Do you want to make Napoletana pizza at home? I have set up a recipe chart to help you to make perfectly flavored pizza Napoletana that you ever dreamed of. Yes, you can easily bake Naples style pizza in your home. All you need to know some basic tricks to master the pizza baking.

Italy is famous for its unique cuisine. Its most emblematic savory flatbreads topped with simple ingredients have 2 different types.

1. Marinara, a Naples style pizza topped with only garlic, tomato sauce, and oregano.

2. Margherita, (named after Queen Margherita), a pizza garnished with tomatoes, mozzarella, and fresh basil. Surprisingly All the 3 colors i.e.; red, white, and green, are in the Italian flag.  

This iconic Neapolitan dish has been dated back to the Roman times in the early 18th century, when Vincenzo Corrado, an Italian chef, and writer, named it as pizza marinara. After almost 200 years, in the late 19th century, the Italian chef, Raffaele Esposito created the pizza in the honor of queen Rafaele. He added the mozzarella cheese in the queen’s favorite pizza.  

Later in 2010, pizza crossed the Atlantic with Neapolitan emigrants and earned international fame. It was officially acknowledged by the European Union and designated as Traditional Specialty Guaranteed. Remember that pizza has now the largest consumption in the world.

 How to make your authentic pizza Napoletana

Basic Ingredients

• All-purpose or Tipo 00 flour

• San Marzano tomatoes

• Fresh buffalo mozzarella

• Basil leaves

• Extra virgin olive oil

• Sicilian oregano

Preparation time: 5 to 15 minutes

 

The Neapolitan pizza is prepared by only a few ingredients but the secret of the perfect pizza reclines in the dough making and baking tricks.

 Remember

·      The dough rises two times, initially after the 2 hours and secondly after four to six hours.

·      Knead the dough with hands and then after shaping in a ball, place it in a bowl. Leave about 1 to 2 cm of the outer rim on the edges of the bowl.

·      Bake the pizza in a wood fire oven for about 60 to 90 seconds. The pizza should have a thin base but puffy, airy crust, mopped up with delicious tomato sauce. Make sure that the basil leaves remain fresh.

 

Recipes of Pizza marinara and pizza Margherita

The recipe of the pizza marinara and pizza Margherita was systematized firstly by the VPN (Associazione Verace Pizza Napoletana) Association. This codification ensured that these are the original Neapolitan pizza which can lead to the denomination of the pizzas prepared in this manner. The serving size of the pizzas varies with the amount of ingredients used. So if you are making a small batch of 5 to 7 pizzas, a half-liter of water is sufficient.  

 

Pizza marinara

Make: 10 pizzas

Time: 5 minutes     

Ingredients

For the dough

1L warm water

40-60 g of kosher salt

3 gm. yeast

1.6-1.8 kg flour

 

For the topping of one pizza

70 - 100g of canned and crushed San Marzano tomatoes

3g garlic clove

1 pinch of dried oregano

6 - 8 g of olive oil (extra virgin), also required for greasing

 

Preparation

Make the pizza dough

·      In a bowl, combine the yeast, salt, and water. Stir the mixture and immediately add flour in portions. Continue to stir, until all the ingredients are mixed. Knead the dough for a maximum of 30 minutes to make it in soft ragged form.

 ·      If the dough sticks in your hands, it’s mean it has reached its ideal consistency. Now you use your fingertips and gather the dough in the ball form. Dust the additional flour in a minute amount to keep the dough a bit sticky.

 ·      Transfer the dough in a large, clean bowl and hold it until it doubles in size. Cover the bowl tightly with a plastic wrap and let it rise in a warm place for about two hours.

 ·      Uncover the bowl and shape the dough in the balls, each of 200g (for the 22-24 cm sized pizza) to 280 g (for 28 – 35 cm wide pizza). After shaping, transfer it on the plate. Damp the balls of the dough and cover them with plastic. Now, let them stay for another six hours.

 ·      Take a ball of dough and transfer it to the floured kitchen counter. Gently press it from the center and flip it towards the corners with your fingers. Once the dough is shaped in the form of a circle, carefully transfer it into the pizza pan or pizza peel.

Prepare the pizza topping

First spread the peeled, crushed tomatoes in the mid and then evenly spread it. Next top the garlic, followed by the drizzling of olive oil in a circular motion.

Bake the pizza

If you are using the wood-fired oven, quickly slide the pizza onto the oven rack. Bake the pizza at 485°C until its edges turn golden. And it usually takes about 60 to 90 seconds.  

When it’s prepared

The completely cooked pizza has a savory aroma of garlic and oregano with a deliciously thick tomato sauce.

 Pizza Margherita

Make: 10 pizzas

Time: 5 min

Ingredients

For the dough

1L warm water

40-60 g of kosher salt

3 gm. yeast

1.6-1.8 kg flour

 

For the topping of each pizza

60 - 80g of canned, crushed San Marzano tomatoes

6 - 7 g of olive oil (extra virgin), also required for greasing

80 – 100 g of mozzarella

3 to 4 fresh basil leaves

5 – 7 g of hard, grated cheese (optional)

 

Preparation

Make the pizza dough

·      In a bowl, combine the yeast, salt, and water. Stir the mixture and immediately add flour in portions. Continue to stir, until all the ingredients are mixed. Knead the dough for a maximum of 30 minutes to make it in soft ragged form.

·      If the dough sticks in your hands, it’s mean it has reached its ideal consistency. Now you use your fingertips and gather the dough in the ball form. Dust the additional flour in a minute amount to keep the dough a bit sticky.

·      Transfer the dough in a large, clean bowl and hold it until it doubles in size. Cover the bowl tightly with a plastic wrap and let it rise in a warm place for about two hours.

·      Uncover the bowl and shape the dough in the balls, each of 200 (for the 22-24 cm sized pizza) to 280 gr. (for 28 – 35 cm wide pizza). After shaping, transfer it on the plate. Damp the ball of the dough and cover them with plastic and let them stay for another six hours.

·      Take a ball of dough and transfer it to the floured kitchen counter. Gently press it from the center and flip it towards the corners with your fingers. Once the dough is shaped in the form of a circle, carefully transfer it into the pizza pan or pizza peel.

Prepare the pizza topping

First spread the peeled, crushed tomatoes in the mid and then evenly spread them. Next top the surface with mozzarella or fior di latte followed by the scattering of hard grated cheese in a circular motion.

Put few basil leaves and then trickle the olive in a circular motion.

Bake the pizza

If you are using the wood-fired oven, quickly slide the pizza onto the oven rack. Bake the pizza at 485°C until its edges turn golden and the cheese bubbles. And it usually takes about 60 to 90 seconds.  

When it’s prepared

The completely cooked pizza has a savory aroma of basil leaves and melted mozzarella.

Summing up, we assure you that our recipe is darn perfect. Once you will try our recipe you will wow your friends and family. Skim through our unique pizza services in the vogue below.