Neapolitan pizza gets its name from Naples, Italy, where it originated. Traditionally, it comprises of dough, tomato sauce, mozzarella, and basil leaves. Here are facts about the Neapolitan pizza you can find at pizza restaurants in Boise, ID.
History
Generally, Raffaele Esposito is credited with creating the Neapolitan pizza in 1889 for King Umberto I and Queen Margherita of Savoy while they were visiting Naples, Italy. The pizza mirrored the colors of the Italian flag: red marinara, green basil, and white mozzarella.
There’s an Official Certification
In 1984, the Associazione Verace Pizza Napoletana (VPN) was formed. Their sole purpose is to certify that a pizza meets their requirements for being considered authentic Neapolitan pizza. They even have a branch in America. The requirements are as follows:
- You must use highly refined Italian type 0 or 00 wheat flour, brewer’s yeast, water, and salt. You cannot use any other ingredients to make the dough.
- You cannot use a rolling pin.
- The sauce is simply raw, crushed Marzano tomatoes.
- You can only use two specific types of mozzarella cheese.
- The pizza must be topped with fresh basil and olive oil.
Neapolitan Style
Creating certifiable Neapolitan pizza is a laborious process that requires specific ingredients. It’s not feasible for most pizza restaurants in Boise, ID, to accomplish this. However, the basis of Neapolitan pizza is its fresh ingredients, having more sauce than cheese, and not having additional toppings. If you leave out the stringent requirements for certification, you can easily make a Neapolitan-style pizza.
For delicious flatbread Neapolitan pizza, visit Flatbread Neapolitan PIzzaria, a leading pizza restaurant in Boise, ID.
