Best neapolitan pizza
The Best Neapolitan Pizza In Town
“Neapolitans have always had their fast food. It’s called Pizza!” Luciano De Crescenzo
Italians hold pizza as a prodigy. This round and lovely food is a culture in Italy. If someone claims to know how to make a Naepolitian style pizza and then they end up offering you something not as authentic as the Neapolitan pizza you experienced in Napoly, it feels like they have committed an unspeakable crime!
Staying loyal to the classic receipt of Napolitano Pizza is so significant that there is an association called Associazione Verace Pizza Napoletana, AKA AVPN, in charge of protecting and increasing “the value of the pizzas produced and processed according to the old Neapolitan traditions and customs.”
I believe you might now have many questions considering why so much fuss around a pizza? Well, the famous Neapolitan pizza is such a delicate sweetheart everyone wants to claim they know her and own her. Let’s find out why.
Introducing Neapolitan Pizza, AKA Pizza Napolitano
Neapolitan pizza, or pizza Napoletana, is a pizza style that originated in Naples, Italy. This Neapolitan style pizza is prepared with some basic and fresh ingredients: a simple basic dough, fresh tomatoes, the one and only mozzarella cheese, raw basil, and olive oil. Keep it simple because The best Neapolitan style pizza keeps it classy, elegant, and sheers away from heavy toppings! Speaking of toppings, it is not bad to take a look at the history behind the famous Neapolitan Pizza.
The History Behind The Famous Neapolitan Pizza
Before the 1700s, Italians spread flatbreads, but without the usual toppings and tomatoes, it was not called pizza as we know it. Tomatoes were introduced to Europe as a safe and edible food in the late 18th century. Before that, when Europeans first saw the berry, they considered it poisonous for almost two centuries. It was not until the late 18th century that they began to top flatbreads with tomatoes in Naples, and the dish gained a remarkable popularity.
What is the Classic Neapolitan Pizza?
A baker at a Naples pizzeria, called Raffaele Esposito, is trusted to be the father of Margherita pizza, made with tomatoes, mozzarella, and basil leaves. Today, this is known as the classic Neapolitan pizza!
One of the most common complaints about the classic Neapolitan pizza is that the cheese is not enough. The aforementioned complaint is valid but has a solid reason; The classic Neapolitan pizzas use bufala mozzarella, which by the way is fancy and exotic, part of the Italian tradition and it’s very savvy. This is why you do not need to pile your pizza with extra cheese or other topping. As already mentioned, the napoletana style pizza is simple but perfect!
Who Serves The Best Neapolitan Pizza?
The best Neapolitan pizza requires the best of the best. In fact, The Associazione Verace Pizza Napoletana, as was mentioned above, certifies pizzerias that use the proper artisan traditions of authentic Neapolitan pizza. The first and most unique feature of Neapolitan pizza is the crust. Neapolitan pizza uses Italian Tipo ``00” flour, which is a soft wheat flour, Neapolitan or fresh brewer’s yeast, water, and salt. The dough has to be kneaded by hand or with a low-speed mixer, however it has to be formed by hand without a rolling pin.
In general, we can say whoever is certified and follows the most authentic receipt for the Neapolitan Pizza is considered the best. What is the receipt? Here we go:
- Your baking stone/tray has to be inside your oven.
- Your pizza oven should be up to the temperature 420 – 480 degrees Celsius (790 – 900 Fahrenheit).
- Your dough must be removed from the container and placed into a sufficiently big bowl, covered with a free-handed amount of flour in the base.
- Use your fingers to press air in the middle of the dough and push it to the outside in order to shape your crust.
- Your dough must go over the same process on the other side, as well.
- Place your dough on the generous amount of flour on the counter and stretch it without touching the edges.
- Keep turning the dough and repeating this until you have a slightly thin base.
- Use your tomato sauce to cover your spread up to the edges ( around 2 soup spoons).
- Now flatten the beloved Mozzarella (half of a 125g packet) across the pizza,
- Ready to cook?
- Time to load it on the baking stone or the tray inside the oven.
- It gets ready as fast as 2 to 6 minutes depending on your stove. (domestives stoves require a longer time since they are not burning hot!)
- Top the removed pizza with grated parmesan and some fresh basil. Do not forget your olive oil or some pepper to finish the art!
- Time to tuck in, just don’t burn yourself.
The Most Famous Neapolitan Pizzas
Although it goes without saying what the most famous Neapolitan Pizzas are, we dare to insist that these three have robbed all our hearts!
Pizza Marinara:, considered one of the most famous and loved Neaopolitan pizzas, is styled with tomato, garlic, oregano, and extra-virgin olive oil.
With Pizza Margherita, we are talking about classical Neapolitan Pizzas which have tomato, fresh sliced mozzarella, fresh basil, and extra-virgin olive oil as toppings.
And last but not definitely least is Pizza Margherita Extra which is delicately topped with tomato, sliced mozzarella di Bufala, fresh basil, and extra-virgin olive oil.
Nicli Pizzeria Has The Best Neapolitan Pizza In Town!
We have all wondered what’s the best Neapolitan pizza in North Vancouver at some point in our lives. Nickel Pizzeria has worked arduously has done its best to offer a memorable taste and experience in its NEAPOLITAN PIZZA.
More information about our contact information and location can be found on our website. You can make a reservation and receive an order through our website. We would be very grateful if you could give us your feedback. We look forward to seeing you and hope you enjoy your time.