Neapolitan pizza rightly gets it name from its roots in Naples.
Since its invention in the 18th century, Neapolitan pizza has become an ingrained part of Italian society and heritage.
UNESCO has said that the pizza crearte encompasses the social ritual of songs and stories that take place between pizza makers and diners in working class Neapolitan neighbourhoods.
Overall, it’s safe to say Neapolitan pizza is well loved and a great part of Italian heritage, and here at Cinquecento Pizzeria, we are proud to serve delicious, authentic pizzas across our various London locations.
But what about all of the classic Neapolitan pizza varieties? Let’s run through five of the most famous options.
History of Neapolitan Pizza
In 1889, King Umberto I and Queen Margherita of Savoy visited Naples. Esposito baked them a pizza named in honor of the queen whose colours mirrored those of the Italian flag: red (tomatoes), white (mozzarella), and green (basil leaves). Thus, the Neapolitan pizza was born.
Neapolitan pizza is Associazione Versace Pizza Napolenta certified according to the AVPN guidelines.
Such guidelines include the method of production, the shape of the round dough, the cooking and the toppings.
Traditional Neapolitan Pizza characteristics
The must have features of Neapolitan pizzas are its dough, made with ‘00’ flour, fermented for 24-48 hours, as well as san Marzano tomatoes and fresh mozzarella.
Additionally, fresh basil leaves, high-quality olive oil and an authentic oven at extremely high temperatures contribute towards a classic Neapolitan pizza.
The Five Classic Neapolitan Pizza Varieties
Now let’s explore the five classic Neapolitan pizza verities, those being Margherita, marinara, capricciosa, Romano la and pizzantisima.
Pizza Margherita
As afore mentioned, pizza Margherita tradition was born in the 18th century and named after the queen Margherita. The ingredients of pizza Margherita are a round dough, hand-crushed peeled tomatoes and buffalo mozzarella, with fresh basil leaves and extra virgin olive oil.
Pizza Marinara
A typical pizza marinara recipe consists of olive oil, cherry tomatoes, basil, oregano and garlic. As far as the origin of pizza marinara, this pizza took its name from the seafarers who ate this pizza when they returned home from work in the bay of Naples. This pizza has no cheese because when the seafarers wives were preparing their pizzas, they had to use ingredients that could be easily preservable.
Pizza Capricciosa
Pizza capricciosa ingredients include mozzarella cheese, Italian baked ham, mushrooms, artichoke and tomato. The Neapolitan pizza capricciosa history is rooted in the 1950s, where Italians named the pizza ‘capricious’ due to the playful nature of its toppings.
Pizza Romagnola
The unleavened flatbread sandwich, the Piadina Romagnola is a simple ancient street food, traditionally cooked on a clay pan, metal sheet or stone slab. Since 2014, this pizza is protected by the PGI, marking its cultural importance in the Emilia-Romagna region. Pizza Romagnola ingredients usually include wheat flour, fats, water and salt, and then the flatbread may be stuffed with a variety of fillings,often featuring squacquerone cheese and arugula.
Pizza Piccantissima
This spicy Neapolitan pizza often contains ingredients that give this pizza its name, where the pizza piccantissima recipe Can include hot salami and chili peppers. This pizza appeals to those who love fiery flavours.
The Art of Eating Neapolitan Pizza
Neapolitan pizza dining traditions dictate that Italians eat pizza using knives and forks due to it’s floppy crust. Naples locals may also indulge in’pizza a portafoglio’ which means wallet pizza, where they fold their pizza up to eat it on the go.
Where to Find Authentic Neapolitan Pizza
Though it is from Naples, finding authentic Neapolitan pizza around the world has never been easier. For example, if you’re based in London, then you’re never far from a Cinquecento Pizzeria (we even deliver if you don’t want to make the journey).
Homemade Neapolitan Pizza
The ingredients must be added in a strict and precise order during cooking to ensure you make a good Neapolitan pizza.
Here are our DIY Neapolitan pizza tips: make sure you use high protein flour, let the dough rise for 12 to 20 hours, and cook your pizza in a wood fired oven.
Neapolitan Pizza in London
We have delved into the world of Neapolitan pizza, examining its history as well as its classic forms.
Come on down to Cinquecento Pizzeria to try all of the Neapolitan pizza varieties and see which is your favourite.