History of Neapolitan Pizza
It is the Neapolitan Pizza that originally gave birth to the American Pizza when the Italian immigrants brought it over with them from Europe.
Eventually, it evolved into many different styles in different parts of the country. However, in southern Italy, this style of pizza has not changed in over 100 years.
A rich history and tradition become evident when digging deeper into this culinary topic. There is so much more to learn, but here is the basic bullet-pointed gist of what you might want to know about this timeless craft:
- Tomatoes appeared in Italy in the 16th century
- Fishermen’s wives added tomatoes to flatbread in Naples, Italy
- In 1889, King Umberto I and Queen Margherita of Savoy took a trip to Naples
- Legend has it that a baker named Raffaele Esposito invented the Margherita for that royal visit in honor of the queen
- The colors of the Margherita pizza reflect the Italian Flag
- By many pizza historians, this style of pizza is regarded as the most ancient form of pizza as we know it today even though some may argue that claim
- The first Neapolitan Pizzeria was founded in 1830 in Naples. It was called Antica Pizzeria Port’Alba which is still open today.
- In 1984, an organization called “The Associazione Verace Pizza Napoletana” (VPN) was formed in Naples to protect and ensure that officially certified pizzerias apply the proper techniques of this timeless craft
- In 2017, UNESCO added the art of Neapolitan pizza-making (Pizzaiuolo) to its list of “Intangible Cultural Heritage of Humanity”
Traditional Neapolitan Pizza
Wood-fired ovens will cook Neapolitan Pizza at 800-905 degrees within 60-90 seconds.
The oven has a small mouth and a low dome.
With the high heat and the special dimensions of the oven, the pizza pies bake perfectly, even in such a short period of time.
Unlike American pizza crusts which are usually crispy, the Neapolitan crust is soft and chewy.
Pizza in Naples is very soft, the version made in the USA is slightly less soft. The specific flour used in Neapolitan Pizza is called “OO” flour which is a finely milled pure wheat flour with no additives.
Please note these other common factors about traditional Pizza Napoletana:
- Thin, wet, flimsy center
- Thick, golden brown, chewy crust
- Lighter on toppings
- Traditionally eaten unsliced with a fork & knife
- 800 to 905 Degree Oven Temp
- Under 90-Second Cook Time
- Charred edges
How Does Pizzeoli Create Neapolitan Pizza?
Pizzeoli Wood-Fired Pizza leans heavily toward a traditional Neapolitan pizzeria with a few exceptions.
Pizzeoli’s owner is certified by the VPN and even though the restaurant is not, our passion is to preserve as much of this tradition as possible while catering to the tastes of our St. Louis neighborhoods, like Soulard.
Take a look below to see what makes Pizzeoli just a little different:
- 750 to 850 Degree Oven Temp
- Under 180-Second Cook Time
- Generous amount of toppings
- We slice our pizza, then eat it with a fork & knife
To learn more about Pizzeoli, click here to see our frequently asked questions.