The Art of Neapoletana

Pizza Napoletana

Since it is a Traditional Specialty Guaranteed commodity in Europe, Neapolitan-style pizza is a one-of-a-kind dish. UNESCO has designated the pie as an intangible cultural heritage object as a result of this designation. Today, pizzerias all over the world make various variants of the original recipe. Unless you spend the time and money to import the required ingredients, none of them will be able to reproduce the exact flavors created in Italy.

In 16th century Naples culture, a Galette flatbread was referred to as a pizza. Known as a dish for the poor, it was sold in the street and for ages was not even considered a kitchen recipe.

Everything changed on June 11, 1889 when in honor of the Queen consort of Italy Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created the “Pizza Margherita,” a pizza garnished with tomatoes (red), mozzarella (white), and basil (green), to represent the national colors of Italy as seen on the Italian flag.

Authentic Taste
& Ingredients

To be true to the traditional preparation of authentic Neapolitan pizza, key ingredients are used without compromise. Bavaro’s imports all primary ingredients in addition to Italian meats and cheeses.

Flour

(Double Zero) Tipo 00 Italian flour is milled extremely fine while providing a precise balance of protein and gluten. Traditional methods of stretching Neapolitan dough, combined with baking at 900 degrees for 90 seconds, offers a pizza that is thin and soft with a slight crisp to the outer crust.

Tomatoes

San Marzano tomatoes are the finest tomatoes in the world originated in the region of Campania and were first cultivated in the early 1700’s. Rich in color, flavor, and texture San Marzano tomatoes are grown in dark, fertile volcanic soil in the shadows of Mt. Vesuvius.

Mozarella di Bufala

This unique, flavorful mozzarella is made from the milk of domestic Italian water buffalo. This type of cheese is primarily made in the Campania region of Italy, especially in provinces of Caserta and Salerno. Mozzarella di Bufala is very soft and moist and is mostly used to prepare the Margherita pizza.

Neapolitan Pizza FAQs

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Where Does Neapolitan Pizza Come From?

Since the recipe is authentic, the Neapolitan-style pizza includes a particular collection of ingredients. It uses Roma or San Marzano tomatoes from Italy, which are native to the plains around Mount Vesuvius. The mozzarella used in this dish is made from the milk of semi-feral water buffalo in Lazio and Campania. The dough is then made with type 0 or 00 wheat flour, local yeast, salt, and water.

There are also detailed guidelines for the dough thickness. It must be hand-formed, though kneading it with a low-speed mixer is permitted during the preparation process. It must be no thicker than 3mm thick. The pizza must bake for 90 seconds or less after adding the ingredients at a temperature of at least 900°F (485°C).

To prevent tarnishing the sauce’s flavors, fresh herbs are added at the last minute. There should be no additives in the water used to produce the dough.

This blend of ingredients, tasty toppings, and baking techniques yields a fragrant, elastic, and soft pizza.

What Sets Neapolitan-style Pizza Apart From Other Styles Of Pizza?

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Are There Certifications For Neapolitan Pizza?

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Why Do People Like Neapolitan Pizza?

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Authentic Neapolitan pizza must be baked in traditional wood-fired ovens, which are primarily handcrafted in Napoli, Italy. The art of oven building has been handed down through generations dating back to the early 1800’s.