A lot of people may have seen companies that claim to serve authentic Neapolitan pizza. However it helps to be aware of what this means. There are certain things to look out for in order to be sure that what you are getting really is the real thing and that you get the true taste!
The term Neapolitan refers to Naples in Southern Italy. This is an area that is well known for great food. For many people the area is synonymous with great pizza to the extent that Bella Napoli is often written on restaurant walls in order to indicate that you are going to get the best quality.
The exact origin of this recipe is not known. It is thought to originate around the seventeenth century as tomatoes were introduced to Italy from America. It was soon after that people put toppings onto dough and this in turn became the disc shaped food that we know today.
What may surprise you is that pizza was not originally thought of as something people dined on in a restaurant. When it was first made it was considered as a street food for poorer people. The reason for this is that the ingredients were plentiful and were easily accessible and therefore made it an affordable thing for people to eat every day.
One thing people often associate with this style of pizza is throwing and spinning the dough. While this looks impressive it does serve an important practical purpose. Throwing and flipping the dough makes it flatter and ensures that you have the best surface for the toppings.
Another important part of ensuring authenticity is keeping it natural. The real ones tend to shun any form of artificial ingredients. Furthermore they tend to avoid using machinery in order to produce the pizza. What results is a very smooth taste that tends to combine the flavours of cheese, tomato and so forth rather than the separate flavours you tend to get with other styles of pizzeria.
In terms of the recipe the European Union is quite strict on this. The authentic recipe consists of dough that has been kneaded for twenty minutes, a two hour rising period and the single portion weighing between 80 to 250 grams. The dough needs to be 3 mm thick in the middle and 1 to 2 cm on the outside. Overall the diameter should not be more than 35 cm.
With regard to the toppings of an authentic Neapolitan pizza 80 grams of garlic is placed around the surface. If it is a Marinara oregano is added or if it is a Margherita you add basil. If you want to be sure what you are getting is the real deal ask for a guaranteed traditional speciality trademark. They follow these strict guidelines in terms of both the ingredients and cooking methods. With the right approach you will find the real deal!
The term Neapolitan refers to Naples in Southern Italy. This is an area that is well known for great food. For many people the area is synonymous with great pizza to the extent that Bella Napoli is often written on restaurant walls in order to indicate that you are going to get the best quality.
The exact origin of this recipe is not known. It is thought to originate around the seventeenth century as tomatoes were introduced to Italy from America. It was soon after that people put toppings onto dough and this in turn became the disc shaped food that we know today.
What may surprise you is that pizza was not originally thought of as something people dined on in a restaurant. When it was first made it was considered as a street food for poorer people. The reason for this is that the ingredients were plentiful and were easily accessible and therefore made it an affordable thing for people to eat every day.
One thing people often associate with this style of pizza is throwing and spinning the dough. While this looks impressive it does serve an important practical purpose. Throwing and flipping the dough makes it flatter and ensures that you have the best surface for the toppings.
Another important part of ensuring authenticity is keeping it natural. The real ones tend to shun any form of artificial ingredients. Furthermore they tend to avoid using machinery in order to produce the pizza. What results is a very smooth taste that tends to combine the flavours of cheese, tomato and so forth rather than the separate flavours you tend to get with other styles of pizzeria.
In terms of the recipe the European Union is quite strict on this. The authentic recipe consists of dough that has been kneaded for twenty minutes, a two hour rising period and the single portion weighing between 80 to 250 grams. The dough needs to be 3 mm thick in the middle and 1 to 2 cm on the outside. Overall the diameter should not be more than 35 cm.
With regard to the toppings of an authentic Neapolitan pizza 80 grams of garlic is placed around the surface. If it is a Marinara oregano is added or if it is a Margherita you add basil. If you want to be sure what you are getting is the real deal ask for a guaranteed traditional speciality trademark. They follow these strict guidelines in terms of both the ingredients and cooking methods. With the right approach you will find the real deal!
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