In the vibrant 18th century, in the bustling streets of Naples, the scholar Vincenzo Corrado left an invaluable legacy by writing a treatise on local eating habits. It was he who, with the eye of an observer, noticed a humble yet powerful custom: people had the joy of garnishing their pizza and pasta dishes with the intense red of the tomato. This sublime union, combining popular ingenuity with Corrado's comments, not only initiated Naples' gastronomic reputation but marked a milestone in world culinary history. It was the foundational moment of a culinary miracle, built on simplicity and passion!

These observations mark the birth of the Neapolitan Pizza: a disk of humble dough crowned with the sweetness of the tomato. The first pizzerias, those temples of flavor and gathering, appeared in Naples during the 19th century and, for a century, were a phenomenon exclusively reserved for the city. The pizza was the soul and flavor of the people, a dish born of scarcity but elevated to perfection. This cultural significance made it necessary to protect its identity.

To honor and protect this ancestral tradition, in 1984, Antonio Pace and Lello Surace, fearing the dilution of the authentic recipe by commercial demands, summoned the most master pizzaioli (pizza makers) to condense the golden rules that define a True Neapolitan Pizza (Verace Pizza Napoletana). With this solemn act, they granted it the highest dignity and recognition, securing its legacy for future generations.

Since then, the Disciplinaria (Disciplinary Code) has remained the pulsating heart of the Associazione Verace Pizza Napoletana (AVPN), which defends, with the fervor of a Neapolitan for their land, the tradition of this millenary dish, disseminating its secrets and protecting its uniqueness and characteristics, which were later recognized by the European Union as a Traditional Speciality Guaranteed (TSG).

The Sacred Technique: How Is An Authentic Neapolitan Pizza Prepared?

Here, finally, is the original recipe, a treasure that beats with the history and technical precision of generations of pizzaioli. The AVPN defines the physical characteristics that distinguish this masterpiece after it receives the "fiery kiss" of the wood-fired oven:

1. The Neapolitan pizza is perfectly round, perfection in a circle, with a diameter that should not exceed 35 cm (13.7 inches);
2. The Neapolitan pizza boasts a raised edge (the glorious cornicione, or rim), which is swollen, airy, and without burns, approximately 1-2 cm (0.4-0.8 inches) high: the pizza’s crown, soft and bubbly;
3. The crust must show "leopard spotting" (macchie di leopardo)—small, scorched bubbles—indicating correct oven temperature and hydration.
4. The final texture must be soft, fragrant, and almost melt-in-your-mouth, allowing it to be easily folded (a portafoglio).

The Essential Ingredients: Four Simple Pillars

The beauty of Neapolitan pizza lies in its commitment to simplicity and quality. Only four ingredients are permitted for the dough, reflecting the region’s dedication to raw materials. Less is truly more when seeking excellence! We report the quantities of the different ingredients relative to 1 liter of water, the standard starting point:

• Water: 1 liter (pure, cold, and vital water, essential for controlling temperature during kneading)
• Yeast:
  • Fresh Brewer's Yeast: 0.1-3 grams (The quantity is minimal, reflecting long fermentation times.)
  • Sourdough (Madre): 5-20% of the flour used
  • Dry Brewer's Yeast: 1 to 3 ratio compared to fresh yeast
• Flour: 1.6-1.8 kg (The use of Type 00 or 0 flour is mandatory, specifically soft wheat flour high in protein and gluten strength, designed for long maturation.)
• Salt: 40-60 g (Sea salt is the only acceptable source, providing not just flavor but also controlling yeast activity and strengthening the gluten structure).

The Kneading Process (A Labor Of Love And Technique)

The kneading process is a fundamental, almost ritualistic, step. It begins with the water. Ensure that there is no direct contact between the salt and the yeast for more than 5 minutes, or the salt will damage the yeast cells—a critical error. Pour one liter of water into the mixer, dissolve the desired amount of sea salt (between 40 and 60 g), add 10% of the total planned flour amount, then dissolve the yeast, start the mixer, and gradually add the rest of the flour until the desired consistency is achieved, called the punto di pasta (the dough point).

The AVPN dictates that the dough must be worked in a professional mixer (fork, spiral, or plunging arm) until a single, compact, and smooth mass, silky to the touch, is obtained. The ideal final dough temperature should not exceed 25°C. The quantity of water that the flour is capable of absorbing (hydration), usually between 55% and 62%, is extremely important to obtain an optimal dough consistency—this is where the pizzaiolo's instinct truly shines. A higher hydration often results in a lighter, more airy cornicione.

Rising, Maturation, And The Science Of Digestibility

Once the dough is removed from the mixer, it is left to rest for a period (often 2 hours) on the counter, covered with a damp cloth to prevent the surface from hardening. The dough must breathe and gain initial strength!

The subsequent phase is crucial: Maturation. This is not the same as simple rising (fermentation). Maturation consists of a series of complex biochemical and enzymatic processes that break down complex structures—specifically, proteins (gluten) and starches—into simpler elements. This long, slow process, ideally conducted under temperature control, is what makes the final pizza incredibly light, digestible, and glorious.

After the initial rest, the dough is formed into small balls, a process called staglio (dividing), traditionally done a mano (by hand) using a technique reminiscent of mozzarella preparation (mozzatura). For the "true Neapolitan pizza," the dough balls must weigh between 200 and 280 g (7 to 9.8 oz), which will yield a 12-14 inch pizza.

A second fermentation then takes place inside food-grade containers, where the balls rest. The total minimum fermentation time required by the AVPN is 8 hours, extending up to 24 hours (with a maximum addition of 4 hours of processing time). This long, cold fermentation time is the key to both flavor and superior digestion.

How To Stretch The Dough (The Pizzaiolo’s Dance)

This is where the technique transitions from science to art. The pizzaiolo (pizza maker) uses a skillful movement from the center outwards and with the gentle pressure of the fingers (never a rolling pin!) on the dough, which is rotated several times. This action forms a disk where the thickness in the center is no greater than 0.25 cm (0.1 inches) with an allowed tolerance of plus or minus 10%.

The crucial and sacred rule: the raised edge (cornicione) must not be touched or pressed under any circumstances. The air trapped during the formation of the ball and the final stretching is concentrated in this ring; pressing it would result in a flat, chewy, and inferior crust. Protecting the cornicione is protecting the very essence of the Neapolitan pizza.

The Toppings (The Palette Of Italian Colors)

The toppings must adhere to a strict tradition of excellence and simplicity, allowing the dough to remain the star. Only specific types, like the Marinara (tomato, garlic, oregano, EVOO) and the Margherita (tomato, mozzarella, basil, EVOO), are officially recognized.

The primary products used must preferably be of Campania origin. Only the best from the volcanic land!

• Tomato: San Marzano DOP or Piennolo del Vesuvio DOP are preferred. The peeled tomato is crushed by hand, maintaining texture, not pulverized—it must be fresh and vibrant.
• Mozzarella: Must be mozzarella di bufala (Buffalo mozzarella) or fior di latte (cow's milk mozzarella), cut into slices or strips and distributed evenly—a symphony of dairy.
• Basil: Fresh basil leaves are placed atop the toppings: their aroma is the signature of the Italian summer!
• Oil: Finally, extra virgin olive oil is added with an elegant and final spiral movement—the final touch of liquid gold that enhances the flavors without masking them.

The Cooking (The Fiery Kiss)

This is the explosive culmination. Cooking must take place inside the wood-fired oven, the only heat source allowed. The oven must reach a blistering temperature of approximately 430°C to 480°C (800°F to 900°F) between the oven floor and the dome. The high, instantaneous heat is what transforms the highly hydrated dough.

At these searing temperatures, it is sufficient to introduce the pizza for only 60-90 seconds. In this flash of heat, the rapid temperature change creates steam inside the dough, inflating the edges into the characteristic cornicione. The result is a bottom that is cooked but pliable, and a surface adorned with the beautiful macchie di leopardo. The result is perfection made pizza, ready to be devoured!