"Neapolitano": pizza is a classic and not only


2018-03-17 19:30:14




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“neapolitano” – one of the most popular varieties of pizza along with "Margarita" and "Pepperoni". They say that the Naples – the city where it was created “neapolitano”. Classic pizza includes tomatoes, anchovies, mozzarella, Parmesan, olive oil, Basil and oregano. And true Neapolitan pizza must be cooked on wood. We will make it available to us and make the diversity in the traditional recipe.

pizza neapolitano

The simplest pizza ‘neapolitano”

The dough:

  • 5-6 g of yeast (dry or Practica);
  • 1/2 Cup water (warm);
  • Mound of flour (about a Cup) and a little more for kneading the dough;
  • Spoon of olive oil;
  • Salt to taste.

For stuffing:

  • Ripe juicy tomatoes-1/2 kg;
  • Mozzarella – 0.3 kg;
  • Garlic-three cloves;
  • Salt and pepper to taste;
  • A little olive oil for sautéing toppings;
  • Basil as decoration.

Pizza ‘neapolitano”

Pizza this recipe is prepared simply. Yeast to stir in water and salt. In the hill of flour to form a hole, to pour the yeast and olive oil, knead the dough. Cover it with a cloth and leave in a warm place without draughts for 2.5 hours to climb.

While the dough rises, you can do filling. The first step is to turn on the oven to heat up. Then peel the tomatoes (remove the skin and remove the seeds), chop them and put into a pan, heated with olive oil. Simmer them until they turn into a thick paste (about 15 minutes). Before the end of stewing process add the garlic, salt and pepper. Separately dice the mozzarella.


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Now came the turn of the test. It needs to be put on the table, hands (no rolling pin) to form a round layer to the diameter was about 35 cm, placed in a pizza shape, put on pasta, top – cheese, pour a little olive oil and place in the oven for a quarter of an hour. The cooked pizza will only garnish with Basil and serve.

pizza with ham

Pizza with ham

Pizza has long left the his native Italy and has undergone many changes in its composition. Today it put almost any products, alter classic recipes to fit your tastes. If someone shows the above rustic pizza ‘neapolitano”, the recipe can be supplemented with other ingredients, such as ham.

To test:

  • Flour – 300 g;
  • Yeast – 6 g;
  • Butter (creamy) – tablespoon;
  • Warm milk or water – about half a Cup;
  • Salt to taste.

For stuffing:

  • Tomatoes – 0.2 kg (you can substitute tomato paste in a quantity of one tbsp);
  • Cheese – 0.15 kg;
  • Ham & ndash; 0.3 kg;
  • Nutmeg;
  • Salt.

The pizzas are Prepared with ham as follows:

  1. Dissolve the Yeast in milk or water, add flour and butter, salt and knead the dough immediately.
  2. Create the arms (you can roll) layer of about 30 cm in diameter, place onto a baking tray, pre-greased with olive oil, and put in the oven for a few minutes.
  3. While the dough is in the oven, thinly slice the tomatoes and ham.
  4. Remove dough, ham, tomatoes (tomato paste) put on it, sprinkle with salt and nutmeg and put in the oven, preheated to 200° C for another 15 minutes.

pizza neapolitano composition

Recipe with mussels

How else can you prepare “neapolitano”? Pizza with seafood-a very common and loved by many, so to ignore it would be unfair.


  • The dough is ready – 0.2 kg;
  • Mussels cleaned – 0.25 kg;
  • Pickled cherry tomatoes-10 PCs.
  • Onion – 1 PCs.
  • Cheese – 0.1 kg;
  • Black olives, pitted-10 PCs.;
  • Olive oil-2 tablespoons of table;
  • Black pepper;
  • Salt;
  • Green.

Work Order:

  1. In salted water with pepper boil the mussels, then drain and cool them.
  2. Cut into rings onion, black olives and cherry tomatoes-in halves, cheese – stripes, greens chopped.
  3. From the dough to form with your hands (or roll out with a rolling pin) the cake, brush with half the olive oil, place in it the onion rings and mussels.
  4. On Top of the mussels in the form of a lattice to lay strips of cheese. The obtained cells placed in staggered halves, tomatoes and olives.
  5. Drizzle with olive oil harvesting, sprinkle with herbs.
  6. Place the burrito on a baking sheet or in a form, put in a hot oven, to bake a quarter of an hour.

pizza neapolitano recipe

Recipe with anchovies

Another option “neapolitano” – pizza with anchovies.

To test:

  • Flour-about 1,5 Cup;
  • Warm water – one Cup;
  • Dry yeast-one teaspoon;
  • Olive oil and sugar sand – two tablespoons of table;
  • Salt & ndash; teaspoon.

Ingredients of filling:

  • Fresh tomatoes – 0.6 kg;
  • Anchovies – four pieces;
  • Garlic-two cloves;
  • Onion – half onion;
  • Black olives-10-12 pieces;
  • Basil;
  • Vegetable oil.

Cooking Procedure:

  1. Dissolve the Yeast in the water.
  2. Mix flour with sugar and salt, to make it deeper, add the yeast and olive oil, knead the dough about 5 to 10 minutes, and then divided into two parts and leave for one to two hours to rise.
  3. From the rising of the dough pieces to form two pellets with a diameter of 20 cm
  4. In vegetable oil fry the chopped onion.
  5. Tomatoes peel, remove seeds, chop.
  6. Combine tomatoes, onion, salt and simmer for about half an hour, remove from heat and add the anchovies without bones, and Basil.
  7. The Dough is placed into the mold and spread it on the cooked stuffing, olives and garlic. Want to let the dough to rise even more in the form.
  8. Bake in the oven for about half an hour at a temperature of 200° C.

pizza neapolitano


According to the rules, Neapolitan pizza must be round, its diameter not more than 35 cm, the thickness of the dough in the middle – not more than 5 mm, at the edges – not higher than 2 cm is Not recommended to roll it with a rolling pin: the form attached exclusively by hand. If the filling is shrimp, mussels, or other seafood, cheese is better to take soft, with a creamy delicate taste.


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/12470-neapolitano-p-ca-klas-chnaya-ne-tol-k.html

DE: https://tostpost.com/de/essen-und-trinken/12474-neapolitana-die-klassische-pizza-und-nicht-nur.html

ES: https://tostpost.com/es/alimentos-y-bebidas/12481-neapolitano-pizza-cl-sica-y-no-s-lo.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/12473-neapolitano-picca-klassikaly-emes.html

PL: https://tostpost.com/pl/jedzenie-i-picie/12469-napolitano-pizza-klasyczna-i-nie-tylko.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/12464-neapolitano-pizza-cl-ssica-e-n-o-s.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/12475-neapolitano-pizza-klasik-ve-sadece.html

UK: https://tostpost.com/uk/zha-napo/12472-neapol-tano-p-ca-klasichna-ne-t-l-ki.html

Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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