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Pizza PARTENOPEA

Pizza-PARTENOPEA-Italian-National-Food-By-Travel-S-Helper

Pizza Partenopea, recognized as Neapolitan pizza, serves as a fundamental element of Italian culinary tradition. Originating in Naples, this pizza approach stands out for its simplicity, quality ingredients, and exacting methods of preparation. UNESCO acknowledged in 2017 the intangible cultural legacy of Neapolitan pizza making, so confirming its significance within Italy’s gastronomic legacy.

Pizza Partenopea first emerged in Naples during the 18th century. Using simple ingredients including tomatoes, cheese, and herbs, it first provided food for people with limited means. It changed with time to become a beloved meal valued by people from many backgrounds. Developed in 1889 as an homage to Italian Queen Margherita, the most famous variation was called The Margherita. It highlights the red from tomatoes, white from mozzarella, and green from basil colors of the Italian flag.

Pizza PARTENOPEA
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Pizza PARTENOPEA

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

40

minutes
Cooking time

8

minutes
Calories

240

kcal

Pizza Partenopea, also known as Neapolitan pizza, is a traditional Italian dish originating from Naples. Originating from the 18th century, it is known for its simplicity, high-quality ingredients, and strict preparation methods. The dish, which originated as a food for the poor, evolved into a beloved dish enjoyed by people from all walks of life. The Margherita, created in 1889, features the colors of the Italian flag. The recipe involves preparing dough, toppings, and shaping the pizzas. To ensure the best results, cook the pizzas in a wood-fired oven at high temperatures and use Italian "00" flour. San Marzano tomatoes are traditional and offer the best flavor, but canned plum tomatoes can be substituted if necessary.

Ingredients

  • 1 pizza dough (store-bought or homemade)

  • 200g tomatoes, thinly sliced

  • 200g mozzarella cheese, sliced

  • 50g fresh cheese (such as ricotta or stracchino)

  • 150g salami, thinly sliced

  • Capers, to taste

  • Olive oil, for drizzling

Directions

  • Prepare the Dough
  • In a large bowl, dissolve the yeast in water.
  • Gradually add the flour, mixing with your hands.
  • Once the flour is incorporated, add the salt.
  • Knead the dough for about 20 minutes until smooth and elastic.
  • Cover and let rise for 2 hours at room temperature.
  • Prepare the toppings
  • Crush the tomatoes by hand, removing any seeds.
  • Tear the mozzarella into small pieces.
  • Wash and dry the basil leaves.
  • Shape the pizzas
  • Divide the dough into 4 equal portions.
  • On a floured surface, use your hands to stretch each portion into a 10-inch circle, leaving the edges slightly thicker.
  • Top and cook the pizzas
  • Preheat your oven to its highest setting (ideally 450-500°C/840-930°F) with a pizza stone or steel inside.
  • Spread a thin layer of crushed tomatoes on each pizza base.
  • Add torn mozzarella pieces.
  • Slide the pizza onto the hot stone or steel.
  • Bake for 60-90 seconds, or until the crust is charred in spots and the cheese is melted.
  • Remove from the oven, drizzle with olive oil, and add fresh basil leaves.

Notes

  • Authentic Pizza Partenopea is cooked in a wood-fired oven at very high temperatures. If using a home oven, cook at the highest temperature possible and use a pizza stone or steel for best results.
  • The dough should be soft and elastic. If it’s too sticky, add a little more flour; if too dry, add a touch more water.
  • For the most authentic experience, use Italian “00” flour, which is finely ground and perfect for pizza dough.
  • San Marzano tomatoes are traditional and offer the best flavor, but you can substitute with high-quality canned plum tomatoes if necessary.
  • Remember, less is more with Pizza Partenopea. The beauty lies in its simplicity and the quality of ingredients.
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