DISH RESEARCH · Dish
Neapolitan Pizza
Neapolitan Margherita pizza with a soft raised rim, tomato, fior di latte, basil and olive oil.
About Neapolitan Pizza
Neapolitan pizza is a hand-stretched, rapidly baked pizza associated with Naples. This profile fixes the Margherita recipe in the Associazione Verace Pizza Napoletana regulations, selecting fior di latte from the permitted mozzarella branches.
Crushed peeled tomato gives bright acidity, fior di latte adds milky richness and basil brings a fresh herbal aroma. Extra-virgin olive oil rounds the topping, while the long-fermented wheat dough supplies a lightly yeasty, savoury base.
The pizza is round with a thin, soft centre and a raised, blistered rim. White patches of melted cheese sit over red tomato with green basil leaves, while the crust remains tender and foldable with airy pockets at the edge.
Allergens in this recipe
Contains: Wheat, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Neapolitan Pizza
AVPN Verace Pizza Napoletana Margherita.
- Soft wheat flourFermented dough structure
- WaterDough hydration
- SaltDough and tomato seasoning
- Fresh yeastDough fermentation
- Crushed peeled tomatoesBright sauce base
- Fior di latte mozzarellaMilky melted topping
- Fresh basilHerbal aroma
- Extra-virgin olive oilRich finishing oil
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Soft wheat flour: . AVPN permits type 0 or 00 soft wheat flour; mapped to the established wheat-flour record
- Water:
- Salt:
- Fresh yeast: . AVPN permits fresh, dry or mother yeast; this profile fixes its fresh yeast branch
- Crushed peeled tomatoes:
- Fior di latte mozzarella: . AVPN permits buffalo or cow mozzarella or fior di latte; this profile fixes fior di latte
- Fresh basil:
- Extra-virgin olive oil:
Origins & food traditions
The Associazione Verace Pizza Napoletana defines the dough and classic Margherita topping in its 2024 regulations and identifies Margherita and Marinara as the historic common forms; La Cucina Italiana independently supplies a Neapolitan Margherita recipe with the same flour-water-salt-yeast dough and tomato, fior di latte, basil and olive-oil topping.
Countries
- Italy
- Vatican CityCatalogue link pending review
Cuisines & regions
- Italian Cuisine
- Neapolitan Cuisine