt), and no sugar or oil is added.

Key Dough Characteristics:

• Long fermentation: 8 to 24 hours.
• Hydration: Typically 60–65%.
• Hand-stretched: No rolling pins or machines allowed.
• Baked at 430–480°C (800–900°F) in a wood-fired oven.
• Cooked in 60 to 90 seconds, which gives the crust its signature light char (leopard spots).

Styles of Neapolitan Pizza

There are two main types of Neapolitan pizza:

🍕 

Pizza Margherita

• Tomato sauce, mozzarella, basil, olive oil.
• Represents the Italian flag.

🍕 

Pizza Marinara

• Tomato sauce, garlic, oregano, olive oil (no cheese).
• Surprisingly, this is the older version and a favorite among purists.

How to Make Neapolitan Pizza at Home (Simplified Version)

Ingredients (for 2 pizzas):

• 500g 00 flour
• 325ml water
• 10g sea salt
• 3g fresh yeast
• 200g San Marzano tomatoes (canned)
• 125g fresh mozzarella
• Fresh basil
• Extra virgin olive oil

Steps:

1. Mix flour, salt, water, and yeast. Knead until smooth.
2. Let the dough rise for 12–18 hours.
3. Divide, shape into balls, rest for 2 more hours.
4. Preheat oven with pizza stone or steel at max temperature (250°C+).
5. Stretch dough by hand. Add sauce, cheese, basil, and a drizzle of oil.
6. Bake for 6–8 minutes or until crust is puffed and golden.

✅ Tip: Use a pizza steel or outdoor pizza oven to get closer to wood-fired results.