Neapolitan pizza is a culinary specialty typical of the city of Naples. Its origins date back to 1889, when the pizzaiolo Raffaele Esposito created the first Margherita pizza in honor of the Queen consort of Italy, Margherita of Savoy. Neapolitan pizza is distinguished by its thin and soft base, topped with peeled tomatoes, buffalo mozzarella, basil, oregano and extra virgin olive oil. It is cooked in a wood-fired oven at high temperature for a few minutes, until it reaches the right golden color. Neapolitan pizza became a UNESCO Intangible Cultural Heritage of Humanity in 2017.
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Chop the tomatoes and place them in a bowl with the oregano, salt, oil, capers, basil leaves and anchovy fillets cut into small pieces
Roll out the dough in a well-greased baking tray, trying to form a small border so that the topping does not spill out, and place the prepared mixture on top
Bake in a preheated oven at 220 degrees for about 30 minutes or until the dough is golden and crisp
Wood-Fired Oven
Pizza Peel
Store the pizza in the refrigerator for a maximum of 2 days
Neapolitan pizza is a symbol of Italian cuisine in the world
Italia, Campania
| Energy (kcal) | 37.09 |
| Carbohydrates (g) | 2.9 |
| of which Sugars (g) | 2.9 |
| Fat (g) | 1.33 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 3.16 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.1 |
