Pizza Napoletana is a culinary specialty typical of the city of Napoli. Its origin dates back to 1889, when the pizzaiolo Raffaele Esposito created the first Pizza Margherita in honor of the queen consort of Italy, Margherita di Savoia. Pizza Napoletana 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 a high temperature for a few minutes, until it reaches the right browning. Pizza Napoletana became a UNESCO World Heritage in 2017.
Break the tomatoes into pieces and put them in a bowl with the oregano, salt, oil, capers, basil leaves and anchovy fillets torn into small pieces
Roll out the dough in a well-oiled baking tray, trying to form a rim so the topping does not spill out, and place the prepared mixture on top
Bake in a preheated oven at 220 degrees C for about 30 minutes or until the crust is golden and crispy
Wood-fired oven
Pizza peel
Store the pizza in the refrigerator for up to 2 days
Pizza Napoletana is a symbol of Italian cuisine worldwide
Italy, 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 |
