13 Scrumptious Fun Facts About Neapolitan Pizza You Simply Can't Resist!

1. Dough Snobbery

Shaped with love and a whole lot of personality, the Neapolitan pizza dough doesn't believe in "rolling with the pin crowd": The dough is hand-formed into balls weighing between 200 and 280 grams, then left to mature through enzymatic transformations in food-grade boxes for up to 24 hours, all while avoiding a single touch from a rolling pin.
Source => pizzanapoletana.org

2. Love Triangle of Pizza Styles

When pizza chefs step into the kitchen, they're really just turning up the heat on their latest romance: a passionate, crispy, and melty ménage à trois with Neapolitan, New York, and Chicago-style pizzas! The temperature is never lukewarm in these fiery relationships, folks: Neapolitan pizzas sizzle at 500°F (260°C), while their New York cousins take it up a notch to 600-700°F (315-370°C). But, let's not forget Chicago-style deep dish pizzas, who like it low and slow at a cozy 400°F (200°C) for about 45 minutes—now that's amore!
Source => thepizzaheaven.com

Did you know that ancient Roman pizzas had wild toppings like pigs blood and honey? Discover the surprising history of pizza before tomatoes became its star ingredient! 🍕🐷🍯

=> Fun Facts about Italian-Food

3. Less is More: Neapolitan Style

If you're someone who orders a pizza with "everything on it," you may experience a culinary culture shock when trying to slice through a Neapolitan pizza: traditionally, these Italian delights are made as 12-inch pies with a soupy, molten center, few toppings, and boast a scorching two-minute cook time in a wood-fired oven, making them an ideal meal for one.
Source => seriouseats.com

4. Crispy, Pillowy Masterpiece

When life gave Naples flour, water, salt, and yeast, they made a pizza that could make even Mona Lisa crack a smile: Traditionally cooked in a wood-fired oven hotter than Vulcan's forge (900 degrees Fahrenheit), the Neapolitan pizza is an artful masterpiece boasting a thin, crispy exterior and a soft, pillowy interior, all crowned with simple yet majestic toppings like the classic Margherita's regal blend of tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil - with cheese, of course, stealing the limelight, while meats take a supporting role.
Source => mypizzacorner.com

5. A Royal Pizza Love Story

Once upon a time in pizza land, where the saucy queen Tomato marries the dashing prince Cheese atop the crispy throne of Crustalot, a new kind of tantalizing treat was born: Neapolitan pizza hails from Naples, Italy, where it's crafted with San Marzano tomatoes, mozzarella di bufala, fresh basil, and a thin, crispy crust, all kissed by the fiery breath of a wood-fired oven for a mere 60-90 seconds, resulting in a charred crust and a blissful marriage of flavors.
Source => masterclass.com

6. Queen Margherita's Edible Flag

Who needs a red carpet when you've got a pizza crust? Queen Margherita stole the culinary scene with a pizza inspired by her royal highness herself, rightfully dough-throned with only the finest red tomatoes, white mozzarella, and green basil to showcase a mouthwatering, edible tribute to the Italian flag: Behold, the Neapolitan Margherita pizza, wherein the holy trinity of toppings tastefully brings traditional simplicity that remains a mainstay of Italy's beloved Neapolitan pizza culture.
Source => corexitaly.com

7. Salt, not Sugar, for Neapolitan Dough

Forget the sugar, honey, ice and tea: the only S-word that goes in Neapolitan pizza dough is salt! That's right, this Italian gem rises to the occasion using nothing more than flour, water, salt, and olive oil, without a pinch of added sweetness.
Source => reallysugarfree.com

8. UNESCO Honors Pizza Makers

In a plot twist worthy of a Shakespearean comedy, it turns out that Neapolitan pizza itself didn't sashay onto the UNESCO World Heritage red carpet in 2017, but rather it was the skilled wizards behind the scenes, the pizza makers, who were showered with accolades and confetti: The Art of Neapolitan pizza makers received the UNESCO honor, showcasing the cultural heritage and artistry in crafting the delectable dish, thanks to a global cheer squad of pizzaioli spanning from Japan to Argentina, who twirled their dough in unison to celebrate this delicious tradition.
Source => en.pizzadixit.com

9. Flash-Baking at its Finest

Watch out, flash-baking in progress! Neapolitan pizzas are said to get their superpowers from wood-fired ovens that rival the speed of The Flash himself: In a blazing 800 degrees Fahrenheit, these tasty wonders cook to perfection in just 90 seconds, their crusts absorbing the scrumptious, smoky flavors from the oven's woody fuel, delivering a mouthwatering, authentic experience that will have you exclaiming "Mamma mia!"
Source => montiliosonthego.com

10. Inflated Ego? Blame the Crust!

In a dough-saster of epic proportions, Neapolitan pizza crust may be accused of having an inflated ego—but it's all part of its irresistible charm: A true Neapolitan pizza boasts a raised cornicione of 1-2cm, a fluffy yet crunchy rim achieved by using high-quality Tipo 0 or Tipo 00 pizza flour, proper gluten development, and a long, slow fermentation before being baked to perfection in a scorching oven.
Source => thepizzaheaven.com

11. Maritime Myth: Marinara Pizza

If the cheesy founding fathers of Neapolitan pizza were to be thrown a pizza party, they'd surely have Queen Margherita on the guest list—just don't expect any fishy business on their plates: The iconic Neapolitan pizza was invented in the 18th century by Italian cheese makers to honor Queen Margherita's visit to Naples, giving birth to the famous Margherita pizza with toppings of fresh tomatoes, mozzarella cheese, and basil leaves. Interestingly, its marinara counterpart is devoid of seafood; the name stems from Italian sailors who feasted on the cheese-free pizza with tomato sauce, garlic, and oregano during lengthy sea expeditions.
Source => pizzarecipe.org

12. Tomatoes' Breakout Performance

Remember when tomatoes decided to break out of their ketchup phase and become stars in their own right? They called up their Italian cousins, Vesuvius flour, and magical wood-fired ovens, and thus, the Neapolitan pizza was born! The serious scoop: This scrumptious creation comes from Naples, Italy, and is prepared according to the strict rules of the Associazione Verace Pizza Napoletana, using specific flour, fresh San Marzano tomatoes from Mount Vesuvius, and speedy, 90-second cooking times in white-hot ovens. No wonder it slices its way straight to pizza lovers' hearts!
Source => austin-eats.com

13. The Seven-Ingredient Rule

Hold on to your pizza peel, because this saucy secret may just make you rethink your pizza choices: Neapolitan pizza comes with a strict seven-ingredient rule set by the Associazione Verace Pizza Napoletana, allowing only Italian type 0 or 00 wheat flour, natural or brewer's yeast, water, sea salt, San Marzano or Pomodorino del Piennolo del Vesuvio tomatoes, fresh mozzarella di bufala Campana, and extra virgin olive oil, confining all other ingredients to the realm of pizza impostors.
Source => thechoppingblock.com