What Exactly Is A Neapolitan Pizza? – Forno Piombo (2024)

FAQs

What Exactly Is A Neapolitan Pizza? – Forno Piombo? ›

Neapolitan style pizza is known for its simplicity. You won't find anything more than fresh basil and mozzarella, olive oil, tomatoes, and a simple wheat dough in this historic pizza pie. Cooks and foodies are passionate about Neapolitan pizza because it's all about the ingredients.

This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed! One of its defining characteristics is that there is often more sauce than cheese.

Pizza Margherita - topped with tomato, cow's milk mozzarella, basil, and olive oil. Pizza Margherita extra - same as above, but with mozzarella di bufala. Pizza marinara - topped with tomato, oregano, garlic, and olive oil.

It's thin, it's light and its crisp; it's Pizza Romana. Dubbed 'scrocchiarella' (the crunchy one) by many; even the word itself falls from the mouth with a pertinent crunch. Whilst Neapolitans refrain from the use of fat in their dough, the Romans cut back on water and add a good glug of oil to the floury mixture.

To explain, Neapolitan pizza oven temperature needs to be screaming hot - so hot, that most kitchen ovens can't compete. You need to hit temps of 800-1000 degrees Fahrenheit to get that masterful Neapolitan crust, whereas a conventional kitchen oven won't get much higher than 550.

The first distinction is in the crust. The thin, flat crust of Neapolitan pizza is the first giveaway that you're not just eating any old Italian pizza. You'll find thicker, more doughy crusts when you eat an Italian pizza. More people enjoy the texture of Neapolitan pizza because it's not as squishy in the middle.

Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust. Because that crust is so light (even though quite large,) certain areas become charred very quickly, which is why it's important not to overcook and completely burn this type of crust.

What is the difference between Margherita pizza and Neapolitan pizza and caprese pizza? Margherita pizza is a variety of Neapolitan pizza, which can have many toppings and variations. Neapolitan pizza has specific requirements for ingredients, size, construction of the dough, and the way it is cooked.

Although they are similar, there are some key differences between them. Neapolitan pizza is made from dough boiled in water and then baked in a pan with herbs and spices. On the other hand, Sicilian pizza is a thick, round pizza made from the best flour w index and baking powder combined with water and tomatoes.

At the heart of Neapolitan pizza lies an unwavering commitment to top-tier ingredients. The sauce owes its unmatched character to San Marzano tomatoes, nurtured in the volcanic soils of Campania. These tomatoes offer a harmonious blend of sweetness and subtle acidity, complementing the dough and toppings with finesse.

Why isn t Neapolitan pizza cut? ›

However, in Italy, and by extension restaurants that maintain the same attitude, the pizza is served whole for a much more appealing look. In addition to this, the pizza pie doesn't cool off as quickly.

A common mistake is assuming New York Pizza is the same as Neapolitan pizza, but just by the ingredients it's easy to understand why New York Pizza is by the slice and Neapolitan is an entire pie. Ingredient-wise, New York pizza uses sugar and a heavier yeast/flour.

But Calabrian pizza is thinner and crisper than Neapolitan, mostly because it's rolled instead of tossed and cooked a lot longer to achieve said crispiness. The crust also has olive oil in it, which Neapolitan does not, and you won't find the puffiness or bubbles in the crust of a Calabrian pizza.

Neapolitan style pizza

When the set temperature is reached, open the door, change the set point at 450 – 480°C / 842 – 896 °F top 8, deck 3 and in 15/20 minutes it will be ready to start baking; at temperatures above 430°C / 806 °F pay particular attention when baking the first pizzas.

Only a wood-fired brick oven pizza has that unique smoky flavor that cannot be produced in a domestic kitchen oven. The high hot temperature produces other flavors not achieved by slow cooking.

Pizza should be well done, fragrant, with the cornicione (border) high and soft. Pizza should not be crusty. Variations on the styles are allowed as long as they are in good taste and do not violate other culinary rules or regulations.

What is the difference between Margherita pizza and Neapolitan pizza and caprese pizza? Margherita pizza is a variety of Neapolitan pizza, which can have many toppings and variations. Neapolitan pizza has specific requirements for ingredients, size, construction of the dough, and the way it is cooked.

Unlike the Neapolitan pizza, which uses fresh and creamy mozzarella, the Sicilian pizza uses a hard sheep's milk cheese.

Unlike the poofy, leopard-spotted edge of a Neapolitan, a New York pie has a crust that's only slightly raised. It should show some spotting, but in general, will be more of an even golden brown than a Neapolitan.