Neapolitan pizza is the gold standard of pizza making, with its crisp, charred crust, simple yet flavorful toppings, and unmistakable woodfired taste. As the owner of Backyard Brick Ovens, I’m passionate about helping home and professional chefs alike master the art of Neapolitan-style pizza in their very own brick ovens.
Whether you’re a seasoned pizza maker or just starting out, you’ll learn everything you need to know to bring the authentic flavors of Naples to your backyard or restaurant.
The Origins of Neapolitan Pizza
Neapolitan pizza has its roots in the bustling city of Naples, Italy, where the dish has been a culinary staple for centuries. The origins of Neapolitan pizza can be traced back to the late 18th or early 19th century, when poor Neapolitan citizens began topping flatbreads with tomatoes, olive oil, and other simple ingredients.
Over time, the Neapolitan pizza-making technique evolved, with skilled pizzaioli (pizza makers) developing specialized methods for mixing the dough, stretching the crust, and cooking the pies in wood-fired ovens. Today, Neapolitan pizza is recognized worldwide as a unique and delicious style of pizza, with its own set of strict regulations and guidelines to maintain its authenticity.
The Key Ingredients of Neapolitan Pizza
At the heart of a true Neapolitan pizza are a few essential ingredients that set it apart from other pizza styles:
- Dough: Neapolitan pizza dough is made from just four simple ingredients: flour, water, salt, and yeast. The dough is typically left to ferment for 12-24 hours, allowing the gluten to develop and the flavors to deepen.
- Tomatoes: Neapolitan pizzas are topped with San Marzano tomatoes, a specific variety of plum tomato grown in the volcanic soil near Mount Vesuvius. These tomatoes are known for their sweet, low-acid flavor.
- Mozzarella: The cheese of choice for Neapolitan pizza is fresh mozzarella, often made from the milk of water buffalo. This creamy, soft cheese melts beautifully and provides the perfect counterpoint to the charred crust.
- Basil: A sprinkling of fresh basil leaves is the final touch, adding a bright, aromatic flavor to the pizza.
Together, these key ingredients come together to create the unmistakable taste of Neapolitan pizza.
Mastering the Neapolitan Pizza Crust
The foundation of any great Neapolitan pizza is the crust. To achieve the signature char, chewiness, and light, airy texture, there are a few crucial techniques to master:
Mixing and Kneading the Dough
Neapolitan pizza dough is mixed by hand or in a stand mixer, with a focus on gentle, slow kneading to develop the gluten without overworking the dough. The dough is then left to ferment for 12-24 hours, allowing the yeast to work its magic and create a complex, flavorful crust.
Shaping the Dough
Shaping Neapolitan pizza dough is an art form. Pizzaioli use a gentle, stretching motion to hand-toss the dough, rather than rolling it with a pin. This preserves the natural bubbles and irregular shape that are hallmarks of authentic Neapolitan pizza.
Cooking in a Brick Oven
Perhaps the most crucial element of Neapolitan pizza is the cooking method. Neapolitan pizzas are baked in wood-fired brick ovens, which can reach temperatures of up to 900°F (480°C). This intense heat creates a crisp, charred crust with a soft, chewy interior in just 60-90 seconds.
Perfecting Your Neapolitan Pizza Toppings
While the crust is the foundation, the toppings are what make a Neapolitan pizza truly special. Here are some tips for selecting and arranging the perfect Neapolitan pizza toppings:
Keeping it Simple
Neapolitan pizza is all about highlighting the quality of the ingredients, so the toppings should be kept simple and few in number. A classic Neapolitan pizza features just San Marzano tomatoes, fresh mozzarella, and basil leaves.
Arranging the Toppings
When it comes to Neapolitan pizza, less is more. The tomato sauce should be spread thinly and evenly across the crust, leaving a thin border around the edge. The mozzarella should be placed in small, evenly distributed pieces, and the basil leaves should be added just before serving.
Exploring Variations
While the classic Margherita pizza is hard to beat, there’s room for creativity when it comes to Neapolitan-style toppings. Some popular variations include the Diavola (with spicy salami), the Ortolana (with roasted vegetables), and the Quattro Stagioni (with a variety of toppings divided into quarters).
Bringing Neapolitan Pizza Home with a Backyard Brick Oven
Now that you’ve mastered the techniques and traditions of Neapolitan pizza, it’s time to put your skills to the test in your own backyard. At Backyard Brick Ovens, we offer a range of high-quality, professional-grade brick ovens that can help you achieve the authentic Neapolitan pizza experience at home.
Our top two Neapolitan-style ovens are the Neapolitan Oven And Stand and the Neapolitan Counter Top Family Oven. Both of these ovens are designed to reach the intense temperatures necessary for true Neapolitan pizza, allowing you to recreate the smoky, charred crust and perfectly melted cheese in your own backyard.
Every oven comes with professional pizza tools, a protective cover, and free shipping, ensuring you have everything you need to start your brick oven journey right away.
With the right tools and a littlte practice, you can bring the flavors of Naples to your home kitchen and impress your friends and family with your authentic Neapolitan pizza creations.
