Napoli’s Italian pizza has many popular variants to offer. Napoli’s pizzerias offer so many different pizzas with amazing toppings and sauces. In this article, we will delve deep into understanding the most popular Napoli pizza that Naples has to offer.
The authentic pizza Napoletana, one of Italy's most famous dishes, is made with just a few basic ingredients and comes in just two varieties: marinara, which is the standard Neapolitan pizza and is topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves and is said to be the Italian flag's colors. The base of the crust is very thin, and the dough rises on the sides, creating an airy crust that, if baked properly, should have the trademark burned "leopard spots."
Pizza Margherita is a delicacy suited for a queen in every sense of the word. During her visit to Naples in 1889, Queen Margherita of Savoy was given a pizza in the hues of the Italian flag: red tomatoes, white mozzarella cheese, and green basil. Its creation is attributed to a chef by the name of Raffaele Esposito from Pizzeria Brandi. Pizza Margherita was named after the Queen because she enjoyed the meal; nevertheless, this pizza was also prepared earlier and can be traced to at least 1866, when basil, mozzarella, and tomatoes were the most popular pizza toppings, but it was not yet known as Margherita.
This special pizza is distinguished by its half-round form, which is created by dividing a full-sized pizza in half. Calzone, which originated in Naples in the 18th century, literally translates as "pant leg," alluding to the fact that its initial use was as a Napoli’s Italian pizza that could be eaten while walking or standing. Panzerotti, a specialty from the Italian province of Apulia, is fried calzones with mozzarella and tomatoes; traditional calzones are filled with meats like salami or ham and cheeses like mozzarella, ricotta, parmesan, and pecorino.
A Neapolitan pizza called marinara is topped with tomatoes, oregano, garlic, extra virgin olive oil, and occasionally fresh basil. Its name comes from the fact that it was a staple dish for the fishermen who ate it when they got home from fishing in the Bay of Naples, not from the common misconception that it contains seafood. Some contend that Pizzeria Port'Alba, widely regarded as the world's oldest pizzeria, is where it was first created in 1734. About the production procedure, the dough, and the essential components used to make the pizza, protected Napoletana pizzas include marinara. Napoli’s pizzeria has amazing variants to offer.
Pizza fritta is a Naples specialty that has gained cult status among the locals, even though one might assume it is another one of the calorie-laden Scottish inventions. The toppings are sandwiched between two layers of pizza dough, which is then fried in hot oil until golden and crisp. This type of pizza is available at many Neapolitan pizzerias, and it is advised to eat it hot off of a piece of greasy paper.
The dough for this pizza must first be deep-fried before being topped with marinara sauce, mozzarella, and basil and finished in the oven. The final process is supposed to give the pizza a slightly toasted, smoky flavor and make the dough light and airy with a satisfying crunch. This deep-fried pizza specialty, despite appearing to be a recently created meal, is a type of Italian pizza that stretches back in time and is thought to have its origins in the mountains surrounding Naples.
The customary toppings for pizza Carretera, an Italian variation, include tomato sauce, rapini, pepperoncini, salsiccia, and smoked provolone cheese. One of the most popular Neapolitan pizzas is referred to as pizza salsiccia e friarielli, or sausage and rapini pizza.
Extra virgin olive oil is typically drizzled over the pizza, and fresh basil leaves are normally used as a garnish.
A more contemporary variation of Italian Napoli pizza known as canotto is distinguished by its inflated rim and enormous inside bubbles. The crust shouldn't be too heavy or dense because the cornicione (rim or edge) needs to be airy. The hydration, which must be at or above 70%, is the key to a puffy cornicione. Because starters like biga or poolish take longer to mature than the basic yeast used to make typical Neapolitan pizza, the dough is more easily digestible. While the dough for canotto pizza may be proofed for 48 or 72 hours in order to generate an airy structure with a distinctive aroma, the dough for Neapolitan pizza must be prepared the same day.
Pizza Viennese is, on the other hand, a highly traditional Italian pizza variant, despite the fact that it appears to diverge from the typical Italian pizza by utilizing a Vienna sausage, an item that is unusual for true Italian food. Typically, tomato sauce is spread over the pizza foundation, followed by mozzarella and sliced Vienna sausages. Pizza Viennese, which originates from the town of Naples, the original birthplace of pizza, is especially adored by kids, who are, as most Italians would agree, its main consumers.
There are many popular pizza variants in Naples, Italy. We at Pizza Bien, make fresh, flavorful pizzas from natural ingredients from Italy. Choose Pizza Bien today for amazing and mouth-watering toppings and enjoy the real Italian pizza. Click here to buy now!