Types of Italian pizza – Pizza napoletana

Neapolitan pizza, or napoletana, is the model of traditional Italian pizza. It was founded in Naples, in the Campania region. It is considered the queen of pizza, and according to many people, it has the best taste of all types of this popular dish. Authentic Neapolitan pizza is on our menu. Visit  the pizzerias in Larnaca to taste some real Italian delicacies.

Pizza napoletana and its origin

Before the 18th century, there were flatbreads, but they didn’t have the tomato sauce characteristic of today’s pizza. Tomatoes were brought to Europe in the 16th century by explorers returning from Peru. However, there was a belief among Europeans that tomatoes were poisonous, and it was not until the end of the 18th century that the poor peasants of Naples began pouring them over their bread. The creator of the margherita pizza is considered to be the baker Raffaele Esposito, who worked in a Neapolitan pizzeria. In 1889, King Umberto and Queen Margherita of Savoy came to the city. A baker baked a pizza in honor of the queen, reflecting the colors of the Italian flag. The red color was represented by tomatoes, white by mozzarella, and green by basil leaves. This is how authentic Neapolitan pizza was created. The best pizza in Larnaca is on our menu. However, you don’t have to visit a pizzeria in person to feel like you’re in Naples. Neapolitan pizza delivery is a great way to create a unique atmosphere in your own home.


Characteristics of pizza

In order for a pizza to be called Neapolitan, it must meet certain conditions. According to the EU classification, it can only consist of specific ingredients, be produced in a specific area and in a specific way. First of all, there is no pizza without mozzarella. In Naples, two types of it are used – Mozzarella di Buffala and Mozzarella flor di Latte. The first one is made from buffalo milk and is considered tastier and creamier. It must be placed on the cake in small pieces, not grated. Neapolitan pizza is primarily white and red. The way the dough is prepared is of great importance here. It needs to mature before baking. Mature dough is easier to digest and tastier, mainly due to the gluten mesh that stops the carbon dioxide that is formed. This makes the pizza rise slightly around the edges and puff out, the dough is springy and you have to cut it with a knife. It is often easier to jerk than to cut. Its thickness can be up to 3 millimeters. Use type 00 or 0 flour to create the dough. The hydration of the dough must oscillate between 57-62%. The baking temperature is at least 380 degrees at the stone and a minimum of 430 degrees at the top of the oven. Good pizzerias in Larnaca will serve real pizza napoletana. Neapolitan pizza delivery is the perfect solution for all those who want to enjoy authentic taste at home.


Ingredients & Preparation

To create a napoletana pizza, you need to prepare type 00 or 0 flour (possibly with the addition of type 1), fresh baker’s yeast or active dried brewer’s yeast. When kneading the dough, no fat is used, just like sugar – the yeast is supposed to work through the sugar contained in the flour and there is no need to increase its activity. The sauce is made from canned tomatoes (blended or mashed) and salt. Put diced mozzarella in brine, fresh basil, olive oil and Parmesan cheese on top. Pour all dry ingredients into a bowl and mix. Then you can slowly start adding the water, observing if the flour has already absorbed it, and add another portion. The dough is kneaded for 6-7 minutes from the moment the last portion is added. The kneaded dough should be placed in a plastic bowl or container at least 2.5 times its volume. The bowl or container is covered with cling film and left at room temperature for 8 hours. After that, the bowl with the dough must sit in the refrigerator for 24 hours and stand at room temperature again for the next 2 hours. Take the dough out onto a pastry board and divide it into 4 equal parts, which will form balls transferred to a rectangular container or baking sheet. They should be covered with cling film and let stand for 4-5 hours. The pizza is baked in an oven with a temperature of at least 450 degrees Celsius. Put the ball on a worktop or pastry board previously sprinkled with flour and sprinkle with an additional portion of flour by turning it. The next step is to gently mark the edge of the pizza with your fingertips. You need to push the air accumulated in the dough towards the edges, starting from the center in 4 directions, take the dough in your fists and stretch it by turning it slightly. Once the dough is placed on the counter, the tomato sauce and mozzarella and any additional ingredients are applied. Pull the dough with two hands onto a pizza shovel placed on the countertop and correct its shape, then drop it onto a stone in the oven and bake for 60-90 seconds. For those who don’t want to prepare the dish themselves,  our best pizza in Larnaca from our pizzeria is here.

Pizza napoletana is excellent in its simplicity. There’s a reason why many people consider it to be the best pizza in existence. Everyone should try this dish prepared in an original way.