Neapolitan pizza is the archetypal pizza and the father of all pizzas. It is simple compared to the pizzas of today with toppings piled high on thick crust. The Neapolitan pizza is even protected by the European Union. Any restaurants that want to claim they sell true Neapolitan pizza must follows specific rules.

Want to make true Neapolitan pizza? Follow these rules for the most common Neapolitan Margherita pizza:

The Dough

The dough must be made with special refined wheat flour, slightly hard water at 20 degrees Celsius, sea salt, and beige yeast with low acidity. You can't just toss together flour, water, and yeast. You have to make sure it is the right type of flour, water, and yeast. Otherwise you won't get the right consistency. The dough must be elastic and sticky to the touch. This is achieved by mixing the dough for 20 minutes on low speed with the mixer and slowly adding the water until you reach the correct consistency.

Shaping the Dough

The dough must be mixed and kneaded by hand. Leave it to rise for two hours in rising pans so that no crust forms on the outside of the dough. When it comes to forming the dough into the pizza crust shape, you can't use a rolling pin or presses. These are forbidden. You must form the dough by hand by pressing from the center of the dough and moving outward with your fingers and palm of your hand. Flip the dough over and repeat the process. Keep flipping and pressing until you get a perfect circle that is no more than 1 to 2 centimeters thick.

Add the Condiments

For your true Neapolitan Margherita pizza you need:

  • San Marzano tomatoes that were grown in the volcanic soil at the base of Mount Vesuvius, or sold by specific sellers approved by the True Neapolitan Pizza Association.
  • Buffalo mozzarella made from the milk of the Italian water buffalo in Campania.
  • Fresh basil
  • Virgin or extra-virgin olive oil

All of the ingredients must be added to the pizza crust in the specific order listed. You must start by placing the ingredient in the center of the crust and then spreading it outward in a spiraling motion. All of the ingredients must be evenly spaced.

Bake the Pizza

Only bake your Neapolitan Margherita pizza on the stone of a traditional pizza oven. Do not use a regular oven or place your pizza on a pan. The wood fired oven must have a temperature of 485 degrees Celsius and cook for no longer than 90 seconds.

Once done, you can proudly say you have made true Neapolitan Margherita pizza like the pros. Contact Columbus Pizza & Donair for more information.

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