Traditional Neapolitan Pizza

A traditional Neapolitan pizza is a celebrated culinary delight known for its simplicity and quality ingredients. The preparation of this pizza follows strict guidelines to preserve its authenticity, often regulated by the Associazione Verace Pizza Napoletana (AVPN), which certifies pizzerias worldwide that adhere to these standards.

Ingredients and Preparation

1. Dough:
   • Flour: The dough is made using Italian “00” flour, known for its fine texture. This flour allows for a soft and chewy crust, with a slight crisp on the outside.
   • Water: Fresh, slightly cool water is used to mix with the flour.
   • Yeast: Only a small amount of yeast is needed, as the dough undergoes a slow fermentation process.
   • Salt: Added for flavor and to control yeast activity.
   The dough is mixed and left to rise at room temperature for about 8 to 24 hours, allowing the flavors to develop. It is then hand-stretched, never rolled, to form a thin base with a raised edge, called the “cornicione.”
2. Tomatoes:
   • San Marzano Tomatoes: Authentic Neapolitan pizza uses San Marzano tomatoes grown in the volcanic soil of Mount Vesuvius. These tomatoes are sweet, less acidic, and have a rich, robust flavor. They are typically crushed by hand or lightly blended to make the tomato sauce, often with a touch of salt and sometimes basil.
3. Cheese:
   • Mozzarella di Bufala Campana: This cheese is made from the milk of water buffaloes in the Campania region. It is prized for its creamy texture and delicate flavor.
   • Fior di Latte: A fresh cow’s milk mozzarella, also commonly used.
4. Additional Ingredients:
   • Fresh Basil: Adds aromatic flavor.
   • Extra Virgin Olive Oil: Drizzled over the pizza before and after baking.
5. Baking:
   • The pizza is baked in a wood-fired oven at high temperatures (around 900°F or 485°C) for 60-90 seconds. This quick cooking time creates a slightly charred, crispy crust while keeping the toppings fresh and vibrant.

Associazione Verace Pizza Napoletana (AVPN)

The AVPN was founded in 1984 in Naples, Italy, to protect and promote the traditional craft of Neapolitan pizza-making. The association establishes strict guidelines for ingredients, preparation methods, and cooking techniques to ensure the authenticity of Neapolitan pizza. Pizzerias that meet these standards can become AVPN certified, signifying that they adhere to the traditional methods and use genuine ingredients, thus preserving the culinary heritage of Naples.

AVPN’s guidelines help maintain the quality and authenticity of Neapolitan pizza worldwide, ensuring that customers experience the true flavors and textures of this iconic dish​