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Neapolitan Pizza: A Journey Through Time Embracing 'Less is More'

6 days ago

2 min read

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Neapolitan pizza, or "pizza Napoletana," comes from Naples, Italy, and is famous for its simple yet rich flavours. This classic dish follows the "less is more" idea, using a few high-quality ingredients to create a delicious meal.

How Neapolitan Pizza Began

In the 18th century, street vendors in Naples sold flatbreads topped with olive oil, sea salt, and chopped garlic. This simple food was the start of Neapolitan pizza. When tomatoes arrived in Europe in the 16th century, people were wary of them, thinking they might be harmful. But by the late 18th century, poorer folks in Naples began adding tomatoes to their flatbreads, leading to the first versions of pizza.

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A key moment happened in 1889 when baker Raffaele Esposito made a pizza to honour Queen Margherita of Savoy. He used tomatoes, mozzarella, and basil to match the colours of the Italian flag—red, white, and green. This pizza was named "Pizza Margherita" after the queen and remains a favourite today.

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Traditional Toppings: Keeping It Simple

Authentic Neapolitan pizza is all about minimalism, focusing on the quality of each ingredient. The two classic types are:

  1. Pizza Marinara: Topped with tomatoes, oregano, garlic, and olive oil. Notably, this version has no cheese, letting the flavours of the tomatoes and herbs stand out.

  2. Pizza Margherita: Features tomatoes, fresh mozzarella (ideally mozzarella di bufala), fresh basil, and olive oil. This combination offers a balanced mix of flavours and colours.

The dough is made from '00' flour and left to ferment for 24–48 hours, resulting in a soft, thin base with high edges. Using San Marzano tomatoes and fresh mozzarella adds to the authentic taste.

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Changes in Toppings Over Time

While traditional Neapolitan pizzas are still loved, there's a growing trend to try new toppings. Creative chefs have added ingredients like pineapple, banana, and even watermelon, causing debates among pizza fans. For example, well-known chef Gino Sorbillo's watermelon pizza with provola cheese has sparked much discussion in Naples.

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Despite these modern twists, the heart of Neapolitan pizza remains in its simplicity. The "less is more" approach ensures each ingredient is top-notch, and the flavours are well-balanced.

In Conclusion

Neapolitan pizza's lasting appeal comes from its dedication to simplicity and quality. By sticking to the "less is more" philosophy, this culinary tradition has endured, showing that sometimes, simple methods lead to the most delightful flavours.

6 days ago

2 min read

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