Napolitano pizza

napolitano_pizza

Few foods in the world are as universally loved as pizza, and Italian Napolitano pizza is considered by many to be the gold standard of pizza perfection. Originating in Naples, Italy, Napolitano pizzas are known for their thin crust, San Marzano tomato sauce, fresh mozzarella cheese, and simple yet delicious toppings. The perfect Napolitano pizza is a symphony of flavors and textures, with each ingredient carefully selected and prepared to create a dish that is greater than the sum of its parts.

The first step to making a perfect Napolitano pizza is to prepare the dough. The dough used in Napolitano pizza is made from flour, yeast, salt, and water, with no added sugar or oil. The dough is kneaded for several minutes by hand or with a mixer until it is smooth and elastic, then left to rise for several hours. The rising time is critical to achieving the correct texture for the crust, which should be light and airy with a slightly chewy texture.

Once the dough has risen sufficiently, it is time to shape the pizza. Napolitano pizza is traditionally shaped by hand, with the dough stretched and shaped on a lightly floured surface. The pizza should be about 12 inches in diameter and thin in the middle, with a slightly thicker crust around the edge. The crust is then brushed with olive oil and left to rest for a few minutes before being topped.

The toppings used in Napolitano pizza are simple but flavorful. The tomato sauce is made from San Marzano tomatoes, which are known for their sweet, tangy flavor and low acidity. The tomatoes are cooked with garlic, olive oil, and a pinch of salt until they break down into a thick, fragrant sauce. The sauce is then spread over the pizza crust, leaving a small border around the edge.

The cheese used in Napolitano pizza is fresh mozzarella, which is made from cow’s milk and has a soft, creamy texture and mild flavor. The cheese is torn into pieces and evenly distributed over the pizza, with a slightly heavier concentration towards the center. The pizza is then topped with fresh basil leaves and drizzled with a little more olive oil.

The pizza is then baked in a wood-fired oven at a very high temperature, typically around 900 degrees Fahrenheit. The high heat and quick cooking time are what give Napolitano pizza its characteristic charred crust and crispy texture. The pizza should only be baked for a few minutes, until the cheese is melted and bubbly and the crust is golden brown.

Napolitano pizza is best enjoyed hot and fresh from the oven, with a crispy crust, gooey cheese, and fresh, flavorful toppings. It is a perfect example of Italian cuisine, with its focus on simple, high-quality ingredients prepared with skill and care. Making Napolitano pizza at home is a fun and rewarding process, and one that is sure to impress your family and friends. With a little practice and attention to detail, you can create an authentic Napolitano pizza that rivals the best pizzerias in Naples.

Ingredients:

  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 1 ½ cups warm water (110-115°F)
  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil
  • 2 cups crushed San Marzano tomatoes
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 8 oz fresh mozzarella cheese, sliced
  • Fresh basil leaves
  • Extra-virgin olive oil

Instructions:

  1. In a small bowl, stir together the yeast and sugar until the yeast is dissolved. Add the warm water, and let the mixture sit until foamy, about 5 minutes.

  2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until the dough comes together in a ball.

  3. Knead the dough by hand on a floured surface or in a stand mixer with a dough hook for 5-10 minutes, until the dough is smooth and elastic. Transfer to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm, draft-free place for 1-2 hours, until doubled in size.

  4. Preheat your oven to 450°F. If you have a pizza stone, place it in the oven to preheat.

  5. In a small bowl, stir together the crushed tomatoes, garlic, oregano, and sea salt. Roll out the pizza dough to the desired thickness and shape.

  6. Spread the tomato sauce evenly over the dough, leaving a ½-inch border around the edges. Top with sliced mozzarella cheese.

  7. Bake the pizza on the preheated pizza stone or on a baking sheet for 12-15 minutes, until the crust is golden brown and the cheese is melted and bubbly.

  8. Garnish with fresh basil leaves and drizzle with extra-virgin olive oil. Serve hot and enjoy!