The Tradition of Neapolitan Pizza: Between History and Secrets of the Perfect Dough

Neapolitan pizza is much more than a simple dish: it is a symbol of Neapolitan culture and tradition. The preparation of this quintessential Italian cuisine symbol hides a world of secrets, steps, and waiting times that closely resemble the creation of a work of art. Every step is crucial, from the dough to the proofing times, to the selection of high-quality ingredients, to the mastery of Neapolitan pizza makers who manage to achieve a unique and unmatched result.

A Journey into History The origins of pizza date back to around 1600 when it was considered an inexpensive street food consumed by the working class. Initially, it was a bread dough cooked in wood-fired ovens, seasoned with garlic, oil, lard, and basil. However, the pizza margherita as we know it today was born around 1889 when in Naples there was a visit from the then rulers of Italy, King Umberto I and Queen Margherita. Tradition has it that the best pizza maker of the time, Raffaele Esposito, had to prepare three pizzas for the royals. One in particular was inspired by the colors of the Italian tricolor: red like tomato, white like mozzarella, green like basil. The queen appreciated the last pizza so much that she wanted to thank and praise the pizza maker in writing. For this reason, and as a gesture of reciprocation, Raffaele Esposito named his culinary masterpiece after the Queen, which since then has spread and become known worldwide precisely as "Pizza Margherita."

The Magic of the Dough

The dough of Neapolitan pizza is its soul. The traditional recipe calls for only four ingredients: water, flour, yeast, and salt. However, the quality of these few and simple ingredients is essential to achieve an excellent result.

One of the ingredients that requires the most attention is the flour. For a perfect dough, the flour can be: type 00, soft wheat flour, or a mixture of flours (typically type 0 with a cereal flour of choice).

Also of vital importance is the sourdough starter, which gives the dough its unique flavor. The right proofing times, moreover, make the pizza soft and digestible.

The Secrets of Proofing

After being carefully selected, the ingredients are mixed and kneaded with care until a dough with a soft and elastic consistency is formed. The dough is then left to proof inside a bowl covered with a cloth for the necessary time (at least 10 hours); subsequently, the dough is divided into small balls, shaped into a regular ball, and left to rest for another 8 hours, to complete the pizza proofing process. During this period, the dough enriches with flavors and becomes more elastic. Hand-stretching is an art known only to experienced pizza makers: the dough disk should be thin in the center and thicker at the edges, to create a soft and airy crust.

Cooking: The Final Touch

Neapolitan pizza is cooked in a wood-fired oven at high temperature, for about 90 seconds. The heat released by the wood gives the pizza an incomparable flavor and uniform cooking. The pizza is ready when the crust is golden and the tomato sizzles.