Pizzeria Napoletana in Larnaca

History and tradition — discover the origin of the authentic Neapolitan pizza

If you are a pizza enthusiast, a real treat awaits you. Do you know that the real Neapolitan pizza has rich history and tradition going centuries back? The dish origins from Naples in Italy where it was made first time by qualified craftsmen who used only the freshest ingredients. In this article, we investigate the fascinating history and the traditional origin of the Neapolitan pizza. Get ready to discover the real essence of the beloved Italian dish and get to know its historical and cultural meaning. Take a slice of your favourite pizza and join our delicious time travel!

Thin and crispy: Mysteries of perfect Neapolitan dough:

If a pizza is to be the Neapolitan pizza, there’re particular ingredients needed. A first important ingredient, thanks to which dough is light and fine, is 00 flour characterised by a low protein content and a high starch content.

A different important aspect is a process of kneading dough. Traditional Neapolitan dough requires long mixing by hand or with mechanical mixers at low speed. This way, the gluten structure is damaged and dough gets stretchy.

Also, dough should have enough time to double its volume during natural fermentation. Appropriate amount of yeast and control of temperature have influence on the development of aromas and the structure of dough.

Besides, traditional Neapolitan dough should be baked very short in the very hot wood-fired oven heated to about 485°C. Such a temperature makes it possible to bake the dough quickly maintaining it fine inside whereas the crust remains crispy.

Classic ingredients: Choose authentic tastes of your pizza

The true Neapolitan pizza, which is simple, is made from the high quality ingredients. Especially, three basic ingredients that are San Marzano tomatoes, buffalo mozzarella and fresh basil are essential to maintain the authentic flavour of the traditional Italian dish.

San Marzano tomatoes are a variety of tomatoes characterised by a full flavour. They come from Campania in Italy. Their intensive taste and low content of seeds make them a perfect addition to a pizza.

Buffalo mozzarella is made from fresh milk of buffalo that live in Naples surrounding area. The cheese has fine texture and a rich milky taste that goes well with other ingredients.

Also, basil is an integral element of the Neapolitan pizza, which adds freshness and an aroma to the dish. The green tender leaves have a slightly spicy-mint taste. Fresh basil should be added at the very end of preparation, so a full taste and the aroma of the herb can be preserved.

The Neapolitan style of baking, which is both science and art

The Neapolitan pizza is a traditional Italian pizza, which comes from Naples. The dish is famous for thin dough, a minimal number of ingredients and short time of baking. The technique of baking the pizza is essential for the excellent taste and consistency. The dish is baked in specially designed wood or gas-fired ovens heated to about 480°C. As a result, cooking lasts short, which is only several dozen seconds, thanks to which the crust is crispy and the doughy layer remains stretchy inside.

The high temperature of baking makes dough light and puffed. The same time, the pizza base remains crispy. Furthermore, the short time of preparation makes the dish preserve the majority of its nutritional value.

Tools used to bake the Neapolitan pizza are also very important to achieve an excellent result. Traditionally, Italian pizza makers use wood pizza peels to put the dish in and out of the oven. Wood is a preferred material, because its thermal properties help to distribute heat evenly and prevent dough from sticking to a surface.