The history and recipe of (real) Neapolitan pizza from the Middle Ages to Unesco

The history and recipe of (real) Neapolitan pizza from the Middle Ages to Unesco

This is the story of a dish so recognized that it has become universal. As we all know, pizza was born in Italy, but over the centuries it has found its way to all corners of the world. Traditionally, two age groups are distinguished. The original pizza, the oldest, is a type of flatbread that Italians have been spreading what they have on hand since the Middle Ages. With the arrival of the tomato in Europe in the 17th century, the “modern” pizza emerged, which we reproduce today in many variations.

A pizza in honor of the Queen

However, the story maintains a slightly later date of birth. Naples, 1889: to celebrate the visit of Queen Margherita, a local pizza maker dedicated her a dish with the colors of Italy. A green (basil), white (mozzarella) and red (tomato) pizza. Naples is considered the birthplace of pizza. The Neapolitan technique was also included in the Unesco list of intangible heritage in 2017.

The recipe for the pizza dough is very simple: flour, a little water, olive oil… Here are the main ingredients. Ideally, a gluten-rich flour such as T45 is used. And for better cooking success and to get a particularly crispy dough, you can buy a pizza stone in stores. It is placed in the oven once preheated and the pizza placed directly on top.

The recipe for real Neapolitan pizza dough

300g T45 flour

150 grams of water

1.5 grams of yeast

1 tablespoon of oil

A pinch of salt, a pinch of sugar

Knead the mixture for a few moments

Leave for 24 hours

Bake at 250 degrees (it is best to place the dough on a pizza stone)

Boil 6 minutes