WHAT IS NEAPOLITEN PIZZA, WHAT IS THE DIFFERENCE?

When it comes to food, one of the flavors loved by flavor explorers of all ages is Neapolitan Pizza. This flavor, which emerged in the 18th century in Naples, Italy, has now become a flavor phenomenon spread all over the world. There are many different types of pizza to order, but there is one special pizza that stands out from the rest in terms of taste, history, and simplicity: Neapolitan pizza.

How did it come about?

The pizza we know today, the version made with tomato sauce and cheese dough, was invented in Naples. Before the 1700s, there were products made with dough such as pita and pancake. However, tomatoes, a defining characteristic of pizza, were never used. Tomatoes were brought to Europe by explorers returning from Peru in the 16th century. This product was believed to be poisonous until the poor peasants of Naples in the 18th century covered the dough with tomatoes. This poor food made with tomatoes, cheese and dough became so popular that its fame spread to the nobility and people from different cities began to travel to Naples to taste pizza.

A taste fit for a queen

In the late 1800s, Queen Margherita of Savoy became passionate about pizza, which was eaten and served at local farmers markets. The idea of ​​a queen eating 'peasant food' was unthinkable, especially when it included tomatoes long believed to be poisonous.

One day, to honor the Queen, Neapolitan Chef Raffaele Esposito made her a pizza with tomatoes, fresh mozzarella and basil, representing the red, white and green colors of the Italian flag. Thus, Margherita pizza, the most popular type of Neapolitan pizza, was born.

The secret is hidden in simplicity!

There are many different types of pizza to order around us, but Neapolitan pizza stands out from the rest for its taste, history, craft and simplicity. This delicacy is prepared with simple and fresh ingredients: dough prepared with special flour, raw tomatoes, fresh mozzarella cheese, fresh basil and olive oil. Exaggerated decorations are not allowed. One of its defining characteristics compared to other pizza varieties is that there is usually more sauce than cheese.

Neapolitan-style pizza traditionally consists of a thin and soft hand-rolled dough. The entire cooking process only takes 60 to 90 seconds. When it comes out of the oven, the dough will be soft and have a wonderful smell, and of course, it will be extremely delicious.

Different from New York pizza

While we are talking about pizza, we should also mention its difference with American style pizza. The pizza that Italians brought from their homeland has undergone differences in American culture. It would be wrong to assume that Neapolitan style pizza and New York pizza are the same.

In terms of ingredients, New York pizza uses sugar and a heavier dose of yeast and flour. The toppings are also heavier, with butter added to tomato sauce and dry mozzarella used in place of fresh mozzarella on Neapolitan pizza. The use of olive oil is also an obvious difference; Neapolitan pizzas are lightly drizzled with olive oil before going into the oven. That's why most New York-style pizzas often have too much fat. However, Naples-style pizza is rolled out by hand with dough prepared according to a traditional recipe, fresh Mediterranean vegetables, and special cheeses.

Neapolitan pizza at Panayır Gourmet!

The flavor secret of traditional Naples style pizzas is hidden in the dough. Type 2 flour, obtained through slow stone grinding, plays the leading role in creating the traditional taste of our Neapolitan pizza. Then, we leave the dough kneaded with 'mother's yeast' for 72 hours to ferment naturally. Artisan pizzas, prepared by our pizza chefs with patience and love, are delivered to your table in no time after being cooked in the oven for 60-90 seconds. Our pizzas, whose taste increases as you share them, should be consumed while they are smoking, without using a fork or knife, just like in their homeland, Naples.