Pizza Restaurant Business: A Look at Neapolitan Pizza
While many pizza pies call themselves "Neapolitan," the fact is that there are certain "requirements" (if you will) to make a pizza truly Neapolitan. Through this article you are provided an overview of what it "takes" to make a truly Neapolitan pizza pie. Brace your tastebuds for a look at one of traditional pizza variations loved by many.
Truly authentic Neapolitan pizza pies are crafted only with local ingredients from the Neapolitan region of Italy - period. Purists maintain that there can be no exceptions and no substitutes. (Of course, as is the case with any relating to pizza, there are always variations on a theme which turn out to be tasty in their own rights.)
The fact is that there is a specific set of proposed rules dictating precisely how Neapolitan pizza can be made. One who does not follow these rules is not making true Neapolitan pizza. The rules have been proposed by the organization that oversees the creation of true Neapolitan pizza: Associazione Vere Pizza Napoletana.
In regard to the ingredients of Neapolitan pizza, only San Marzano tomatoes are used. These tomatoes can only be found on the volcanic plains that lie to the south of the legendary Mount Vesuvius. In addition, only a very specific type of cheese can be used on a true Neapolitan pizza: Mozzarella di Bufala Campana. This cheese is made from the milk of water buffalo that are raised on the marshlands of Campania and Lazio. These water buffalo actually are kept in a semi-wild state.
The base of genuine Neapolitan pizza is made from dough the consists only of Italian flour of a specific type (specifically, Type 0 or Type 00). Moreover, only natural Neapolitan yeast or brewer's yeast is used in the preparation of the dough. Finally, the salt and water used in the preparion of the dough for the base likewise must come from the Neapolitan region of Italy itself.
The dough must be kneaded by hand (or, perhaps, with a low speed mixer). Once rising process is completed, the dough must be formed by hand. Even the size and look of the base or crust must be precise. The base cannot be more that 3 mm (1/8 inch) thick.
The pizza itself must be baked for between 60 and 90 seconds in a stone over set at 905 degrees Fahrenheit. The fire must be created using oak wood only. When cooked, the pizza should be "tender, crispy and fragrant" according to local tradition. In the end, a person who gets the chance to dine on true Neapolitan pizza may very well be experiencing a once in a lifetime delight ... to say the least.
