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| Type | Pizza |
|---|---|
| Place of origin | Italy |
| Region or state | Campania |
| Main ingredients | Pizza dough (wheat flour, natural yeast, sour dough or brewer's yeast, sea salt, water), tomatoes (San Marzanoorpomodorino del Piennolo del Vesuvio), mozzarella (bufala campanaorfior di latte di agerola) |
| Variations | Pizza Margherita, pizza marinara |
| Art of Neapolitan ‘Pizzaiuolo’ | |
|---|---|
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| Country | Italy |
| Reference | 00722 |
| Region | Europe and North America |
| Inscription history | |
| Inscription | 2017 (12th session of the Committee session) |
| List | Representative List of the Intangible Cultural Heritage of Humanity |
Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is a style of pizza made with tomatoes and mozzarella cheese.[1] The tomatoes must be either San Marzano tomatoesorpomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius. The cheese must be mozzarella di bufala campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state,[citation needed][clarification needed]orfior di latte, a cow's milk mozzarella created according to the procedure for which it was registered as a traditional speciality guaranteed (TSG).[2][3] Pizza napoletana is a TSG product in the European Union and the United Kingdom, and the art of its making is included on UNESCO's list of intangible cultural heritage.[4]
According to the rules proposed by the Associazione Verace Pizza Napoletana (AVPN),[5] the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt and water. The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour, with no more than 20% of the flour being strong flour (W value above 350). Since the end of World War II in Italy, when strong flour was imported from Canada as part of the Marshall Plan, this strong flour has been called Manitoba flour.
The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven. When cooked, it should be soft, elastic, tender and fragrant.
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There are different variants, with the original one being called "pizza Margherita", topped with tomato, mozzarella, basil, and extra-virgin olive oil (EVOO), sometimes with parmesan cheese sprinkled on top. Other variants are pizza marinara, topped with tomato, garlic, oregano, and EVOO, and Pizza Margherita DOP, made with tomato, buffalo mozzarella from Campania, basil, and EVOO.
Italian: (La pizza napoletana va consumata immediatamente, appena sfornata, negli stessi locali di produzione. L'eventuale asporto del prodotto verso abitazioni o locali differenti dalla pizzeria ne determina la perdita del marchio)
(The Neapolitan pizza must be consumed immediately, fresh from the oven, on the same premises where it was produced. Any take-away of the product to homes or premises other than the pizzeria results in the loss of the mark)
— Article 6 of the specifications for the definition of international standards for obtaining the "Pizza Napoletana STG" mark, [This quote needs a citation]
Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN).[6] A protected designation is available to pizzerias that meet strict requirements in following Neapolitan traditions in the art of pizza making.[7]
The pizza napoletana is a traditional speciality guaranteed (TSG) product in Europe.[8][9] The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.[10]
The European Union has recognized pizza napoletanaastraditional speciality guaranteed since 5 February 2010.[11]
