Neapolitan pizza: history, tradition, and... rules!

After talking about gourmet pizza let's return to the origins to tell the story of Neapolitan pizza, a culinary art that has its roots in the history of Naples.

Previously, we talked about the best Neapolitan pizza, that of Salvo; today we will reveal the history, tradition, and rules that make this delicacy so authentic and delicious.

The Magic of Authenticity

What makes Neapolitan pizza authentic? It is the strict adherence to the rules and the use of high-quality ingredients, such as buffalo mozzarella and San Marzano tomatoes.

The tradition of fermentation and cooking in a wood-fired oven completes the magic, giving life to a masterpiece that is both crunchy and fluffy.

The Rules for Perfect Neapolitan Pizza

True Neapolitan pizza has rules for every aspect.

The ingredients must be top quality, such as Campanian buffalo mozzarella and San Marzano tomatoes. The dough follows a formula based on soft wheat flour, natural yeast, water, and salt.

The pizza has precise dimensions and shape: it must be round with a diameter of 35 centimeters or less, with a high and fluffy edge and a thin center.

The real magic happens during cooking, which takes place in a very hot wood-fired oven (at least 430°C) for no more than 90 seconds, just a few seconds to achieve a delicacy that is both crunchy and fluffy at the same time.

The Seal of Authenticity: What Does “DOC” Mean

The term "DOC", or Controlled Designation of Origin, is the seal of authenticity.

This label serves to protect high-quality traditional Italian products.

To obtain the "DOC" designation for a product, one must comply with precise criteria: geographical origin, traditional recipe, state regulations, and a quality control by experts.

The light and fluffy crust, the thin center, and the fresh ingredients dance on your palate in a culinary tour of Naples. Neapolitan pizza is a feast for the senses!

Angela Cordioli