Imagine the smell of pizza wafting past your nose and the beauty of basic ingredients handcrafted to make the best meal you've ever eaten. The simplicity of authentic Neapolitan pizza is what makes it so delicious.
As the name implied, Neapolitan pizza was created in Naples, Italy. Actually that is the birthplace of all styles of this dish. What an extraordinary and divine item to be associated with. This dish comes in many forms, but in Naples it is more than a snack or a quick dinner on the go, it is an art form. Those that make it do more than just throw the dough up in the air.
Naples is one of the oldest cities in the country of Italy. It has one of the busiest ports in the world and that has been the case throughout the ages. Because of the port many invaders and travelers have come to this city bringing with it their flavors and tastes. While Naples makes most of its economy from the port, the draw of its pizza and its lure ad the inventor of this favorite meal cannot be denied.
The most important aspect of this dish is the foundation or crust. Its ingredients are minimal with only salt, yeast, water and wheat flour coming together to make the most flavorful dough. In Naples, to make pizza is a highly respected and dedicated profession that no artisan takes for granted. The balance of the right dough, ingredients, and baking time is something these pizzaiolo's work hard to accomplish. The trademark tossing of the crust is another very important aspect of making the dough perfect and these chefs are pros at it.
Simplicity is the key to this dish. Using less brings out more flavors in all aspects of the meal. After creating the crust, a simple brush of extra virgin olive oil heightens the browning. Add on a marinara sauce of tomatoes, garlic, and basil and you have the basis for the perfect Margherita pizza. The crowning glory is a fresh buffalo or cow milk mozzarella. These flavors aligned on the perfect dough bring a mouth watering outcome.
For real Neapolitan pizza the ingredients are hand-picked and are grown as local as possible. Once you've built the pizza, then the art of baking it begins. These crusts do not cook for a long period of time. Because of the subtlety of the ingredients, the dough cooks fast and you just want the cheese to lightly melt.
Amazingly enough the concept for this amazing dish was a tribute to the Italian flag by a local chef. Created long ago, the simple red of the marinara sauce, the white of the mozzarella cheese, and the green of the basil was a gift for nobles visiting the city. The combination was so amazing that it has stuck around for eons of time so that we can also enjoy the delicious concoction. You can add items like sausage and mushrooms, but the original is always the best.
If you are lucky enough to travel to Naples then nothing will make your mouth water more than authentic Neapolitan pizza, however, even if you can't make it to Italy you can find local pizzaiolo's that can give you a taste of Italy on a perfectly made crust. As you savor the flavor of the sauce and cheese, close your eyes and imagine you are sitting next to the waters of Naples as you enjoy the perfect slice.
As the name implied, Neapolitan pizza was created in Naples, Italy. Actually that is the birthplace of all styles of this dish. What an extraordinary and divine item to be associated with. This dish comes in many forms, but in Naples it is more than a snack or a quick dinner on the go, it is an art form. Those that make it do more than just throw the dough up in the air.
Naples is one of the oldest cities in the country of Italy. It has one of the busiest ports in the world and that has been the case throughout the ages. Because of the port many invaders and travelers have come to this city bringing with it their flavors and tastes. While Naples makes most of its economy from the port, the draw of its pizza and its lure ad the inventor of this favorite meal cannot be denied.
The most important aspect of this dish is the foundation or crust. Its ingredients are minimal with only salt, yeast, water and wheat flour coming together to make the most flavorful dough. In Naples, to make pizza is a highly respected and dedicated profession that no artisan takes for granted. The balance of the right dough, ingredients, and baking time is something these pizzaiolo's work hard to accomplish. The trademark tossing of the crust is another very important aspect of making the dough perfect and these chefs are pros at it.
Simplicity is the key to this dish. Using less brings out more flavors in all aspects of the meal. After creating the crust, a simple brush of extra virgin olive oil heightens the browning. Add on a marinara sauce of tomatoes, garlic, and basil and you have the basis for the perfect Margherita pizza. The crowning glory is a fresh buffalo or cow milk mozzarella. These flavors aligned on the perfect dough bring a mouth watering outcome.
For real Neapolitan pizza the ingredients are hand-picked and are grown as local as possible. Once you've built the pizza, then the art of baking it begins. These crusts do not cook for a long period of time. Because of the subtlety of the ingredients, the dough cooks fast and you just want the cheese to lightly melt.
Amazingly enough the concept for this amazing dish was a tribute to the Italian flag by a local chef. Created long ago, the simple red of the marinara sauce, the white of the mozzarella cheese, and the green of the basil was a gift for nobles visiting the city. The combination was so amazing that it has stuck around for eons of time so that we can also enjoy the delicious concoction. You can add items like sausage and mushrooms, but the original is always the best.
If you are lucky enough to travel to Naples then nothing will make your mouth water more than authentic Neapolitan pizza, however, even if you can't make it to Italy you can find local pizzaiolo's that can give you a taste of Italy on a perfectly made crust. As you savor the flavor of the sauce and cheese, close your eyes and imagine you are sitting next to the waters of Naples as you enjoy the perfect slice.
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