Most Neapolitan pizzeri as build pizza with a wood-fired oven. The style of a pizza cooked during this kind of oven are terribly completely different from those created in electrical or gas ovens. With the electrical or gas ovens the pizza are a lot of sort of a Pizza Hut pizza. When created during a wood-fired oven the Neapolitan pizza dough ought to be skinny, soft and with alittle little bit of a crunchy crust. The success of this relies on the oven, however additionally on the dough, the water, and therefore the manner the cook works these materials. This description highlights the primary distinction between Neapolitan and yank pizza, the thickness.
The second distinction is toppings. The mozzarella is cow or buffalo, contemporary and frequently native. The vegetables don't seem to be frozen and there are fewer seasonings. Also, Neapolitan pizza can sometimes have a base of olive oil and doubtless plain tomato sauce unless one asks for a white, no tomato sauce, pizza. the foremost basic pizza is that the Marinara. it's created with olive oil, tomato sauce, garlic and oregano. From then on it’s adding different toppings, that embody varied meats, vegetables and cheeses, however away with the oregano.
RECIPE:
Ingridients:
-La Margherita: olive oil, tomato sauce, mozzarella, and probably some garlic.
-Prosciutto e Formaggio: topped with ham, mozzarella, sometimes corn, a heavy cream sauce and always the base of olive oil.
-La Divaola: a spicy pizza that has hot sausages, sometimes a vegetable topping or more, tomato sauce, and the olive oil base coat.
There are many other types of pizzas and some people won’t find Neapolitan or Italian pizza very tasty - but hopefully everyone will give it at least one try. Some of the most famous Neapolitan Pizzerias are Trianon and Da Michele, but at the end of the day food is based on taste, so it doesn’t really matter what pizzeria is chosen.
To call a pizza a true Neapolitan pizza, one must adhere to the guidelines outlined by the Verace Pizza Napoletana Association, based in Naples, Italy, the birthplace of pizza. According to their rules, an authentic Neapolitan pizza must be:
Cooked in a wood-fired oven. Gas, coal, and electric ovens do not qualify.
Only fresh, high quality ingredients such as San Marzano tomatoes, 00 flour, fresh mozzarella, and other high quality toppings may be used.
The dough must be formed by hand, be no more than an eighth of an inch thick, and should be cooked for approximately 90 seconds at temperatures over 800 degrees Fahrenheit.
So it's not possible to make true, authentic Neapolitan pizza at home without building a wood-fired pizza oven as part of an outdoor kitchen. But it is possible to come very close in a home oven, and enjoy that Neapolitan taste. Here are some tips and techniques to keep in mind:
Pizza Dough
Dough should ideally be made with an Italian typo 00 flour, like Caputo 00. The 00 designation describes the way that the flour is milled, to a more fine consistency than the average flour, which allows for higher hydration dough. Typo 00 flour also has a very high protein content, which creates more gluten in the dough, allowing it to stretch easily and well.
ough should be made with only flour, water, salt, and yeast. No sugar is used in Neapolitan dough, because at the high temperatures at which these pizzas are cooked, the sugar blackens too quickly.
Shaping the Dough
Dough should be worked by hand, never with a rolling pin. Gently stretch and push the dough on a floured surface. Alternately, one can hold the dough ball by the edge and allow gravity to stretch the dough. Keep turning the dough, always holding by the very edge, until the dough forms a thin disk.
Sauce
Sauce should be no more than crushed, drained San Marzano tomatoes (canned is acceptable). A bit of salt, basil, or oregano can be added, but a classic Neapolitan bright tomato flavor comes from the simple taste of just San Marzanos.
Toppings
Less is more in this style of pizza-making. Spread the sauce lightly, then top sparingly with fresh mozzarella and any other desired toppings. Fresh basil should be added after the pizza comes out of the oven.
Cooking the Pizza
If one doesn't have a wood-fired oven (and they are becoming much more popular in outdoor kitchens), preheat the home oven to 500 degrees Farenheit. Place a pizza stone in the oven and allow to preheat for at least a half an hour. Make the pizza on a wooden peel dusted with rice flour or cornmeal, and slide onto the hot pizza stone. Bake eight to ten minutes, until crust is bubbly and “leopard spots,” the dark nearly-charred spots on the crust, appear. Don't worry, the crust is not burnt; those leopard spots are a hallmark of a properly cooked, delicious Neapolitan style pizza.
*From variety source