Napoli pizza transcends mere culinary delight; it encapsulates a love affair that blossomed amidst the lively avenues of Naples. According to the tale, in the 18th century, a skilled baker named Raffaele Esposito fashioned a pizza as a tribute to Queen Margherita of Savoy. The outcome was a culinary masterpiece adorned with the hues of the Italian flag—tomatoes, mozzarella, and basil. Thus, Napolità emerged, enchanting the locals and captivating global audiences with its uncomplicated elegance and flavors.
What Sets Napolità Pizza Apart?
Genuine Ingredients
Adhering to stringent guidelines set by the True Neapolitan Pizza Association is crucial for crafting an authentic Neapolitan pizza. They mandate the use of only the finest and freshest ingredients. Essential components include San Marzano tomatoes, fresh basil, extra virgin olive oil, sea salt, and yeast for the dough. Strictly required is mozzarella di bufala, crafted from water buffalo milk, which uniquely defines a classic Margherita pizza.
Wood-Burning Oven
Neapolitan pizza undergoes a rapid baking process in a wood-fired oven. Note that it reaches temperatures as high as 450°C within a brief span of 60–90 seconds. This results in a crust with a crispy, charred exterior and a light, airy interior, thanks to the intense, dry heat. The fresh toppings, retaining their raw and unmelted state, are a consequence of this swift frying process.
Artisanal Craftsmanship
In Naples, the Pizzaiolos, skilled pizza makers, take immense pride in their craft. They meticulously shape the dough by hand, infusing it with care. Then, they artfully arrange a variety of ingredients as a creative topping. Each pizza serves as both a work of art and a repository of cultural traditions. The inception of Margherita Pizza is attributed to the 1889 visit of Queen Margherita of Savoy to Naples.
Experiencing an authentic Neapolitan pizza locally or during a trip to Naples explains the reasons behind its UNESCO Intangible Cultural Heritage designation. This popular dish seamlessly blends the flavors of wood-fired cooking, handcrafted expertise, and fresh ingredients. This makes authentic Neapolitan pizza a cherished culinary gem celebrated worldwide.
What are the Key Components of Napolità Pizza?
1. San Marzano Tomatoes
The essence of Napolità pizza is in its tomatoes, specifically the esteemed San Marzano variety. Cultivated in the volcanic soil of the Campania region, these tomatoes impart a delightful combination of sweetness and tanginess. It transforms the pizza sauce into a liquid gold of flavors.
2. Fior di Latte Mozzarella
And now, the cheese! But this cheese is special. Napolità pizza showcases Fior di Latte mozzarella, a fresh and delicate cheese crafted from cow’s milk. Its rich, milky profile and creamy texture contribute to a velvety sensation in every bite. Additionally, it harmonizes with the tomatoes in a truly magical way.
3. Fresh Basil
The pièce de résistance in Napolità pizza is undoubtedly the fresh basil. Handpicked directly from the garden, its aromatic and peppery nuances bring forth a burst of freshness. This culminates in the perfect trio of colors and flavors. It’s not merely a garnish; rather, it stands as an indispensable element in the Napolità ensemble.
4. Napolità Pizza Base
At the core of Napolità pizza lies its fundamental element: a straightforward yet intricately crafted dough. This base, composed of only flour, water, salt, and yeast, undergoes a deliberate slow fermentation process. The outcome is a crust that is light, airy, simultaneously crispy, and utterly irresistible.
The Top 5 Napolità Pizza Varieties
1. Canotto Pizza
A contemporary twist on traditional Italian pizza, the canotto stands out with its distinctive feature—a raised rim filled with sizable bubbles. To achieve the desired effect in the cornicione (rim or edge), the crust should not be overly thick or weighty. The key to a puffy cornicione lies in optimal hydration, requiring at least 70%.
In contrast to the straightforward yeast employed in crafting a classic Neapolitan pizza, biga or poolish starters mature at a slower pace. This results in a dough that is more easily digestible. Note that the preparation of canotto pizza involves proofing the dough for 48 or 72 hours. This allows it to develop an airy structure and distinctive aroma. On the other hand, the dough for Neapolitan pizza must be made on the same day.
2. PizzaVinnese
Pizza Viennese, a relatively classic Italian pizza variant, deviates from the traditional Italian pizza. That is because it corporates an element uncommon in authentic Italian cuisine: Vienna sausage. The usual process involves spreading tomato sauce over the pizza base, followed by the addition of Vienna sausage pieces and mozzarella.
With its origins in Naples, the birthplace of pizza, Pizza Viennese has gained significant popularity among children. Note that children constitute a substantial portion of its customer base, as per the majority of Italians. Additionally, this pizza variation is available in a version that includes French fries.
3. Pizza Carrettiera
The Italian pizza known as pizza carrettiera is commonly adorned with a combination of tomato sauce, salsiccia, pepperoncini, rapini, and smoked provolone cheese. Frequently referred to as pizza salsiccia e friarielli, or pizza with sausage and rapini, this pizza variety stands as one of the most beloved in Naples.
A popular saying from Campania states, “A sasicc è a mort re friariell,” emphasizing the unparalleled combination of rapini and fresh Italian pork sausage. Typically, the pizza is garnished with fresh basil leaves and drizzled with extra-virgin olive oil, adding the final touches to this delectable creation.
4. Pizza Montanara
Crafting this pizza involves deep-frying the dough just before layering it with marinara sauce, mozzarella, and basil. Then, comes completing the cooking process in the oven. The final step aims to impart a slightly toasted, smoky flavor to the pizza. Note that it creates a crust that is both light, airy, and possesses a delightful crunch.
Despite its contemporary appearance, this deep-fried pizza specialty is, in fact, an ancient Italian pizza variety believed to have its roots in the mountains surrounding Naples. The name “montanara,” translating to “coming from the mountain” or “mountain-style pizza,” aptly reflects the pizza’s historical origins.
5. Pizza Fritta
Originating from Naples, fried pizza, or pizza fritta, is a popular Italian street food. The dough used for pizza fritta is akin to traditional pizza dough. However, it undergoes an extended rising period, resulting in a lighter and fluffier texture. Following the preparation of the dough, it is filled with classic pizza ingredients such as tomato sauce, mozzarella cheese, ham, mushrooms, or vegetables.
Following the meticulous folding of the dough’s edges to envelop the fillings, the pizza undergoes deep-frying in hot oil until it achieves a golden brown, crispy texture. Pizza fritta is usually enjoyed piping hot, served on a piece of absorbent paper to manage the oiliness. Occasionally, it is enhanced with additional toppings such as grated Parmesan cheese, fresh basil, or a drizzle of olive oil.
Conclusion
Napolità pizza stands as a culinary marvel, encapsulating centuries of tradition, passion, and craftsmanship. From the iconic Margherita with its vibrant tri-color toppings to the innovative twists like the airy Canotto and the flavorful Montanara, each slice tells a story rooted in the vibrant streets of Naples. The heart of Napolità lies not just in its carefully selected ingredients but in the hands that craft it – from the skilled Pizzaiolos to the historic ovens that bring the dough to life.
Whether savoring a classic Neapolitan pizza or exploring the diverse variations like Pizza Viennese or Pizza Carrettiera, the journey through Napolità pizza is a delightful exploration of taste, culture, and the timeless art of pizza-making. As the aromas waft and the flavors dance on the palate, Napolità pizza invites us to savor not just a dish but a rich tapestry of culinary heritage that has transcended borders, winning hearts and palates around the globe.
FAQs
Q1: What is Napolità Pizza?
A: Napolità Pizza is a traditional Italian pizza style originating from Naples. It is famous for its simplicity and high-quality ingredients and commonly features San Marzano tomatoes, mozzarella di bufala, and fresh basil.
Q2: What are the key ingredients in Napolità Pizza?
A: The essential ingredients in Napolità Pizza include San Marzano tomatoes, mozzarella di bufala, fresh basil, extra virgin olive oil, and a meticulously crafted dough made from flour, water, salt, and yeast.
Q3: What are some popular variations of Napolità Pizza?
A: Popular variations include the Margherita, known for its tomato, mozzarella, and basil toppings, and other creative variations like the Canotto, Montanara, Pizza Viennese, and Pizza Carrettiera, each with its unique set of ingredients and preparation methods.
