Napoletana pizza recipe

 

Napoletana pizzahas roots tracing back to Naples, Italy. Its history dates to the 18th century when the poor in Naples created a simple dish with affordable ingredients: flatbread topped with tomatoes, cheese, oil, and garlic.

The margherita pizza, a precursor to Napoletana, gained fame in 1889. Legend has it that pizzaiolo Raffaele Esposito created it for Queen Margherita, featuring tomatoes, mozzarella, and basil to represent the colors of the Italian flag.

In 1984, the Associazione Verace Pizza Napoletana (VPN) was founded to protect the authenticity of Napoletana pizza, establishing specific guidelines. Today, it's cherished globally for its simplicity and rich history.

Ingredients of Napoletana Pizza.

2 1/4 cups (300g)  flour

1 teaspoon (3g) active dry yeast

1 cup (240ml) lukewarm water

2 tablespoons (30ml) extra-virgin olive oil

Salt to taste

Toppings

1 cup (240ml) San Marzano tomato sauce

8 ounces (225g) fresh mozzarella, tornFresh basil leaves

Extra-virgin olive oil for drizzling

How to make Napoletana Pizza.

Prepare the Dough:

In a bowl, combine flour and salt. In a separate bowl, dissolve yeast in lukewarm water.

Make a well in the flour mixture, pour in the yeast mixture and olive oil. Mix until it forms a dough.

Knead on a floured surface for about 10 minutes until smooth. Place in a bowl, cover, and let it rise for 1-2 hours.

Preheat the Oven:

Preheat your oven to the highest setting (usually around 500°F or 260°C).

Shape the Dough:

Divide the dough and shape into balls. On a floured surface, stretch or roll each ball into a thin round.

Add Toppings:

Spread a thin layer of tomato sauce, add torn mozzarella, and sprinkle with fresh basil leaves.

Bake

Transfer the pizza to a preheated pizza stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.

finished

Drizzle with extra-virgin olive oil, slice, and enjoy your homemade Napoletana pizza!

Remember, authentic Napoletana pizza is cooked quickly at high temperatures, so a hot oven or pizza stone is crucial for the best results.