Neapolitan Pizza Rules

Tip: Top the pizza just before cooking. If you leave it on the counter for too long, it may stick and have trouble climbing on the pizza bowl. So start by adding about 80 g of Neapolitan pizza sauce. Then add the mozzarella. And finally, other toppings of your choice. If you want to go traditional, check out the recipe for Pizza Margherita here. Variations in styles are allowed as long as they are tasteful and do not violate other culinary rules or regulations. I use Caputo Lievito most of the time, mainly because of the convenience of the long shelf life. It also lasts a long time, and you can easily get 1000 Neapolitan pizzas from one box. For authentic Neapolitan pizza dough, use fine sea salt. Technically, you can use any salt, but fine salt dissolves more easily. The regulations have much more detail, but some of the most important conclusions are that the dough should be made with a fairly strong flour with a strength of W250-320. The balls of dough should weigh about 250 grams, resulting in an 11- to 12-inch pizza.

Mozzarella di Bufala DOP or Mozzarella TSG must be melted on the surface of the pizza; Cooking pizzaHeat your Ooni oven to 800°F to 900°F (425°C to 490°C). When the oven is hot, stretch your first ball of dough to form a 12-inch pizza base. Top base evenly with sauce, garlic and dried oregano. Finally, add a drizzle of olive oil before throwing the pizza in the oven with your Ooni pizza bowl. Pizza Marinara is the oldest of all tomato pizzas. This combination of paste, tomatoes, garlic, oregano and oil debuted in the 1700s and has been around for centuries. Not surprisingly, pizza alla marinara topped the list when the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association, AVPN for short) created its guidelines for classic pizza styles. The AVPN is known for maintaining Neapolitan pizza standards worldwide, and its seal of approval is a big problem in the pizza world: only Pizza marinara, pizza Margherita and pizza fritta wear it. Neapolitan pizza has a protected status managed by the Italian standardization organization of the Associazione Vera Pizza Napoletana (AVPN). [9] A protected designation is available for pizzerias that meet strict requirements to follow Neapolitan traditions in the art of pizza making. [10] Unlike most recipes, making Neapolitan pizza dough doesn`t start with warm water. The reason for this is that hot water makes the yeast more active, which speeds up fermentation.

And you certainly don`t want your dough to be too compressed in 2 hours. The official requirements for an authentic Neapolitan pizza start with the crust. The dough should be made with highly refined Italian wheat flour type 0 or 00, Neapolitan or fresh brewer`s yeast (no dry yeast), water and salt. It must be kneaded by hand or with a slow mixer and shaped by hand without the help of a rolling pin. Then fold them several times (this emphasizes gluten so that the dough balls don`t become too relaxed) and try to make beautiful round balls of dough. A round pizza begins with a round ball of dough. Legend has it that pizza was invented to honor Queen Margherita of Italy during her visit to Naples in 1889. The toppings of the pizza represent the color of the Italian flag: red tomato sauce, cottage cheese and green basil. Neapolitan pizza is a round pizza with a raised, crispy and slightly charred edge. Top with San Marzano tomatoes, mozzarella and one or a few balanced toppings.

But the two things that distinguish Neapolitan pizza are the taste and consistency of the crust. Real Neapolitan pizza is defined by the international regulations of the AVPN. But they are difficult to understand and follow. So I`ve simplified the process in this step-by-step recipe that anyone can follow. Below the recipe you will find more details about the process, how and why – everything you need to make the perfect Neapolitan pizza! In short, the reason you add salt to pizza dough is to strengthen the gluten so that the dough becomes stronger and more elastic. Salt also controls the fermentation rate by slowing down the yeast. Neapolitan pizza dough contains 2.5-3%. Thank you for all these details, but I have a request about the pizza rising in summer with 30 c, I keep the dough outside or in the fridge and if in the fridge you could tell me how many hours then inside and then outside If you ask a Neapolitan, he would tell you that there are only two types of pizza: Pizza Marinara and Pizza Margherita. These are the two traditional combinations of Neapolitan pizza toppings made with local ingredients from the Naples region. Pizza is one of the most popular dishes in the world and probably one of your favorites. Unfortunately, it can be difficult to get your hands on a great Neapolitan pizza. But you don`t need to travel to Italy to eat an authentic Neapolitan pizza.

With a few simple ingredients and the right tools, you can make a better pizza than your local pizzerias. This article will show you everything you need to know to make an authentic and amazing Neapolitan pizza dough! That`s why this recipe is based on AVPN regulation. It`s a real Neapolitan pizza! The crust is the star of the show. The sauce, cheese and toppings are simply spices that contribute to the crust. That`s why most Neapolitan pizzas only have a few balanced toppings. And that`s why I dedicated this long article just to get the right dough. Naples, a Mediterranean coastal city of nearly 1 million people, has been a center of architecture, music, religion and art for thousands of years. But we have something else that makes us grateful for Naples: the traditional Neapolitan pizza. This classic way of making pizza, characterized by a well-fermented dough and a quick cooking time in a super hot wood-fired oven with minimal toppings and a slightly charred crust, is enthusiastically guarded by two organizations: the Associazione Verace Pizza Napoletana (VPN) and the Associazione Pizzaiuoli Napoletani (APN).

They set the rules for Neapolitan pizza – and those rules are pretty much set in stone. The most traditional choice is fresh brewer`s yeast. This is also what is most common in Naples pizzerias. And for a long time, the AVPN only allowed the use of fresh yeast for Neapolitan pizza. Some people argue that this gives the dough a richer and better flavor. But fresh yeast is often sold in larger quantities and does not last very long. So it`s not the best option for casual pizza makers. Using a wooden or aluminum bowl and a little flour, the pizzaiolo transfers the pizza to the oven cooking surface with a twisting motion and quick stirring, without disturbing the prepared pizza. The cooking of the “Pizza Napoletana TSG” should only be done in a wood-fired oven that has reached the cooking temperature of 485 °C (905 °F), which is essential for the cooking of Pizza Napoletana. Then hold the pizza in one hand and gently stretch it with the other hand, turn the pizza 1/3 and continue until the pizza is 10-11 inches (25-27 cm) in diameter (80% of the final size of the pizza). With people like me, VPN status becomes a bit of a double-edged sword. Yes, marketing may seem like the layman, but for people who really love pizza and have a healthy dose of skepticism, I think it raises higher expectations.

Like, “OK, buddy. You`ve gone through all those tires. Now let`s see how your pizza is really valued. Marinara Pizza has no cheese. It takes its name from the fact that it was traditionally prepared by “la marinara” (wife of a sailor) for her husband on his return from fishing trips in the Bay of Naples. Our chef and culinary advisor, Kelsey Small, took on the challenge of creating a marinara pizza recipe that met all AVPN rules when it came to dough, ingredients and method. He cooked the pizza at high temperatures in an Ooni Karu 16 – the world`s only pizza oven recommended by the AVPN for home use – but you can make a delicious version of this pizza in any Ooni oven. The result is simple, direct and tasty. Bouler simply means cutting the largest dough into small balls of dough the size of a pizza. This redistributes the yeast for further fermentation and ensures that the dough balls are properly relaxed so that they are stretchy and easy to stretch when making the pizzas. Fermentation is the magical process by which yeast turns flour into flavor.

And understanding and controlling this process is essential to making Neapolitan pizza dough. Neapolitan pizzas are also baked at very high temperatures (800 F to 900 F) for no more than 90 seconds. The real Neapolitan pizza should be topped with ingredients, preferably from Campania.