The Secret of Neapolitan Pizza


The Neapolitan pizza history goes back to the people that wanted to retain the traditional tradition of an authentic taste. The well-secured ingredients include the Italian flour of highly refined nature, San Marzano tomatoes and Mozzarella di Bufala that’s fresh mozzarella made in buffalo milk. San Marzano tomatoes are special because they get older in volcanic soil with a rather sweeter taste and of less acidic nature.

Things to recollect

The pizza only uses the hand kneaded dough which require not be rolled using any mechanical method. Also, the pizza cannot exceed in diameter quite 35 centimetres and it shouldn’t be thicker than one third of one centimetre at the centre. the foremost sine qua non is to bake it during a domed, wood-fired oven kept at 900 degree F for 60-90 seconds. Creating Neapolitan pizza may be a n art because it is a perfect blend of exotic ingredients and a standard cooking style.

Secret Ingredients

First of all, you would like strong flour , salt and yeast to organize the dough. Then, you’re required to figure on the toppings that include plum tomatoes, extra virgin vegetable oil , freshly grated parmesan cheese, basil leaves, dried oregano, chopped mozzarella and ground black pepper. you’ll add additional toppings like finely chopped garlic cloves, rosemary sprig, grated taleggio, speck, courgette, aubergine, prosciutto and rocket leaves to bring out the flavour.

The Recipe

Preparation starts with preheating the oven at 500 degree F. then , you’ll knead the dough mixing flour, salt, yeast and lukewarm water together but don’t let it to be too sticky. Make a ball out of it and let it stay idle for five minutes after covering it with a cloth. Later, split the dough into two parts while kneading each for a few time and forming balls out of them. Now, take a neat kitchen cloth and sprinkle some flour upon it. then , place the dough upon it then covering it with a touch damp cloth. Leave it to rise in warm conditions for half-hour .

Proceed next and obtain tomatoes within a bowl. Slightly squash them, add pepper and salt to taste and blend them well. Now, find a clean surface and sprinkle flour thereon . Furthermore, spread the dough using your fingers and shape it round with a border. The dough should be made as thin as possible looking sort of a pancake but it shouldn’t split. Now, remove two big, flat baking sheets and sprinkle breadcrumbs on them. Thereafter, put the pizza bases over them and spread tomato evenly above each. Putting an excessive amount of of tomato should be avoided in order that the pizza doesn’t go soggy.

Drizzle vegetable oil , sprinkle parmesan cheese, add basil leaves or top with oregano and put mozzarella cheese. you’ll add toppings of own choice. The preparation should be placed during a hot oven for over 7 minutes or longer if you would like your pizza to be crispy. Take it out from the oven and it’s able to eat just after drizzling some vegetable oil .

Walking across Bussorah Street just stop by Pizza Fabbrica, the Neapolitan Pizza Restaurant in Singapore for the delicacy cooked within the wood-fired oven. The locals go gaga over its taste and have developed a habit for the flavour of mozzarella cheese and San Marzano tomatoes.