Pizza alla napoletana
From the hallowed city of Naples comes this succulent treat that has found its way into the hearts (and stomachs) of people around the world. This classic Italian entrée features a chewy, thin crust with crispy edges, topped with a colorful array of savory ingredients – think juicy tomatoes, fragrant basil, creamy mozzarella, and savory oregano. All these flavors come together to form a symphony of taste on the palate.
True aficionados of this native Neapolitan treat know that the dough used for pizza alla napoletana is made from the finest-grade flour and is left to ferment for a minimum of 12 hours before it is cooked. The secret to achieving its perfect thin-yet-chewy texture lies in the dough's composition and the cooking process. In Napoli, pizzerias often display a certificate of authenticity that states their dough has been made following the strictest guidelines of the local tradition.
Toppings, too, play an essential role in a pizza alla napoletana. The classical version calls for San Marzano tomatoes, which are harvested in the area surrounding Mount Vesuvius. The sweet, intense fruity flavor they add, combined with the fresh basil and high-quality mozzarella, create a mesmerizing burst of deliciousness. A dash of garlic, oregano and extra-virgin olive oil, and a traditional pizza alla Napoletana is finished.
Typically, pizza alla napoletana is served simply on a plate with a dusting of freshly grated parmesan, but for connoisseurs, it can also be enjoyed as part of a margherita pizza, topped with extra tomatoes and mozzarella for an extra-special indulgence.
Whether you're a novice of gourmet dining or a bonafide foodie, don't miss out on the opportunity to sample pizza alla napoletana while in the Eternal City. This time-honored classic will bring your taste buds to life, leaving you feeling truly satiated.
Pizza alla napoletana recipes
Amazing Pizza alla napoletana recipes sourced from the web.
The origin of Pizza alla napoletana
Pizza alla napoletana, a delectable treat hailing from the region of Naples, Italy, is one of the world’s oldest and most beloved dishes. This delightful Italian staple has been painstakingly crafted over centuries of refinement, popularized by the masterful work of traditional Napoli pizzamakers. Its origins are probably lost in antiquity, but its evolution has been carefully tracked throughout the ages and is fundamental to understanding the dish today.
The earliest records of this iconic dish date back to the 16th century, when baked flatbreads with toppings like herbs, cheese, and oil were commonplace in Italy. One variation was known as "pizza di scarola," which featured a topping of escarole, or chicory - a nod to the region’s reliance on wild greens. By the middle of the 1700s, modern pizzas of the type we recognize today had firmly entrenched themselves in the Neapolitan diet, with golden dough chips graced with garlicky tomato sauce and spicy pepperoni.
The invention of pizza alla napoletana is largely attributed to Raffaele Esposito, a renowned pizzaiolo who worked at a Neapolitan bakery. In 1889, Esposito formulated an original creation as a tribute to Italy’s newly-formed Kingdom: the Pizza Margherita. This classic pie was made with a fluffy crust, adorned with simple toppings of tomato, cheese, and basil - the colors of the Italian flag. Esposito’s masterpiece quickly became a national sensation, with copies of it consumed across the country.
Nowadays, pizza alla napoletana remains every bit as popular as it ever was. While its original form is still revered by Italian purists, countless variations exist, from deep-dish pies to wood-fired meals. Regardless of its numerous iterations, this classic Italian dish will continue to tantalize taste buds for generations to come.
Types of Pizza alla napoletana
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Ah, the delectable dish known as Pizza alla napoletana! As a longtime lover of Italian cuisine, I can’t help but wax poetic about this classic favorite. Whether you’re a hard-core foodie or an occasional pizza night indulger, there’s something special about the unique dough and topping combinations that come together to form this delicious entrée.
First, let’s explore the traditional Napoletana-style pizza. Traditionally made with a thick, soft crust, it’s usually topped with tomato sauce, cheese, anchovies, and olives. The typical preparation is then baked in a wood-fired oven, giving it a distinctly smoky flavor. Depending on the region, the flavor profile may also be accented by the addition of local ingredients like capers, fresh oregano, or even caviar.
Next, let’s take a look at some of the other variations of Pizza alla napolitana that have become popular in more recent times. Margherita pizzas have a thin base and are typically garnished with mozzarella, basil, and tomato slices, creating a more savory experience. On the lighter side, the Afro-Napoli style has a crunchy texture and typically contains ingredients like coconut, habaneros, and mangoes, providing a bright and spicy flavor. Finally, the gluten-free Capricciosa pizza is a great option for those looking for a dairy-free dish. It features artichoke hearts, mushrooms, and other vegetables along with a gluten-free crust.
No matter what type of Pizza alla napoletana you choose, there’s no denying the deliciousness of this classic Italian dish. Whether you’re a fan of traditional recipes or are looking to try something new, there’s an option out there to satisfy your pizza craving. So grab a slice and enjoy!