THE TRUE DEFINITION OF NAPOLETANA STYLE PIZZA

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THE TRUE DEFINITION OF NAPOLETANA STYLE PIZZA
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Pizza is one of the most popular snacks and meals
one can quickly order. Although there is a basic
pizza recipe to follow, different regions have
their distinct ingredients and not all pizzas are
the same. In fact, you can come up with several
different types of the dish which is why many
people love it.One popular recipe is the
Napoletana style pizza and it includes a couple
of unique characteristics. This pizza basically
gets the name from its origin in Naples Italy. It
is also referred to as Pizza Napoletana or
Neapolitan Pizza.
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INGREDIENTSNapoletana style pizza is made from
simple fresh ingredients that are readily
available from the grocery store and most
supermarkets.THEY INCLUDE

• Basic dough

• Fresh mozzarella cheese

• Raw tomatoes

• Olive oil

• Fresh basil

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From the above list of ingredients, it is clear
that the recipe contains no decorative toppings.
The conventionally know pizza which consists of
dough topped with cheese and tomatoes originated
from Naples Italy and the Napoletana style pizza
generally brings only a few additions.
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The main attribute of Pizza Napoletana is that it
is that they put more sauce than cheese. This
leaves the final pie wetter at the middle and it
feels quite soggy. Because of the sogginess,
Napoletana pizza is rarely served in slices and
the recipes have been adjusted to produce a
fairly small size. These pizzas are often 10-12
inches (almost the size of a personal pizza) and
are cooked at very high temperatures (about 850
degrees Fahrenheit). Cooking should not go beyond
90 seconds at these high temperatures to avoid
burning. In order to understand the specific
characteristics of Neapolitan pizza, it is
important to read through the qualifications
requirements.an official certification
organization known as VPN (Associazione Verace
Pizza Napoletana) was founded in 1984. It
basically certifies pizzas that utilize the
proper artisan traditions and a number of
requirements must be met before a restaurant gets
this certification.
KEY CHARACTERISTICS
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SOME OF THEM INCLUDE THE FOLLOWING

• The crust has to be made from highly refined type
  0 or 00 Italian wheat flour. Use fresh brewers
  yeast or Neapolitan yeast, salt and water. Dry
  yeast is not allowed
• The dough has to be kneaded by hand or a slow
  mixer. Formation should be via hand and not
  rolling pins
• Topping is done with raw Italian San Marzano
  tomatoes (pureed), fresh basil and virgin olive
  oil.
• The cheese options are fior di latte
  (mozzarella cheese from cow milk) or mozzarella
  di bufala (mozzarella cheese from water buffalo
  milk). These water buffalos are raised in Lazio
  and Campania marshlands
• The ingredients must be natural and cooking
  should take between 60 and 90 seconds at
  temperatures not lower than 800F

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CONCLUSION

• Although some restaurants make Napoletana style
  pizza that does not meet all these conditions,
  they do not have the VPN certification. A good
  Neapolitan pizza will have thin soft crust and is
  slightly larger than a Frisbee. There are a few
  variations of the pizza and each has a unique
  ingredient (like garlic and oregano) added. You
  can find certified restaurants all over Italy as
  well as in US. If you have a hot oven at home,
  you can follow the simple recipe and make your
  own delicious pizza Napoletana.

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Questions?More Information?

• Website http//pizza90.com
• Pizza 90 Pizzeria Napoletana Birreria
• info_at_pizza90.com
•  
• Sources
• http//pizza90.com/the-true-definition-of-napoleta
  na-style-pizza/