Neapolitan Pizza

Neapolitan Pizza 2026

Neapolitan Pizza Introduction

Neapolitan pizza represents the gold standard of pizza-making worldwide, characterized by its soft chewy cornicione, minimalist toppings, and wood-fired perfection. Protected by AVPN regulations since 1984, authentic Neapolitan pizza demands 00 flour, San Marzano tomatoes, fresh mozzarella, and 90-second bakes at 900°F. In 2026, this UNESCO-recognized culinary art continues captivating global audiences while maintaining strict traditional standards across certified pizzerias from Napoli to international outposts.

All about Neapolitan Pizza

Authentic Neapolitan pizza measures exactly 12 inches diameter with raised edges measuring 1-2cm high forming the signature cornicione. Dough hydration reaches 60-65% using only tipo 00 flour, water, salt, and minimal yeast creating airy open crumb structure. Wood-fired dome ovens fueled by oak and ash burn at 430-480°C ensuring leopard spotting and slight charring across entire surface. Toppings remain simple honoring Italian flag colors through classic Margherita combination of red sauce, white cheese, and green basil.

AVPN Certification Standards

Associazione Verace Pizza Napoletana enforces strict guidelines protecting Neapolitan pizza integrity worldwide. Approved ovens must maintain 485°C dome temperature with 380°C hearth producing 60-90 second cooks. Dough balls weigh precisely 200-280g preventing overworking during hand-stretching process. Only San Marzano tomatoes grown in specific Agro Nocerino Sarnese valleys qualify for certification. Fresh mozzarella Fior di Latte or buffalo mozzarella receives daily production exclusively.

Traditional Neapolitan Dough Recipe

Neapolitan dough begins with 1 liter water absorbing 1.6-1.8kg tipo 00 flour achieving 58-62% hydration. 50g sea salt dissolves completely before 3g fresh yeast introduction preventing fermentation inhibition. Hand-kneading continues 20 minutes developing gluten strength without mechanical assistance. Dough rests 2 hours bulk fermentation before division into 250g balls undergoing 4-6 hour final proof. Cold 24-hour retardation optional for complex flavor development.

Signature Neapolitan Toppings

Margherita employs crushed San Marzano tomatoes, hand-torn buffalo mozzarella, fresh basil, and Sicilian oregano finished with extra virgin olive oil spiral. Marinara omits cheese featuring abundant garlic slices, tomatoes, and oregano celebrating tomato purity. Bianca showcases mozzarella, ricotta, and parmigiano-reggiano with rosemary sprigs. Mastunicola presents traditional onion, lard, and cicoli topping dating 18th century Neapolitan poverty cuisine.

Wood-Fired Oven Mastery

Neapolitan ovens constructed from volcanic Vesuvius stone maintain thermal mass cooking twelve pies hourly continuously. Fire burns left rear corner creating heat gradient drawing pizzas through cooking chamber naturally. Pizzaiolo rotates pies 90° every 20 seconds achieving even charring using massive 2-meter wooden peels. Flame height precisely 10cm above hearth prevents soot deposition on dough surfaces. Oven construction demands year-long seasoning achieving perfect heat retention.

Proper Neapolitan Pizza Shaping

Dough ball receives gentle fingertip press starting 2cm from outer edge preserving interior gas bubbles forming cornicione. Palm pressure spreads base thinly while rotating continuously preventing tearing. Final diameter reaches 33cm maximum with 1.5-2cm raised border maintained naturally. Semolina flour dusts peel generously preventing sticking during oven launch. No rolling pins permitted preserving irregular organic shape characteristic authentic product.

Home Neapolitan Pizza Techniques

Pizza steels preheated 1 hour maximum conventional oven temperature simulate wood-fired hearth conditions effectively. Ooni or Gozney portable ovens achieve 850°F replicating professional results backyard settings. Tangzhong method incorporates cooked flour slurry increasing hydration tolerance home baking conditions. Semolina-conical flour peel dusting prevents sticking during steel transfers successfully. Infrared thermometers monitor steel surface hitting 700°F minimum authentic char development.

Neapolitan Pizza Pairing Traditions

Cerasuolo di Vittoria wines complement Margherita acidity perfectly balancing tomato brightness. Peroni birra napoletana provides crisp refreshment cleansing rich mozzarella palate coating. Limoncello shots follow completing Sorrento lemon-citrus finish traditional. Sparkling water removes garlic residue between multiple slice consumption. Moretti regional lager accompanies spicy diavola variations cooling capsaicin burn effectively.

Neapolitan Pizza Summary

Neapolitan pizza endures as supreme expression simplicity mastery demanding precision flour selection through oven management. Protected heritage craft continues enchanting global audiences through certified authentic presentations worldwide. From Napoli's historic pizzerias Da Michele to international AVPN ambassadors, Neapolitan pizza maintains uncompromising standards delivering transcendent eating experience transcending mere combination ingredients.