Great Things About Neapolitan Pizza
4 Things You Probably Didn’t Know About Neapolitan Pizza
- Making Neapolitan pizza properly at home is really difficult unless you have a wood-burning oven
- The dough has its life cycle
- When it comes to a pizza oven, use two types of wood
- Flour changes, and one variety is king
Authentic Neapolitan Pizza Requirements
An authentic Neapolitan pizza has a crust made from a dough that is made with highly-refined Italian type 0 or 00 wheat flour (read more about flour types), Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. The dough 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; fior di latte, which is mozzarella cheese made from cow’s milk, or mozzarella di Bufala, which is mozzarella cheese made from the milk of water buffalos, usually raised in the Campania and Lazio marshlands in Italy; fresh basil, and extra-virgin olive oil. The ingredients must be all-natural and fresh. The pizza is baked for 60–90 seconds (baking time cannot exceed 90 seconds) in a minimum 800°F stone oven with a wood fire.
Spend a day walking around Naples and then collapse into a seat at L’Antica Pizzeria da Michele or one of the many other excellent pizza places in town. It will be one of the most wonderful things you've ever tasted