Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed!
One of its defining characteristics is that there is often more sauce than cheese. This leaves the middle of the pie wet or soggy and not conducive to being served by the slice. Because of this, Neapolitan pizzas are generally pretty small (about 10 to 12 inches), making them closer to the size of a personal pizza.
Neapolitan pizzas are also cooked at very high temperatures (800 F to 900 F) for no more than 90 seconds.
History
Pizza as we know it today (dough topped with tomatoes and cheese) was invented in Naples. Before the 1700s, flatbreads existed but were never topped with tomatoes, which is now a defining characteristic of pizza.
Tomatoes were brought to Europe in the 16th century by explorers returning from Peru. However, many Europeans believed tomatoes were poisonous until poor peasants in Naples began to top their flatbread with them in the late 18th century. The dish soon became popular. Many visitors to Naples would even seek out the poorer neighborhoods to try this local specialty.
Marinara pizza does not have cheese. It received its name because it was traditionally prepared by “la marinara” (a seaman's wife) for her husband when he returned from fishing trips in the Bay of Naples.
Baker Raffaele Esposito, who worked at the Naples pizzeria “Pietro... e basta così,” is generally credited with creating Margherita pizza. In 1889,King Umberto I and Queen Margherita of Savoy visited Naples. Esposito baked them a pizza named in honor of the queen whose colors mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). This is what is now known as the classic Neapolitan pizza today.
Official Certification
The Associazione Verace Pizza Napoletana (VPN) was founded in 1984 in Naples. The organization's goal is to certify pizzerias that use the proper artisan traditions of authentic Neapolitan pizza.
They have several requirements that must be met to gain certification, and restaurants must apply for it officially. They also have an American branch and there are currently only a few hundred restaurants in Italy and around the world that are VPN certified.
Authentic Requirements
The official requirements of an authentic Neapolitan pizza begin with the crust. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin.
The dough is topped with raw, pureed San Marzano tomatoes from Italy. It can use only two types of mozzarella cheese. One isfior di latte made from cow’s milk and the other is mozzarella di Bufala, made from water buffalo milk, typically raised in the Campania and Lazio marshlands in Italy. Finally, Neapolitan pizza is topped off with fresh basil and extra-virgin olive oil. The ingredients must be all-natural and fresh.
The pizza is baked for 60 to 90 seconds (baking time cannot exceed 90 seconds) in a minimum 800 F stone oven with a wood fire.
Variations
There are three official variants of Neapolitan pizza:
- Pizza Marinara: Topped with tomato, garlic, oregano, and extra-virgin olive oil
- Pizza Margherita: Topped with tomato, fresh sliced mozzarella, fresh basil, and extra-virgin olive oil
- Pizza Margherita Extra: Topped with tomato, sliced mozzarella di Bufala, fresh basil, and extra-virgin olive oil
Neapolitan-Style Pizza
Many restaurants and pizzerias make Neapolitan-style pizza. These do not adhere to the strict rules of the VPN association or are not certified simply because they never applied.
Neapolitan-style pizza typically consists of a thin and soft crust—if it is cooked properly at a high temperature, the crust will bubble up and be charred in spots. That is topped with a simple tomato sauce, fresh mozzarella cheese, and fresh basil.
FAQs
Doughy, Cheesy Neapolitan Pizza—It's Certified! a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed! They are also small, note the size of the plate, and cooked at a high temperature for a short period of time.
Is Neapolitan pizza supposed to be doughy? ›
Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust. Because that crust is so light (even though quite large,) certain areas become charred very quickly, which is why it's important not to overcook and completely burn this type of crust.
Do you have to be certified to make Neapolitan pizza? ›
The Associazione Verace Pizza Napoletana (VPN) was founded in 1984 in Naples. The organization's goal is to certify pizzerias that use the proper artisan traditions of authentic Neapolitan pizza. They have several requirements that must be met to gain certification, and restaurants must apply for it officially.
What are the three official authentic Neapolitan pizzas? ›
Pizza Margherita - topped with tomato, cow's milk mozzarella, basil, and olive oil. Pizza Margherita extra - same as above, but with mozzarella di bufala. Pizza marinara - topped with tomato, oregano, garlic, and olive oil.
What's the difference between a Neapolitan pizza and a regular pizza? ›
The first distinction is in the crust. The thin, flat crust of Neapolitan pizza is the first giveaway that you're not just eating any old Italian pizza. You'll find thicker, more doughy crusts when you eat an Italian pizza. More people enjoy the texture of Neapolitan pizza because it's not as squishy in the middle.
Is it OK to eat slightly doughy pizza? ›
Eating a pizza that is undercooked can give you stomach pain and may cause you to develop a foodborne illness, such as Escherichia coli. The reason for this is that pizza dough is raw food and has not been cooked enough to kill germs.
Is it OK for pizza to be doughy? ›
Even if you manage to stretch the pizza out nicely, the pizza will often turn out a bit doughy. In general, this isn't a big problem and chances are you'll still end up with a delicious pizza.
What are the rules for Napoli pizza? ›
The VPN has several requirements for making Neapolitan pizza:
- The dough must be made with highly refined Italian type 0 or 00 wheat flour, natural yeast or brewer's yeast, water, and salt.
- The dough must be kneaded by hand or with a low-speed mixer and formed by hand without using a rolling pin.
Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN). A protected designation is available to pizzerias that meet strict requirements in following Neapolitan traditions in the art of pizza making.
What makes a good Neapolitan pizza? ›
Authentic Neapolitan Pizza, or Pizza Napoletana, is known for being very tender, light, and moist at the same time. It cooks in a wood-burning oven at 800F degrees oven for only 90 seconds and needs 58-65% hydration. Its' ingredients must be Italian and coming from a specific area such as San Marzano tomatoes.
Roman pizza is practically the opposite to Neapolitan pizza: it is crispy and they are not afraid of toppings. A classic on all menus in Rome is the Capricciosa: topped with ham, mushrooms, olives, artichoke, an egg and tomato. Oil is added to the dough and there is much less water than the Naples version.
Is Neapolitan pizza soggy in the middle? ›
As to not disrupt the “soupy” middle (thereby making the crust soggy on the way to the table) these pies are meant to be served whole, uncut, and eaten with a knife and fork. While we automatically slice each pizza in fours, feel free to eat it most authentically and request your pizza unsliced!
What is the difference between Neapolitan and Margherita pizza? ›
Neapolitan pizzas have a thinner crust because they are cooked for a shorter period of time at a very high temperature. Margherita pizzas, on the other hand, are cooked for a longer duration at a lower temperature, allowing the dough to rise longer and producing a thicker crust.
Is Neapolitan style pizza healthier? ›
Rich in Protein Neapolitan pizza is typically made with fior di latte mozzarella. This cheese is higher in protein and lower in fat than other types of cheese, which makes it a healthier option. Protein is important for building and repairing tissues in the body, and can also help keep you feeling full and satisfied.
What is Neapolitan pizza called in Italy? ›
Pizza Napoletana
Born in Napoli, la pizza Napoletana is one of the most famous types of Italian pizza. Protected by a Traditional Specialty Guaranteed (TSG) certification, this style must be made in a very particular way.
What makes Neapolitan pizza dough different? ›
Producing a perfect Neapolitan pie is no easy feat, but it's not impossible. Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. No oil, no sugar, nothing.
Is Neapolitan pizza supposed to be chewy? ›
The Associazione Verace Pizza Napoletana [pdf] directs that a pizza should be no thicker than 4mm at its centre and, in its airy, chewy elasticity, the Neapolitan base is famed for its easy digestibility. It is a revelation, despite some objecting to Nea-pizza on the basis that a slice cannot support its own weight.
Is Neapolitan style pizza supposed to be floppy? ›
The Neapolitan pizza, which goes by Naples-style pizza or pizza Napoletana is known for its thin and crispy base. However, the base is also light and fluffy, creating the iconic puffed pizza crust and a more sloppy middle to the pizza slices.
What is the texture of a Neapolitan pizza? ›
A true Neapolitan pizza has a thin, soft center that's slightly wet in the middle. It's surrounded by a puffy, leopard-spotted cornicione (the outer crust). The unique combination of textures creates a delightful contrast, with the center offering a tender bite and the cornicione delivering a satisfying crunch.
