Neapolitan pizza

Neapolitan pizza (Italian: pizza napoletana), also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. The tomatoes must be either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius. The cheese must be Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or Fior di Latte, a cow's milk mozzarella created according to the procedure for which it was registered as a Traditional Speciality Guaranteed (TSG).[1][2] Pizza Napoletana is a Traditional Speciality Guaranteed (TSG) product in the European Union and the United Kingdom, and the art of its making is included on UNESCO's list of intangible cultural heritage.[3]

Neapolitan pizza
Neapolitan pizza "Margherita"
TypePizza
Place of originItaly
Region or stateCampania
Main ingredientsPizza dough (wheat flour, natural yeast, sour dough or brewer's yeast, sea salt, water), tomatoes (San Marzano or Pomodorino del Piennolo del Vesuvio), mozzarella (bufala Campana or fior di latte di agerola)
VariationsPizza marinara, pizza Margherita
Neapolitan pizza in Fort Lauderdale, Florida, United States
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Recipe

According to the rules proposed by the Associazione Verace Pizza Napoletana,[4] the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt and water. The dough is always fat-free and sugar-free.[4] The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour, with no more than 20% of the flour being strong flour (W value above 350).[4] Since the end of World War II in Italy, when strong flour was imported from Canada as part of the Marshall Plan, this strong flour has been called Manitoba flour.[5]

The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick.[4] The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven.[4] When cooked, it should be soft, elastic, tender and fragrant.[4]

Variants

There are different variants, but the original one is called Pizza Margherita, and it follows the essential rules for the ingredients, tomato, sliced mozzarella, basil and extra virgin olive oil, sometimes with a sprinkle of parmesan cheese on top. Other variants are: Pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil and Pizza Margherita DOP made with tomato, buffalo mozzarella from Campania, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (TSG) product in Europe.[6][7] The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.[8]

UNI and Traditional Speciality Guaranteed

Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN).[9] A protected designation is available to pizzerias that meet strict requirements in following Neapolitan traditions in the art of pizza making.[10]

The European Union has recognized Pizza Napoletana as Traditional Speciality Guaranteed since 5 February 2010.[11]

See also

References
  1. "Official Journal of the European Union". lex.europa.eu. 2008. Retrieved 14 April 2021.
  2. "Selezione geografica". Europa.eu.int. 23 February 2009. Archived from the original on 18 February 2005. Retrieved 2 April 2009.
  3. France-Presse, Agence (7 December 2017). "Naples' pizza twirling wins Unesco 'intangible' status". The Guardian. ISSN 0261-3077. Retrieved 7 December 2017.
  4. "Regulations for obtaining the use of the collective trade mark "Verace Pizza Napoletana" Production Rules ('Il Disciplinare')" (PDF). Associazione Verace Pizza Napoletana.
  5. Last, John (13 December 2022). "There Is No Such Thing As Italian Food". Noema Magazine.
  6. Kennedy, Duncan (4 February 2010). "Naples pizza makers celebrate EU trademark status". BBC News. Retrieved 19 September 2021.
  7. "Publication of an application pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialties guaranteed – Pizza napoletana (2008/C 40/08)", Official Journal of the European Union, 14 February 2009
  8. Tosato, Andrea (2013). "The Protection of Traditional Foods in the EU: Traditional Specialities Guaranteed". European Law Journal. 19 (4): 545–576. doi:10.1111/eulj.12040. S2CID 154449313.
  9. Authentic Craft Pizza Napoletana Specification, 1998
  10. How to obtain AVPN certification
  11. "Commission Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed [Pizza Napoletana (TSG)]". eur-lex.europa.eu. 4 February 2010.
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