Neapolitanstyle

Neapolitanstyle refers to a distinctive culinary tradition originating from Naples, Italy, most famously associated with Neapolitan pizza. This style emphasizes simplicity, quality ingredients, and specific preparation methods. Neapolitan pizza, in particular, is characterized by its soft, chewy, and slightly charred crust, typically made from finely milled wheat flour, water, yeast, and salt. The dough is fermented and then hand-stretched, never rolled, to achieve its characteristic airy cornicione, or raised edge.

The toppings for authentic Neapolitan pizza are also highly regulated and traditional. The most classic variations are the Marinara, featuring tomato, garlic, oregano, and olive oil, and the Margherita, which includes tomato, mozzarella cheese (traditionally buffalo mozzarella from Campania), basil, and olive oil. Both are cooked very quickly at extremely high temperatures, typically in a wood-fired oven, for about 60 to 90 seconds. This intense heat creates the signature leopard-spotting on the crust.

Beyond pizza, Neapolitanstyle extends to other aspects of Neapolitan cuisine, emphasizing fresh, seasonal ingredients and traditional recipes passed down through generations. This approach prioritizes the natural flavors of the components, avoiding heavy sauces or complex preparations. The focus remains on showcasing the quality of each individual ingredient.