When people think of Italian food, Neapolitan pizza is probably the first thing that comes to mind. This classic dish represents the heart of Naples, known for its simple ingredients and bold flavours.
With its soft crust and fresh toppings like mozzarella and basil, it’s a favourite in pizzerias worldwide. So, what makes this classic pizza truly special?
Keep reading to explore the essentials of authentic Neapolitan pizza!
What is Neapolitan Pizza?
Neapolitan pizza, or pizza Napoletana, is a traditional Italian pizza that originated in Naples, Italy.
This pizza uses simple, high-quality ingredients like Neapolitan pizza dough, San Marzano tomatoes, fresh mozzarella, and fresh basil.
Authentic Neapolitan pizza is cooked quickly at high temperatures, often in a wood-fired oven. The dough is hand-kneaded, and toppings are applied sparingly—a technique that any pizza maker would appreciate.
The result? A delicious pizza with a soft, thin crust and slightly charred pizza edges.
This pizza style is protected under EU law, ensuring strict adherence to tradition in its preparation and ingredients.
Neapolitan Pizza History
Neapolitan pizza has its roots in 18th-century Naples, where it began as a humble street food beloved by locals. Back then, vendors sold small, folded pizzas to workers looking for a quick, affordable bite. By the late 19th century, it had transformed into a culinary icon, thanks to its signature thin crust and vibrant toppings.
The most famous tale? In 1889, Queen Margherita of Savoy inspired the creation of the Margherita pizza by the renowned baker Raffaele Esposito during her visit to Naples with King Umberto I.
The pizza was topped with tomatoes (red), mozzarella (white), and basil (green) to represent the Italian flag.
This classic dish solidified Neapolitan pizza’s reputation, and its legacy now lives on in pizzerias worldwide.
Authentic Requirements
Authentic Neapolitan pizza follows strict guidelines to preserve its traditional roots. The dough is made with type 0 or 00 wheat flour, fresh brewer’s yeast (not dry yeast), water, and salt, then kneaded by hand or with a low-speed mixer (no rolling dough) to achieve the perfect texture.
For the sauce, only San Marzano tomatoes are used. In addition, the toppings must include mozzarella di bufala (made from buffalo milk) or fior di latte (a cow’s milk variety) to ensure authenticity.
How is Neapolitan Pizza Different?
Neapolitan pizza’s traditional methods and emphasis on simplicity set it apart from other pizza styles. Let’s explore how it compares to other popular pizzas.
Neapolitan vs New York Style Pizza
New York-style pizza is known for its large size, crisp yet foldable crust, and versatility as a grab-and-go meal.
Unlike the small, personal-sized Neapolitan pizza with its soft dough and fresh toppings, New York pizza is typically folded in half for easy eating and features a sturdier base.
Neapolitan vs Chicago Style Pizza
Chicago-style pizza was created by Italian immigrants in Chicago who missed their home country and sought to make the dough that reminded them of their roots. It is almost the opposite of Neapolitan pizza.
It features a thick, fried dough crust filled with heavy layers of cheese, meat, and toppings, with tomato sauce poured on top. This makes Chicago pizza rich and hearty, making it one of the best pizzas to enjoy at a pizza party. Neapolitan pizza, by contrast, is light and fresh, with soft dough and simple toppings.
Neapolitan vs California Style Pizza
California-style pizza is a fusion that blends Italian tradition with New York practicality. Its crust is thin but sturdier than Neapolitan pizza, designed for sharing. It uses local, seasonal ingredients as toppings, such as fresh basil leaves, avocado, or goat cheese.
While Neapolitan pizza is rooted in tradition, California-style pizza emphasises the laid-back California vibe.
Neapolitan vs Italian Style Pizza
Though both originate in Italy, Neapolitan pizza and general Italian-style pizza differ in texture and crust.
Neapolitan pizza is soft and airy, baked in a high-heat pizza oven to achieve a slightly charred, puffy edge. Other Italian pizzas, such as Roman-style, often have thinner, crispier crusts.
On top of that, while Neapolitan pizza uses fresh mozzarella cheese and a simple base, other Italian varieties may use different cheeses and heartier toppings.
Variations of Neapolitan Pizza
There are several variations of Neapolitan pizza: Margherita and marinara. Let’s take a closer look at each one.
Margherita Pizza
Margherita pizza is the quintessential Neapolitan pizza, named in honour of Queen Margherita of Savoy, as mentioned above. This iconic dish combines a soft, airy crust with a vibrant tomato base, fresh mozzarella, basil leaves, and extra virgin olive oil.
Marinara Pizza
Marinara pizza is another beloved Neapolitan variation, one of the oldest. It features a thin, chewy crust topped with San Marzano tomatoes, garlic, oregano, and extra virgin olive oil.
Unlike the Margherita, Marinara pizza skips the cheese, making it a lighter, vegan-friendly option.
Margherita Pizza Extra
Margherita pizza extra comes to enhance the classic Margherita. For instance, the pizza quattro formaggi uses four cheese types, while pizza diavola adds spicy salami. Some versions may add extra mushrooms, olives, or other toppings.
While this version is popular with pizza lovers, it might not sit well with purists or meet the official standards of the Associazione Verace Pizza Napoletana (AVPN).
Tips for Making Neapolitan Pizza at Home
Cooking a classic Neapolitan pizza recipe at home is easier than you think with the right techniques. Check out our tips for making the best pizza at home:
- Make Neapolitan pizza dough using high-quality pizza flour (type 0 or 00 flour).
- Knead the dough ball properly by hand or with a low-speed mixer.
- Allow the dough to proof for at least 6 hours at room temperature for the best results.
- Shape by hand and avoid a rolling pin.
- Use a pizza stone to replicate the high heat of a traditional pizza oven.
- Try preheating the oven to its max, then use the broiler to boost the temp when the pizza goes in.
- Stick to classic toppings (San Marzano tomatoes, fresh mozzarella, and a drizzle of olive oil).
- Keep the toppings simple for a true Neapolitan experience.
Frequently Asked Questions
What is the secret of Neapolitan pizza?
The secret of Neapolitan pizza making is all in the finely crafted simplicity: high-quality flour, long fermentation, and baking it in a super-hot, wood-fired oven.
Is Neapolitan pizza chewy or crispy?
Neapolitan pizza has a chewy texture with a slight crisp on the edges.
What makes a pizza a Neapolitan pizza?
A Neapolitan pizza is known for its soft, thin crust, minimal toppings, and quick baking in a wood-fired oven.
Conclusion
Neapolitan pizza is a timeless Italian favourite with a simple yet rich history. From learning about its origins to trying your hand at pizza-making with tips and recipes, you’re ready to make your own pizza at home.
So, which variation of Neapolitan pizza would you try first—Margherita or Marinara?
If you’d rather skip the cooking and enjoy authentic Neapolitan pizza or other delicious styles, visit 48h Pizza e Gnocchi Bar for the best experience!