What is real Italian Pizza Napoletana

You can find Pizza all over the world but you can’t always find the real Pizza Napoletana. Now we will explain to you how to recognize the True Neapolitan Pizza in six points! Good discovery.

First of all, pizza is a handmade product made on the spot. If you see all the same pizzas around you, well, start worrying!

The pizza dough is made with simple ingredients: water, salt, yeast and flour, but the fundamental characteristic of the true pizza lies in the leavening that allows you to eat it without the hassle of heaviness, swelling and above all thirst. How many times at night, after eating pizza, you wake up thirsty. There was a leavening problem, the levitation of a pizza must be at least 8 hours.

The True Neapolitan Pizza must be worked exclusively by hand, in fact the pizza maker when he spreads it with his hands moves the air of the dough, from the center to the periphery of the round and that is why that magical cornice is created. Therefore, if you see that the pizzaiolo stretches the pizza with a machine or even with a rolling pin, know that you will not eat a True Neapolitan Pizza.

Another aspect of fundamental importance, and easy to understand, are the ingredients, which must always be fresh and never frozen, the tomato must be a peeled and hand-crushed tomato, it cannot be usedand never!the ready sauces, the mozzarella must be a fresh mozzarella, better if a mozzarella of bufala or a fiordilatte. The cheese on the pizza is a choice, it is not absolutely mandatory, if it should be used it is absolutely necessary to make sure that it is a good Parmesan and not just any cheese. The basil must be fresh, freshly picked, with crunchy and very fragrant leaves, the turn of oil on the pizza must necessarily be a true extra virgin olive oil.

Very important is the oven, which must necessarily be wood-burning or at most gas in order to reach the right temperatures. See some oven models from Ooni, they design and make the right oven to cook a good pizza. Visit their web store on ooni.com where you can find see some models to choose from The cooking must take place directly on the oven surface and in a baking dish. The cooking time should not exceed 60 90 seconds.

Finally the final aspect. The pizza must have a diameter not exceeding 35-40 cm, with a well swollen and raised cornice, with the central part a few millimeters thick at most 4-5. In the middle, the red of the tomato mixed with the oil should stand out, and with the Margherita the white of the mozzarella should stand out, dominated by the green of the basil leaves. Freshly baked pizza should smell like fresh bread. An acidic scent of tomato the aroma of mozzarella combined with that of basil and oregano.