Neapolitan Pizza: Tradition, Ingredients, and Secrets of the Perfect Dough
Neapolitan pizza is more than just a dish; it is a symbol of culture, tradition, and passion. Recognized as an intangible cultural heritage by UNESCO, this specialty has conquered the world with its soft, light dough, high, airy crust, and the simplicity of the ingredients that make it up. But what are the secrets to authentic Neapolitan pizza? Let's discover them together.
The Ingredients: Simplicity That Makes the Difference
One of the key features of Neapolitan pizza is the simplicity of the ingredients. Nothing unnecessary, everything authentic.
- 00 Flour: It should be a flour with a good balance between strength and water absorption capacity. It is the perfect base for a soft and digestible dough.
- Water: Ideally at room temperature, it should be clear and low in calcium.
- Salt: Sea salt enhances the flavors and contributes to the dough's structure.
- Fresh Brewer's Yeast: Used in small quantities, it allows for slow, natural fermentation.
- San Marzano DOP Tomatoes: Grown at the foot of Mount Vesuvius, these tomatoes offer a unique, slightly sweet flavor.
- Mozzarella di Bufala Campana DOP or Fior di Latte: Depending on your preference, both cheeses melt perfectly when baked.
- Extra Virgin Olive Oil, fresh basil, and if desired, a pinch of oregano.
The Dough: Timing and Techniques
Making the dough for Neapolitan pizza is an art. Expert pizza makers know that patience is the secret ingredient.
Basic Proportions (for about 4 pizzas of 250g each):
- 1 kg of 00 flour
- 600 ml of water
- 2-3 g of fresh brewer’s yeast
- 25 g of salt
Procedure:
- Dissolve the yeast in the water.
- Gradually add the flour and begin to knead.
- Add the salt at the end to prevent it from inhibiting the yeast's action.
- Knead the dough until it is smooth and homogeneous.
- Rest for 2 hours at room temperature.
- After resting, form balls of dough, each weighing about 250g.
- Let the dough balls rise for another 6-8 hours at room temperature (or up to 24 hours in the fridge for an even more digestible dough).
The key to success is patience. The longer you let the dough rise, the lighter and airier the crust will be.