Nothing beats traditional Neapolitan pizza

 Neapolitan pizza (Italian: pizza Napoletana) additionally known as Naples-fashion pizza, is a fashion of pizza made with tomatoes and mozzarella cheese. It needs to be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which develop at the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a blanketed designation of beginning cheese made with the milk from water buffalo raised within the marshlands of Campania and Lazio in a semi-wild country, or Fior di Latte, a cow's milk mozzarella created consistent with the technique for which it was registered as a Traditional Speciality Guaranteed (TSG). Pizza Napoletana is a Traditional Speciality Guaranteed (TSG) product inside the European Union and the United Kingdom, and the artwork of its making is included on UNESCO's listing of intangible cultural history.

 This fashion of pizza gave upward thrust to the New York-style pizza that was first made by way of Italian immigrants to the USA inside the early 20th century.

Recipe

In accordance with the policy proposed with the assistance of the Verace Pizza Napoletana Association, real Neapolitan pizza dough includes wheat flour (type zero or 00 or a combination thereof), herbal Neapolitan yeast or brewer's yeast, salt and water. To achieve the right results, you should use strong flour with a high protein content (which is used for baking bread instead of desserts). The dough must be kneaded manually or with a low-speed mixer. After lifting, the dough must be formed manually without the help of a rolling pin or other device and can be no more than three millimetres (zero, 12 inches) thick. The pizza must be baked for 60-90 seconds in a wood-burning oven at a temperature of 485 ° C (905 ° F). When cooking, it should be tender, elastic, soft and fragrant.

Variants

There are unusual variations, but the authentic one is called pizza Margarita, and it complies with the basic rules regarding ingredients: tomatoes, sliced mozzarella, basil and extra virgin olive oil, sprinkling the top with parmesan cheese from time to time. Other editions: marinara pizza made from tomatoes, garlic, oregano and extra virgin olive oil, and Margarita DOP pizza made from tomatoes, buffalo mozzarella from Campania, basil and extra virgin olive oil. Pizza Napoletana is a traditional product with guaranteed quality (TSG) in Europe. TSG certification confirms that a particular food product objectively has precise characteristics that distinguish it from all others in its class, and that its raw materials, composition or approach to production remain unchanged for at least 30 years.

Neopolitan pizza dough

When you've eaten an exceptional pizza in Naples, Italy, it's hard to go back. Did you know that in the movie "The Matrix", when Neo is allowed to choose a blue and crimson pill, the choice is between a comfortable lack of know-how or reality? Eating pizza in Naples, in the neighbourhood where pizza has become invented, is like choosing a red pill. Once you try the Neapolitan pizza, you will never come back. Then you will spend the relaxation of your existence trying to recreate it at home! Fortunately, we did it for you. Here are all our recommendations and tips for high-quality homemade Neapolitan pizza so that you can reveal it for life!

Neapolitan pizza is a pizza made in a style that originated in Naples, Italy. As with any famous dish, there are many options for how it should be "appropriate". After we ate some of what is considered a first-class pizza at global on the floor in Naples, here's what Alex and I noticed, these are the features of Neapolitan pizza:

Simple Tastes: The best Neapolitan pizzeria we were in, Da Michele, served the most effective two flavors: Margarita and Marinara. Pizza margarita is tomatoes, mozzarella, and basil, and pizza marinara is, of course, tomatoes and garlic. Both were perfection in their simplicity.

A soft, skinny crust cooked in a very hot oven: Most Neapolitan pizzas are baked in a wood-fired pizza oven with temperatures from 800 to a thousand degrees Fahrenheit. The crust usually turns black when using the hearth, with swollen edges and very thin in the direction of the middle.

Simple tomatoes: The crust on the Neapolitan pizza is usually honestly revealed with tomatoes, usually of the San Marzano variety. The recipe below uses a light sauce that mimics the flavors we had in Naples.

Mozzarella: Cheese in Italy is very tasty. Neapolitan pizza often uses pure mozzarella or buffalo mozzarella cheese.

Most Neapolitan pizza recipes require tomatoes to be put into the dough correctly. San Marzano tomatoes are a type of Italian tomatoes that are not commonly used in Neapolitan pizza. Currently, you can find Canadian San Marzano tomatoes in many grocery stores in the United States.

But these days Alex and I have been watching a great supreme trick for making tomato sauce, which has turned into what we remember from our Neapolitan pizza. Using fire-fried tomatoes! They have a very sweet taste straight from the jar. This simple pizza sauce uses just 5 ingredients to make a flavorful pizza sauce that reminds us of the best pizza in Naples, Italy.

Neapolitan Pizza recipe

Mozzarella cheese contains a lot of moisture, which can lead to watery pizza from time to time! Humidity varies depending on the emblem. If you use pure mozzarella cheese for this Neapolitan pizza recipe, follow these steps:

Cut the mozzarella into ¼-inch-thick portions for sprinkling the pizza. (Using huge chunks causes water to accumulate.)

• If the emblem contains excess water, leave it on a towel for about 15 minutes, then blow off the excess moisture.
• Prepare the dough using the best pizza dough recipe (watch this video for more information). Follow the training instructions in the test recipe if they were prepared in advance.
• Place the pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (we have such a pizza oven!).
• Prepare homemade pizza sauce.
• Cut the mozzarella into ¼-inch-thick portions. If it is an unusually watery sparkling mozzarella (all brands vary), you may need to leave it on a paper towel to remove moisture for about 15 minutes, then blot the mozzarella with a paper towel to remove excess moisture.
• When the oven is ready, stretch the dough into a circle; for instructions, see the section "How to stretch pizza dough". Sprinkle the pizza peel with semolina or cornmeal, then carefully place the dough on top. Spread the dough with pizza sauce. Put mozzarella cheese on top.  Try a piece of mozzarella cheese; if it's not salty, add a few pinches of kosher salt to the pizza.
• If you are baking in a pizza oven, load the basil leaves. For baking in an unusual oven, add basil leaves as soon as you bake (the leaves turn black in a well-known oven).

Transfer the pizza to the pizza stone on the pizza skin, then bake until the cheese melts, about 7 minutes in the oven (or 1 minute in the pizza oven). Cut into pieces and serve immediately.