Napolità is a term you’ve undoubtedly seen on menus at restaurants or on brightly colored packages of chips at the grocery store. However, what really is Napolità? No, that isn’t an error for “Neapolitan”; rather, it refers to something entirely else. The colorful cuisine known as “Napolità” has its origins in Naples, Italy. Every taste of Napolità cuisine, which is renowned for its robust tastes, use of fresh ingredients, and informal styling, will take you back to the busy streets of Naples.Foods range from pizza and spaghetti to seafood and sweets; they are frequently straightforward yet have a powerful taste profile. To those who enjoy bold, simple flavors and hearty meals, Napolità is a must-see. The philosophy of this cuisine is to enjoy life’s small pleasures and to relish every moment, preferably with a glass of wine or limoncello in hand and some companionship. Napolità is a culinary style that feeds the mind and the body.
The History of Pizza in Naples
Pizza Napolità got its start in Naples, Italy, where people have been making flatbread for millennia with basic toppings. Antica Pizzeria Port’Alba first opened its doors about 1830 and began serving cheese and tomato sauce pizza. Due to the popularity of this simple dish, pizzerias sprang up all around Naples.
By the end of the 1800s, pizza had established itself as a mainstay of Naples culture. It was consumed for breakfast, lunch, and supper and sold on the streets. The traditional Margherita pizza got its name from Queen Margherita of Savoy, who supposedly insisted on having tomato, mozzarella, and fresh basil on her pizza.
American GIs stationed in Naples during World War II took their passion for pizza back to the United States. As pizza became more and more popular, American varieties such as deep dish Chicago, New York style, and artisanal California pizzas emerged. Still, many people believe that the finest pizza is still Neapolitan classic, which is made with San Marzano tomatoes, mozzarella di bufala, fresh basil, and cooked in a wood-fired oven.
To produce real Napolità pizza at home, use imported ingredients and bake on a pizza stone in an extremely hot oven (450 F or more). To get the most flavor and chewiness, let the dough rise for at least eight hours. Add fresh basil, olive oil, salt, shredded mozzarella di bufala, crushed San Marzano tomatoes, and to taste. Happy eating!
Pizza from Naples is designed to be enjoyed together. Savor a little piece of Italian culinary history at your leisure.
What Distinguishes Pizza from Napoli
What is the unique quality of Neapolitan pizza? Actually, quite a few things.
Genuine Components
The True Neapolitan Pizza Association has tight guidelines that must be followed, and only the best and freshest ingredients are used in real Neapolitan pizza. San Marzano tomatoes, fresh basil, extra virgin olive oil, sea salt, and yeast are required ingredients for the dough. Only mozzarella di bufala, which is prepared from water buffalo milk, is permitted. These ingredients go into making the traditional margherita pizza.
Wood-burning Oven
Neapolitan pizza is baked in a wood-fired oven that reaches temperatures of 450°C in around 60–90 seconds. The crust has a crisp, charred surface and an inside that is light and airy due to the intense, dry heat. The fresh toppings stay uncooked and unmelted because to the quick frying.
Personalized Art
Pizzaiolos, or makers of pizza, in Naples take great pleasure in their work. The dough is formed with care, kneaded by hand, then topped with a creative combination of ingredients. Every pie is both an artistic creation and a repository of cultural customs. Margherita pizza is said to have been invented in commemoration of Queen Margherita of Savoy’s 1889 visit to Naples.
Try a real Neapolitan pizza locally or on a trip to Naples, and you’ll quickly see why this famous dish is included as a UNESCO Intangible Cultural Heritage. Perfectly balancing wood-fired flavor, artisanal flair, and fresh ingredients, authentic Neapolitan pizza is a treasure found all over the world.
The Components of Pizza Dough from Napoli
A few basic materials are all that are needed to make the traditional Neapolitan pizza dough.
Pasteurized
Flour is the basic ingredient in all pizza doughs. Tipo 00 flour, a finely ground soft wheat flour with a high starch and gluten content, is used in Neapolitan pizza. With this flour, you may make a dough that is elastic, soft, and safe to stretch thin without breaking. While it can serve as a replacement, all-purpose flour might not yield nearly the same light and airy texture.
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To make the dough, add water to the flour. Use water that is lukewarm—about 105°F. The brand of flour and humidity level might affect how much water is required. 60–70% of the flour’s weight should initially be in water. If necessary, you may always add 1 tablespoon of water at a time until the dough comes together.
Add salt
Salt helps regulate the rising process and improves the taste of the dough. Add 1 to 1 1⁄2 teaspoons of fine sea salt for every 4 to 5 cups of flour. While it could yield a somewhat saltier outcome, kosher salt can still be used.
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The sugars in the dough are converted into carbon dioxide gas by active dry yeast, which feeds on the starch in the flour and causes the dough to rise. Pour one gram of yeast into every three to four cups of flour. To avoid killing the yeast, make sure the water is not too hot. If you use too little yeast, the crust will be thick.
Those are the fundamentals. A small amount of olive oil is also called for in certain recipes; this gives the dough a richer taste and keeps it from drying out. Give the dough a warm place to rise for one to two hours, or until it has doubled in size. Punch it down, give it a quick knead, then roll or thinly extend. Place a chosen topping on top and bake at 450 degrees Fahrenheit until the crust turns golden brown. Savor the real deal Neapolitan pizza!
How to Prepare Real Napolità Pizza in Your Own Kitchen
In order to prepare true Napolità pizza at home, you must assemble a few important materials and adhere to a few crucial instructions.
Components:
Doppio zero, or 00 flour, is finely ground Italian wheat flour with less gluten, which makes the dough softer. You may use all-purpose flour in place of this.
Sweet Italian tomatoes called San Marzano are ideal for the sauce. Crushed tomatoes can be used in its absence.
Fresh mozzarella: While mozzarella di bufala is the classic option, fresh mozzarella is as delicious.
Extra virgin olive oil: To use in the sauce and to drizzle over the dough.
Sea salt: To be used in the sauce and as a garnish for the dough.
After the pizza is baked, garnish it with fresh basil.
Guidelines:
- Produce the dough. Combine flour, yeast, salt, and warm water. Once smooth, let the dough rise for one to two hours.
- Construct the sauce. Add smashed tomatoes, salt, garlic, basil, oregano, and olive oil and simmer.
- Form and cover the dough. Dough is pounded down and given a quick knead. Place on a floured surface and roll into rounds. Cover dough with sauce, then sprinkle cheese and additional toppings on top.
- Preheat to 450°F. While the oven is heating up, place a baking stone inside. After the stone is warm, carefully move one pizza at a time to it. Bake the crust for ten to fifteen minutes, or until golden brown.
- After letting it cool down a little, cut it into slices and savor your real Napolità pizza! Happy eating!
You can prepare a traditional Neapolitan pizza with fresh, colorful toppings and an airy, light dough by following these simple instructions. Bringing a genuine flavor of Naples into your house will be much appreciated by your guests and family!
Where in the US to Get the Best Napolità Pizza
You have to know where to seek if you want to try real Napolità pizza in the US. While some places are perfecting their Neapolitan-style pies, others are bringing the genuine stuff from Naples. Here are some top spots to satisfy your craving for pizza from Napolità:
Pizza Napoletana Una, New York
NYC’s Una Pizza Napoletana was founded by American chef Anthony Mangieri, who received his training in Naples. Everything is imported directly from Naples, including the dough, San Marzano tomatoes, and fresh mozzarella di bufala. Similar to those in Naples, the pizzas are baked in a handcrafted Stefano Ferrara oven that reaches over 900°F. Una Pizza Napoletana offers just five pizzas, allowing the premium ingredients to take center stage.
Delfina’s Pizza in San Francisco
One of the first pizzerias in the US to receive a True Neapolitan Pizza Association certification was Pizzeria Delfina. They create traditional pies, such as the Margherita, in a large Acunto oven using traditional Neapolitan techniques and ingredients. With the restaurant’s inexpensive rates and relaxed atmosphere, you may have a genuine sense of Naples without going over budget.
Chicago’s Spacca Napoli Pizzeria
Pizzaiolo Jonathan Goldsmith learned the craft of creating real pizza from Neapolitan masters at Chicago’s Spacca Napoli. He makes pizzas with a crisp yet pliable middle and a light, airy cornicione (the puffy edge) using imported ingredients and a 2,000-pound Stefano Ferrara oven. One of the top pizzerias in the United States, Spacca Napoli is a favorite among the many Italian-Americans in Chicago.
Even if the US doesn’t have Naples’ balmy Mediterranean environment, you can still get the essence of real Napolità pizza at these and a few more pizzerias. Take a bite and shut your eyes; for an instant, you’ll be able to picture yourself meandering through the alleys of Naples. That is love!
In summary
You now possess the fundamental knowledge of napolità. You are aware that it is a delectable Italian ice cream with a fascinating background from Naples. But napolità is so much more than just a flavor. It’s about artistic expression, cultural heritage, and community. Remember the generations of Neapolitans who have experienced the same thing the next time you savor a refreshing scoop of napolità. Consider the skill and attention to detail that went into creating just one scoop. Consider how something so basic can have such a strong connection to a location and its residents. Although Napolità is pleasant, its influence is far deeper. Now venture outside and have a look for yourself! Happy eating!
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