There’s a magnificence to Neapolitan pizza that captivates pizza followers and pizza makers alike.
“I used to be instantly captivated by the hearth within the oven and the velocity at which a Neapolitan pizza involves life,” says Mirko D’Agata, Chef exécutif Pizzéria NO. 900 et MORSO Pizzéria in Montreal, Quebec, Canada. “The actions of the pizzaioli felt like a dance, exact, mild, virtually instinctive. The approach, the respect for the dough, the kindness of the fingers shaping it… all of this drew me in and by no means let me go.”
D’Agata gained the Pizza Napoletana Division on the 2025 Worldwide Pizza Problem throughout Pizza Expo in Las Vegas.
Neapolitan methods outline the model. “The schiaffo (slap) approach for stretching, the extraordinarily excessive baking temperature, and the very brief cooking time – between 60 and 90 seconds – make the Neapolitan model distinctive,” he says. “These parts come collectively to create a pizza that’s mild, aromatic, and deeply rooted in centuries of craft.”
The Neapolitan Custom
Even with pizza’s Italian roots most North Individuals weren’t uncovered to what genuine Neapolitan pizza was earlier than the early 2000s. Since then, its notoriety has steadily elevated. For pizzaioli, it’s the craft. The Neapolitan pizza as we all know it in the present day traces again to the 18th century Naples, Italy. Originated as a humble avenue meals, Neapolitan pizza has grown right into a worldwide sensation.
The well-known Pizza Margherita acquired its identify from a letter from the Italian “Division of the Mouth” on behalf of Queen Margherita on June 11, 1889. The story goes that when King Umberto I visited Naples with Queen Margherita. The queen wasn’t going to a humble pizzeria, so the pizza was delivered to the palazzo the place the royal couple was staying. The pizza was delivered by Raffaele Esposito, proprietor of the well-known pizzeria Pietro il, and his spouse, Donna Rosa, the pizza maker. They made three sorts of pizza, and after sampling all three, Queen Margherita chosen as her favourite the pizza made with tomatoes, recent bufala mozzarella and recent basil.
Neapolitan Pizza Guidelines
Conventional Neapolitan pizza carries guidelines and requirements which have been created to guard the authenticity of the model. Although many pizzas are known as “Neapolitan-style” pizza, the normal Pizza Napoletana adheres to strict pointers. In 1984, Associazione Verace Pizza Napoletana registered the “Worldwide Laws of the True Neapolitan Pizza”. Accredited “Verace Pizza Napoletana” follows conventional strategies outlined in laws and enforced by its pizzeria and pizza maker members.
The Assoziazione Pizzaiuoli Napoletani is one other certification group. APN focuses on preserving the pizzaiolo’s artwork and coaching people.
Organizations and certifications have been fashioned to guard the definition of the pizza ensuing standardized strategies in every part from components and merchandise to manufacturing and cooking.
Roberto Caporuscio, proprietor of Kesté Pizza & Vino on New York’s Bleecker Road, has taught over 300 pizza makers and helped open round 90 pizzerias, certifying the artwork of Neapolitan pizza.
He highlighted the significance of utilizing genuine components like “00” flour, imported Italian tomatoes, and buffalo mozzarella. Caporuscio famous that true Neapolitan pizza requires in depth coaching.
The Neo-Neapolitan model, in addition to different artisan and craft pizzas, had been born from Neapolitan, various the AVPN and APN requirements. Caporuscio contends, “it’s not Neapolitan. It’s one thing totally different. It’s one thing that may be superb too, nevertheless it’s not Neapolitan.”
The place he sees loads of deviation is when pizza makers attempt to get a crispier crust. “They are saying, ‘Oh, Neapolitan pizza is soggy,’” he says. “No, the pizza isn’t soggy.” That could be a misnomer. You gained’t discover a soggy Neapolitan pizza at Kesté. If the requirements and methods are adopted, you’ll not have soggy points, he says.
Coaching for Neapolitan pizza doesn’t occur in a single day, Caporuscio says. Even after preliminary coaching, it could take a pizza maker greater than three month to constantly produce Neapolitan pizza. After that, it’s continuous enhancements.
“The actions of the pizzaioli felt like a dance, exact, mild, virtually instinctive. The approach, the respect for the dough, the kindness of the fingers shaping it… all of this drew me in and by no means let me go.”
– Mirko D’Agata, Pizzéria NO. 900 et MORSO Pizzéria in Montreal, Quebec, Canada.
The whole lot begins with Neapolitan requirements. Caporuscio and D’Agata are traditionalists with regards to following and instructing Neapolitan requirements.
“At our college in Montreal, AVPN Canada, I educate the AVPN guidelines, the methods, and the components required to create a real Neapolitan pizza,” D’Agata says. “This product has existed because the 1700s, and I consider in preserving its philosophy because it was conceived, whereas naturally adapting to in the present day’s tools and know-how. Custom provides us a basis, and I wish to honor it.”
Guidelines Outline Neapolitan Pizza
AVPN has spelled out certification requirements in its 29-page “Worldwide Laws of the True Neapolitan Pizza.” Listed here are a couple of of the principles to fulfill their rigorous requirements:
- Flour kind “00”/ flour kind “0” is used.
- Water, yeast, salt can be used to make the dough. (Neapolitan pizza dough doesn’t use oil or sugar.)
- Use a direct dough-making methodology.
- AVPN signifies, “The ultimate dough should really feel moist, non-sticky, gentle and plastic and simply detachable from the mixer bowl to be labored.”
- Dough needs to be hand-formed with a “cornice” peak of 1-2 cm and a middle of the pizza at roughly 0.25-0.30 cm thick after cooking.
- Substances are particular: Tomatoes, mozzarella, oil, basil, salt, ricotta and extra carry distinctive properties to be used. As an illustration, peeled San Marzanos tomatoes are from Agro Sarnese-Nocerino and ideally needs to be crushed by hand.
- Neapolitan pizzas are baked in a wood-burning, double-dome oven at 800-900 F for 60-90 seconds. As know-how and native environmental laws have modified around the globe, exemptions could also be thought of. AVPN laws state: “The oven powered by various power should correspond to the technical parameters and traits referring to the cooking strategies.”
There are a number of different certification necessities that may be discovered at pizzanapoletana.org/en/.
Margherita and Marinara Neapolitan Pizzas
The 2 most typical Neapolitan pizzas are the Margherita and the Marinara. They’re Caporuscio’s favorites for his or her simplicity. The AVPN margherita options peeled tomato, further virgin olive oil, Buffalo or cow mozzarella/ fior di latte, recent basil leaves and non-obligatory grated onerous cheese.
The marinara is D’Agata’s favourite and it’s the pizza he gained the Pizza Napoletana Division with on the Worldwide Pizza Problem. “It’s one of many oldest pizzas and one of many purest: simply tomato sauce, garlic shavings, oregano and extra-virgin olive oil,” he says. “Its simplicity leaves no room for errors, the sauce should cook dinner simply sufficient, the garlic should evenly fry and launch its aroma on the good second. Nothing can disguise an error in dough preparation or oven administration. For me, it’s the right expression of umami. Easy, sure – however completely balanced, timeless and trustworthy.”
AVPN outlines different Neapolitan pizzas and menu gadgets, together with Conventional 4 Seasons, Capricciosa, Ripieno/Calzone and Deep-fried pizza.
Whether or not you observe the licensed requirements or draw inspiration from the model, examine the Neapolitan solution to get a greater understanding of the elements of an ideal pizza.
Denise Greer is Editor in Chief at Pizza Immediately.
