Napolità : A Complete Guide To This Heavenly Delight


Napolità cuisine, originating from Naples, Italy, is renowned for its vibrant flavours, fresh ingredients, and relaxed style. Transporting you to the lively streets of Naples, this culinary style encompasses everything from pizza and pasta to seafood and desserts. While dishes are often simple, they deliver a robust burst of flavour. 

Embracing life’s pleasures, Napolità cuisine encourages savouring each moment, ideally accompanied by a glass of wine or limoncello and enjoyed in good company. It’s a culinary philosophy that nourishes both the body and the soul. If you wish to know more about it, then you should go through this article in detail.

The Origin “Napolità” Pizza

This pizza finds its origins in Naples, Italy, where flatbread with simple toppings has been a culinary tradition for centuries. In approximately 1830, Antica Pizzeria Port’Alba opened its doors, introducing pizza with tomato sauce and cheese. This straightforward yet delicious recipe gained immense popularity, leading to the establishment of pizzerias across Naples.

As the 19th century progressed, pizza became a dietary staple in Neapolitan life, enjoyed at all hours of the day. The iconic Margherita pizza, featuring tomato, mozzarella, and fresh basil, is said to have been named after Queen Margherita of Savoy, who loved these toppings. Post-World War II, American GIs stationed in Naples brought their fondness for pizza back to the United States, sparking its popularity and inspiring American variations such as New York style, Chicago deep dish, and California artisanal pizzas. 

Despite these variations, many still consider traditional Neapolitan pizza, crafted with San Marzano tomatoes, mozzarella di bufala, and fresh basil, and baked in a wood-fired oven, to be the epitome of this beloved dish. For those seeking to create authentic Napolità pizza at home, the key is to use imported ingredients and bake the pizza in a very hot oven (at least 450°F) on a pizza stone. Allowing the dough to rise for a minimum of 8 hours enhances its flavour and chewiness. Top the pizza with crushed San Marzano tomatoes, shredded mozzarella di bufala, olive oil, salt, and fresh basil. Buon appetito!


The classic Napolita pizza crust relies on a straightforward combination of key ingredients.


Fundamental to pizza dough, this version uses Tipo 00 flour, a finely milled soft wheat flour with high starch and gluten content. This choice results in a soft and elastic dough that stretches thinly without tearing. While all-purpose flour can serve as a substitute, it may yield a slightly different texture.


Lukewarm water, approximately 105°F, combines with the flour to create the dough. The water quantity may vary based on factors like humidity and flour brand. Begin with around 60-70% of the flour weight in water, adjusting as needed by adding one tablespoon at a time until the dough forms.


Adding flavour to the dough and regulating the rising process, salt plays a crucial role. Incorporate 1 to 1 1⁄2 teaspoons of fine sea salt for every 4 to 5 cups of flour. While kosher salt is an option, it might impart a slightly saltier taste.


Active dry yeast, consuming the starch in the flour, generates carbon dioxide gas, causing the dough to rise. Use 1 gram of yeast for every 2 to 3 cups of flour. Ensure the water isn’t excessively hot to avoid yeast damage and be cautious not to use too little yeast, as it may result in a dense crust.

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These elements constitute the foundation. Some recipes may include a touch of olive oil for richness and to prevent dough dryness. Allow the dough to rise in a warm location until doubled (typically 1 to 2 hours). After punching it down and brief kneading, roll or stretch it thinly, top as desired, and bake in a very hot 450°F oven until achieving a golden-brown crust. Relish your authentic Napolita pizza!

How To Make?

  • Prepare the dough by combining warm water, yeast, salt, and flour. Knead until smooth, then let it rise for 1-2 hours.
  • Craft the sauce by simmering crushed tomatoes, olive oil, garlic, basil, oregano, and salt.
  • Shape and top the dough by punching it down, kneading briefly, and rolling it out into circles on a floured surface. Spread sauce on the dough, and add cheese and any desired toppings.
  • Bake at 450°F. Preheat the oven with a baking stone. Carefully transfer one pizza at a time to the stone and bake for 10-15 minutes until the crust turns golden brown.
  • Allow it to cool slightly, then slice and relish your authentic Napolità pizza! Buon appetito!