Neapolitan pizza is the original pizza, with a history that traces back to 18th-century Naples, Italy. In this coastal city, the less affluent residents often sought out inexpensive and quick meals. Fortunately, Neapolitan pizza fit the bill perfectly, being both affordable and widely available from various street vendors.
Types of Neapolitan Pizza
There are three recognized varieties of Neapolitan pizza today:
1. Pizza Marinara: Topped with tomatoes, garlic, oregano, and extra virgin olive oil.
2. Pizza Margherita: Topped with tomatoes, sliced mozzarella, basil, and extra virgin olive oil.
3. Pizza Margherita Extra: Topped with tomatoes, Campania mozzarella, basil, and extra virgin olive oil.
Traditional Neapolitan Pizza Toppings :
The classic toppings for Neapolitan pizza include fresh mozzarella, tomatoes, basil leaves, oregano, and olive oil. Due to its thin crust, Neapolitan pizza isn't meant to support many toppings. In fact, it's so delicate that it's usually eaten with a fork and knife.
Neapolitan Pizza Baking Recommendations
To make authentic Neapolitan pizza, many insist it must be baked in a wood-fired oven heated to 800-1,000 degrees Fahrenheit, just as it was traditionally done. At this high temperature, the pizza cooks in just 70-90 seconds.
here's a rewritten version of the recipe:
Ingredients:
- - 650 grams lukewarm water (approximately just under 3 cups)
- - 1 gram instant yeast (about 1/2 teaspoon)
- - 150 grams sourdough discard (around 3/4 cup)
- - 1000 grams flour (roughly 6 cups)
- - 25 grams salt (about 4 teaspoons)
Instructions:
1. In a large mixing bowl, combine lukewarm water, instant yeast, and sourdough discard. Mix together using your hands until a shaggy dough forms.
2. Cover the bowl and let the dough rest for 20 minutes.
3. After resting, add salt to the dough. Cut and crimp the dough to evenly distribute the salt throughout. Cover the dough again and let it rest for 2 hours at room temperature, or you can refrigerate it for up to 24 hours.
4. Divide the dough into 4 equal pieces and roll each piece into tight balls. Place them on a lightly oiled baking sheet.
5. Lightly oil the tops of the dough balls and cover them with plastic wrap. Let them rest for 2-4 hours at room temperature, or you can refrigerate them for up to 3 days.
6. About 45 minutes before baking, place a pizza stone on the top rack of your oven and preheat the oven to 500°F (260°C).
7. On a floured surface, flatten each dough ball into a round shape using the palm of your hands, starting from the center and working your way out. Avoid using a rolling pin.
8. Once the dough is formed and smooth, ensure there is enough flour underneath it. Then, assemble your desired toppings on the dough.
9. Change the oven temperature to broil.
10. Transfer the assembled pizzas onto a floured pizza peel and slide them onto the preheated pizza stone, directly under the broiler. Cook for 2-4 minutes, keeping a close eye on them to prevent burning.
11. Use a pizza peel to remove the pizzas from the oven and serve immediately. Repeat the process with the remaining dough balls.
Notes:
- If you don't have sourdough discard, you have a few options:
1. Use 2 teaspoons of dry yeast instead of sourdough discard.
2. Combine dry yeast with a smaller amount of sourdough discard for a hybrid approach.
3. Use 230 grams (about 1 cup) of active sourdough starter and omit dry yeast, but be prepared for a longer rise/ferment time and possibly a bit more flour.