What is Pizza Napoletana?

Pizza Napoletana: The queen of pizzas

Pizza Napoletana isn’t just any old pizza. This Neapolitan pizza is the queen of the many different types of pizza: a perfectly balanced dough, uncompromisingly high-quality ingredients and a perfect baking process ensure a truly ‘wow!’ pizza experience.

Distinctive pizza from Naples

Unlike many other types of pizza, such as Roman-style or New York-style pizza, Pizza Napoletana is soft, wafer-thin in the centre and of indescribable tenderness, which, combined with a subtle crispness, creates an indescribable mouthfeel.

It is widely agreed that this pizza, which originated in Naples, perfectly showcases the pure flavour and delicate aroma of its special ingredients, such as San Marzano tomatoes and Fiordilatte cheese. This sets it apart from all other types of pizza and makes it truly distinctive. Pizza Napoletana has been an exceptional and passionate pizza from southern Italy since 1889.

By the way: You can book a private Book pizza catering service with us.

 

The Evolution: Pizza Contemporanea

The Pizza Contemporanea is an evolution of the Pizza Napoletana. It is characterised by a significantly higher water content (65–80 per cent) and a more pronounced crust (cornicione). At 4 centimetres, the crust is generally twice as high as that of the classic Pizza Napoletana.

Unlike the Napoletana, the Contemporanea must be baked at a slightly lower temperature (around 400 degrees) and for longer (2–3 minutes) to ensure that, due to its higher water content, it dries out nicely on the inside and does not leave a rubbery, chewy texture in the mouth.

Would you like to learn how to bake pizza? We offer exciting to our pizza courses.