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Authentic Neapolitan Pizza ... WOW!
Neapolitan pizza, also called pizza Napoletana, originated in Naples, Italy. Made with simple, fresh ingredients like dough, raw tomatoes, mozzarella cheese, basil, and olive oil, it's cooked at very high temperatures (850°F to 950°F) for 90 seconds. This creates a soft, thin crust with a fluffy, charred edge. Traditionally, it’s eaten by folding or with utensils. The toppings are arranged to create a perfect balance of flavors—light and not overwhelming to the palate.
Pizza as we know it today began in Naples, with the introduction of tomatoes and cheese. Before the 1700s, flatbreads existed, but they were never topped with tomatoes, which arrived from Peru in the 16th century. Initially, tomatoes were thought to be poisonous until poor peasants in Naples started using them in the late 18th century. Visitors to Naples soon sought out these tomato-topped flatbreads, leading to pizza’s rise in popularity.
Marinara pizza, interestingly, has no cheese. It’s named after “la marinara,” a seaman's wife, who would make it for her husband returning from fishing. The Margherita pizza, created by baker Raffaele Esposito in 1889, honored Queen Margherita of Savoy. Esposito’s pizza reflected the Italian flag’s colors: red (tomatoes), white (mozzarella), and green (basil). This combination became known as the classic Neapolitan pizza, still beloved today for its simplicity and beauty.
Authentic Neapolitan pizza follows strict requirements. The dough has only the four original ingredients including Italian 00 flour, yeast, water, and sea salt, kneaded by hand or at a low speed. It is topped with crushed San Marzano tomatoes, and fresh mozzarella. After baking it is finished with fresh basil leaves and a drizzle of extra-virgin olive oil . All ingredients must be natural, fresh, and high-quality to meet the standards of true Neapolitan pizza tradition.
