About Neapolitan Pizza

Pizza was born in Italy. Naples Italy to be specific. “Neapolitan Pizza” is often a loosely used term to describe a style of pizza, but the actual meaning refers to a strict adherence to the culinary discipline of the ‘Associanzione Verace Pizza Napoletana’. Yep, there is actually a government backed authority that delegates proper Neapolitan pizza in Italy. So what exactly constitutes a Neapolitan pizza you ask? 

1. Must be a wood-burning oven operating at a temperature of 900 F. Sorry you guys with coal, electric, or wood/gas combo’s… other ovens can make awesome pizza but they don’t conform to Neapolitan tradition.
2. Only fresh, all-natural, non-processed ingredients are acceptable.
3. Fresh tomatoes must be used for the sauce: S.Marzano D.O.P.
4. Mozzarella: Only Certified Mozzarella di Bufala D.O.P is allowed. This wonderful cheese is made of milk from the water buffalo.
5. Technique: The dough must be stretched by hand with no assistace from machinery. It must be then cooked in a wood-burning oven at no less than 900 F for a time not exceeding 90 seconds.
6. The finished product requires a raised edge crust and a thin center. The pizza should be soft and elastic, and easily foldable.

Furthermore there are only 2 variations of pizza which are considered to be ‘official’. The Marinara (tomato sauce, chopped fresh garlic, oregano, and extra virgin olive oil (no cheese)) and the Margherita (tomato sauce, fresh mozzarella di Bufala, fresh basil, and extra virgin olive oil).

Tomatoes, at the time, were considered to be poisonous by most Europeans.The ‘cheese-less’ Marinara was originally a peasant food. These tomato topped breads were first made by “la marinara” (the seaman’s wife in Italian) for their husbands returning from fishing trips.

The story of the Margherita unfolds from a more royal background. In 1889 Queen Margherita visited Naples and was presented with a pizza honoring the Italian flag (red tomatoes, white mozzarella, and green basil).

At Fire & Stone we take these requirements very seriously. We do have way more selections than the 2 ‘official‘ pizzas but its also no longer 1889 so we like to get creative with our toppings. In the event Queen Margherita decides to make an appearance at Fire & Stone, we do make a 100% authentic Margherita and Marinara pizza.

So now you know the rules and expectations of true, authentic Pizza Napolatena. Next time you find yourself at a place claiming to have ‘Neapolitan Pizza’, ask ‘why its considered Neapolitan’?