the true definition of napoletana style pizza

8/18/2019 The True Definition of Napoletana Style Pizza

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THE TRUE DEFINI TION

OF

NAPOLE TANA

S T YLE PIZZA


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Pizza is one of the most popular snacks and mealsone can quickly order. Although there is a basicpizza recipe to follow, dierent regions have their

distinct ingredients and not all pizzas are the same.In fact, you can come up with several dierent

types of the dish which is why many people love it.

ne popular recipe is the !apoletana style pizzaand it includes a couple of unique characteristics.

"his pizza basically gets the name from its origin in!aples Italy. It is also referred to as Pizza

!apoletana or !eapolitan Pizza.

http#$$pizza%&.com


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!apoletana style pizza is made from simple fresh ingredients that are readilyavailable from the grocery store and most supermarkets.

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Raw tomatoes

Fresh mozzarellacheese

Basic o!"h

Oli#e oil

Fresh $asilhttp#$$pizza%&.com


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1rom the abo ve lis t o f ing

redien ts, i t is

clear tha t the recipe con tains no

decora ti ve toppings. "he con ven tio

nall y

know pizza which consis ts o f dough

topped wi th cheese and toma toes

origina ted from !aples I tal y and th

e

!apole tana s t yle pizza generall y brings

onl y a few addi tions.

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2)-A(A")(I+"I+

"he main attribute of Pizza !apoletana is that it is that they put more sauce thancheese. "his leaves the 3nal pie wetter at the middle and it feels quite soggy.4ecause of the sogginess, !apoletana pizza is rarely served in slices and the recipeshave been ad5usted to produce a fairly small size.

"hese pizzas are often 6&768 inches 9almost the size of a personal pizza: and arecooked at very high temperatures 9about ;P! 9Associazione >erace Pizza !apoletana: was founded in 6%;?.

It basically certi3es pizzas that utilize the proper artisan traditions and a number ofrequirements must be met before a restaurant gets this certi3cation.

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+@) 1 ")@ I!/0*) ") 1//I!'B• "he crust has to be made from highly re3ned type & or && Italian wheat

Cour. 0se fresh brewerDs yeast or !eapolitan yeast, salt and water. *ry

yeast is not allowed•

"he dough has to be kneaded by hand or a slow miEer. 1ormation shouldbe via hand and not rolling pins

•

"opping is done with raw Italian +an @arzano tomatoes 9pureed:, fresh

basil and virgin olive oil.•

"he cheese options are 3or di latte 9mozzarella cheese from cow milk: ormozzarella di bufala 9mozzarella cheese from water bualo milk:. "hesewater bualos are raised in /azio and ampania marshlands

•

"he ingredients must be natural and cooking should take between F& and%& seconds at temperatures not lower than ;&&1

http#$$pizza%&.com


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Although some restaurants make

!apoletana style pizza that does not meetall these conditions, they do not have the>P! certi3cation. A good !eapolitan pizzawill have thin soft crust and is slightlylarger than a 1risbee. "here are a fewvariations of the pizza and each has aunique ingredient 9like garlic and oregano:added. -ou can 3nd certi3ed restaurants

all over Italy as well as in 0+. If you havea hot oven at home, you can follow thesimple recipe and make your owndelicious pizza !apoletana.

http#$$pizza%&.com

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the true definition of napoletana style pizza

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