Pizza Napoletana, or Neapolitan pizza, isn’t just another pizza. It’s a culinary art form with a history as rich and textured as its perfectly blistered crust. True Pizza Napoletana adheres to a strict set of rules and traditions, codified by the Associazione Verace Pizza Napoletana (AVPN), an organization dedicated to preserving the authenticity of this iconic dish. Understanding these criteria is key to appreciating – and creating – genuine Neapolitan pizza.
The Ingredients: A Foundation of Simplicity and Quality
The essence of Pizza Napoletana lies in its simplicity. The fewer ingredients, the higher the quality they must be. The AVPN specifies the use of specific ingredients, each playing a crucial role in the final product.
The Dough: Flour, Water, Salt, and Yeast
The dough is the heart of the pizza. Only four ingredients are permitted: type “00” flour, water, salt, and yeast. Type “00” flour is finely ground Italian flour with a lower gluten content than many other flours. This results in a softer, more delicate crust.
The water must be pure and fresh. The salt should be sea salt, and the yeast can be either fresh brewer’s yeast (Saccharomyces cerevisiae) or dry active yeast. The specific proportions are crucial, and experienced pizzaiolos (pizza makers) often have their own closely guarded secrets.
The dough is mixed by hand or with a low-speed mixer. Overmixing develops too much gluten, resulting in a tough crust, which is the antithesis of the light and airy texture sought in Pizza Napoletana.
The Tomatoes: San Marzano or Pomodorino del Piennolo del Vesuvio
The sauce must be made from San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius, or Pomodorino del Piennolo del Vesuvio, another variety unique to the same region. These tomatoes are prized for their sweet flavor, low acidity, and meaty texture.
The tomatoes are typically peeled, crushed by hand or passed through a food mill, and seasoned lightly with salt. No other seasonings are allowed. The sauce should be fresh and vibrant, complementing the other flavors without overpowering them.
The Cheese: Fior di Latte or Mozzarella di Bufala Campana
The cheese used in Pizza Napoletana must be either Fior di Latte mozzarella, made from cow’s milk, or Mozzarella di Bufala Campana, made from the milk of water buffalo raised in the Campania region of Italy.
Fior di Latte offers a milder, milky flavor, while Mozzarella di Bufala Campana boasts a richer, more complex taste and a slightly higher moisture content. Both cheeses melt beautifully, creating a creamy, slightly tangy topping.
The Olive Oil: Extra Virgin Olive Oil
The final touch is a drizzle of extra virgin olive oil. The oil should be of high quality, with a fruity aroma and a slightly peppery finish. It adds richness and moisture to the pizza, enhancing the flavors of the other ingredients.
The Preparation: A Delicate Balance of Art and Science
The preparation of Pizza Napoletana requires a combination of skill, precision, and respect for tradition. Every step, from dough preparation to baking, is carefully controlled to ensure the final product meets the stringent standards of the AVPN.
Dough Preparation: Proofing and Shaping
After mixing, the dough is allowed to rise (proof) for a specific period, typically at least 8 hours, and often much longer. This slow fermentation process develops the flavor and texture of the dough, creating a light and airy crust.
The dough is then divided into individual balls, each weighing between 200 and 280 grams. These balls are allowed to rest for another period, allowing the gluten to relax further.
The shaping of the pizza is done entirely by hand. No rolling pins or mechanical presses are allowed. The pizzaiolo stretches and manipulates the dough, creating a thin, circular base with a slightly thicker crust, known as the cornicione.
Topping and Baking: The Dance of Heat and Time
The sauce is spread thinly over the base, leaving a small border for the crust. The cheese is then added, followed by a drizzle of olive oil. The toppings are kept minimal to allow the flavors of the dough, tomatoes, and cheese to shine through.
The pizza is then baked in a wood-fired oven heated to around 485°C (905°F). The high heat cooks the pizza in a matter of 60-90 seconds. This rapid cooking process creates the characteristic charred spots, or “leopard spotting,” on the crust, and ensures that the dough remains soft and pliable.
The pizzaiolo must carefully monitor the pizza as it bakes, rotating it to ensure even cooking. The speed and intensity of the baking process require constant attention and a deep understanding of the oven’s characteristics.
The Oven: The Soul of Pizza Napoletana
The wood-fired oven is not just a cooking appliance; it’s an integral part of the Pizza Napoletana experience. The intense heat, the smoky aroma, and the visual spectacle of the flames all contribute to the unique character of the pizza.
Construction and Fuel: Wood is Key
The oven must be constructed according to specific guidelines, typically using refractory brick or stone. The shape of the oven is crucial for even heat distribution.
The fuel must be wood, preferably oak, beech, or other hardwoods that burn hot and clean. The wood imparts a subtle smoky flavor to the pizza, which is another hallmark of the Neapolitan style.
Temperature and Atmosphere: The Perfect Environment
Maintaining the correct temperature is essential for achieving the desired results. The oven must be hot enough to cook the pizza quickly, but not so hot that it burns.
The atmosphere inside the oven is also important. The heat, humidity, and smoke all play a role in the cooking process. Experienced pizzaiolos can “read” the oven, adjusting the fire and the position of the pizza to ensure perfect baking.
The Final Product: Characteristics of Authentic Pizza Napoletana
Authentic Pizza Napoletana possesses a distinct set of characteristics that distinguish it from other types of pizza. These characteristics are a result of the strict adherence to the AVPN guidelines and the skill of the pizzaiolo.
The Crust: Soft, Thin, and Charred
The crust should be thin and soft, with a slightly chewy texture. It should be easily foldable and pliable. The cornicione, or outer crust, should be slightly raised and puffy, with charred spots, known as “leopard spotting.”
The crust should have a slightly smoky flavor, imparted by the wood-fired oven. It should also be light and airy, not dense or doughy.
The Sauce: Fresh, Vibrant, and Simple
The sauce should be made from high-quality San Marzano tomatoes, with a fresh, vibrant flavor. It should be lightly seasoned with salt, allowing the natural sweetness of the tomatoes to shine through.
The sauce should be spread thinly over the base, not overloaded. It should complement the other flavors, not overpower them.
The Cheese: Creamy, Melty, and Tangy
The cheese should be either Fior di Latte or Mozzarella di Bufala Campana. It should melt beautifully, creating a creamy, slightly tangy topping.
The cheese should be evenly distributed over the sauce, not piled high. It should add richness and flavor to the pizza without making it greasy.
Overall Appearance and Taste: A Symphony of Flavors
The finished pizza should have an overall appearance that is rustic and slightly imperfect. It should be a testament to the handcrafted nature of the dish.
The taste should be a symphony of flavors, with the sweetness of the tomatoes, the creaminess of the cheese, and the smoky aroma of the crust all coming together in perfect harmony. The pizza should be light, airy, and easily digestible.
The AVPN: Guardians of Tradition
The Associazione Verace Pizza Napoletana (AVPN) plays a crucial role in preserving the authenticity of Pizza Napoletana. The organization was founded in 1984 with the mission of protecting and promoting the traditional methods of making Neapolitan pizza.
Certification and Standards: Upholding the Rules
The AVPN sets strict standards for ingredients, preparation methods, and equipment. Restaurants that meet these standards can apply for AVPN certification, which is a guarantee of authenticity.
The AVPN also provides training and education for pizzaiolos, ensuring that the traditions of Pizza Napoletana are passed on to future generations.
Protecting the Heritage: Ensuring Authenticity
The AVPN’s efforts have helped to protect the heritage of Pizza Napoletana and ensure that it remains a distinct and recognizable culinary tradition.
By setting standards, providing training, and certifying restaurants, the AVPN is working to ensure that future generations can enjoy authentic Pizza Napoletana, made according to the time-honored traditions of Naples.
Making authentic Pizza Napoletana is a challenging but rewarding endeavor. It requires a commitment to quality ingredients, a mastery of traditional techniques, and a deep respect for the history and culture of Naples. By following the guidelines of the AVPN, aspiring pizzaiolos can create a truly exceptional pizza that embodies the essence of Neapolitan cuisine.
What type of flour is mandatory for authentic Pizza Napoletana?
The only flours permitted for true Pizza Napoletana are type “00” or type “0” wheat flour. These flours, especially type “00”, are finely milled and have a lower gluten content compared to stronger bread flours. This careful selection is essential for achieving the soft, elastic dough characteristic of authentic Neapolitan pizza, allowing it to stretch thinly without tearing and develop a delicate, blistered crust during baking.
Using other types of flour will inevitably alter the texture and taste of the pizza, deviating from the standards established by the Associazione Verace Pizza Napoletana (AVPN). A stronger flour, for example, would result in a tougher crust, while a coarser flour might lead to a grittier texture. The specific properties of type “00” or “0” flour are crucial for achieving the desired characteristics of a genuine Pizza Napoletana.
What are the essential ingredients, and are there any forbidden additions?
The fundamental ingredients for Pizza Napoletana are remarkably simple: wheat flour (type “00” or “0”), fresh brewer’s yeast (or sourdough starter), water, and salt. For the topping, only San Marzano tomatoes (grown in the Agro Sarnese-Nocerino area) or Pomodorini del Piennolo del Vesuvio (cherry tomatoes grown on the slopes of Mount Vesuvius), fresh basil, extra virgin olive oil, and either mozzarella fior di latte (made from cow’s milk) or mozzarella di bufala Campana (made from buffalo milk) are allowed.
Any deviation from these ingredients constitutes a significant departure from authentic Pizza Napoletana. Forbidden additions include any form of fat other than extra virgin olive oil (such as butter or lard), preservatives, artificial additives, or pre-prepared sauces. Additionally, using dried basil or any cheese other than those specified is strictly prohibited, as these substitutions will significantly alter the flavor profile and overall authenticity of the pizza.
How is the dough preparation meticulously defined for Pizza Napoletana?
The dough for Pizza Napoletana must be kneaded by hand or with a low-speed mixer. The water, yeast, and salt are gradually incorporated into the flour, ensuring a homogeneous mixture. The dough is then left to rise for a minimum of 8 hours, and ideally for 12-24 hours, at room temperature. This long fermentation process is critical for developing the complex flavors and airy texture characteristic of the pizza.
Once the dough has proofed, it must be portioned and shaped by hand, without the use of a rolling pin or mechanical press. This manual stretching technique preserves the air pockets in the dough, resulting in a light and airy crust with characteristic charred spots. The stretching must be done from the center outwards, creating a thin base with a slightly thicker crust (cornicione).
What are the specific oven requirements for baking Pizza Napoletana?
Authentic Pizza Napoletana must be baked in a wood-fired oven, reaching a temperature of approximately 485°C (905°F). The oven must be heated solely with wood, preferably oak, beech, or ash, to impart a distinct smoky flavor to the pizza. The high heat is crucial for cooking the pizza rapidly, in approximately 60-90 seconds, creating a perfectly charred crust while maintaining a soft and pliable base.
The pizza must be constantly rotated during baking to ensure even cooking and prevent burning. This requires skilled pizzaiolos who can expertly monitor the pizza’s progress and adjust its position within the oven as needed. The wood-fired oven and the specific temperature are non-negotiable elements of authentic Pizza Napoletana, as they contribute significantly to the unique texture, flavor, and appearance of the finished product.
What defines the proper size, shape, and appearance of an authentic Pizza Napoletana?
A Pizza Napoletana, once baked, should be no more than 35 centimeters (13.8 inches) in diameter. It must have a round or slightly irregular shape, a thin base (no more than 3mm thick), and a raised crust (cornicione) that is puffed up and blistered with charred spots. The tomato sauce should be thinly spread, and the mozzarella should be melted and evenly distributed.
The overall appearance should be rustic and artisanal, reflecting the hand-crafted nature of the pizza. Imperfections are not only acceptable but also contribute to the pizza’s charm and authenticity. The pizza should be easily foldable (“a libretto” – like a book) without cracking or breaking, indicating the dough’s elasticity and proper hydration.
What are the distinct characteristics of the finished Pizza Napoletana’s crust?
The crust of an authentic Pizza Napoletana is characterized by its thin, soft, and elastic base, contrasted by a puffed-up, blistered, and slightly charred cornicione (crust edge). The base should be tender and foldable, while the cornicione should be airy and possess a subtle smoky flavor imparted by the wood-fired oven. The charring, known as “leopard spotting,” is a desirable characteristic, indicating the intense heat and rapid cooking process.
The texture is a key indicator of authenticity. A Pizza Napoletana should never be overly crispy or crunchy. The internal structure of the crust should be light and airy, with irregular air pockets formed during fermentation and baking. This airy texture, combined with the smoky flavor and soft base, is what distinguishes Pizza Napoletana from other types of pizza.
How does the Associazione Verace Pizza Napoletana (AVPN) ensure authenticity?
The Associazione Verace Pizza Napoletana (AVPN) is a non-profit organization dedicated to preserving the traditions and standards of authentic Pizza Napoletana. They establish and enforce strict regulations regarding ingredients, preparation methods, and equipment used to make the pizza. Restaurants seeking AVPN certification undergo a rigorous inspection process to ensure compliance with these standards.
The AVPN certification serves as a guarantee to consumers that the pizza they are eating is prepared according to the authentic Neapolitan tradition. Certified pizzerias are allowed to display the AVPN logo, a visual cue that assures customers of the pizza’s authenticity. The AVPN plays a crucial role in safeguarding the culinary heritage of Pizza Napoletana and promoting its authentic preparation worldwide.