5 things you didn’t know about Neapolitan pizza

Famoso Neapolitan Pizzeria
February 07, 2017
By Famoso Neapolitan Pizzeria
Prior to the invention of pizza in Naples, the closest thing to a pizza was a flatbread.
Prior to the invention of pizza in Naples, the closest thing to a pizza was a flatbread. Photo courtesy Famoso Neapolitan Pizza
Edmonton – To celebrate National Pizza Day on Feb. 9, Famoso Neapolitan Pizzeria delivers five fun facts about Neapolitan pizza you may want to share with your own customers.

1. Burn, baby, burn: It’s not just any oven that can create a Neapolitan pizza, and only the right kind gives the soft, moist centre, and perfectly crisp, slightly charred, crust of a true authentic. As such, it’s typically only at a restaurant that you can experience a Neapolitan the way it’s done in Naples. At Famoso, the pizza is fired in an authentic bell-shaped oven, imported from Italy, for 90 seconds at a sizzling 900 F.

2. I got the key: The crust of an authentic Neapolitan pizza uses a dough that is made with highly refined, Italian type ‘0’ or ‘00’ wheat flour, which refers to the texture of the flour. Type ‘00’ flour is the finest grind available. This highly refined flour is low-gluten, meaning it’s easily digestible, while giving the dough just enough elasticity to create the perfect crust. At Famoso, any of their pizzas – and many other menu options – can be adapted to suit a gluten-free diet.

3. Love at first fold: It’s not just the way it’s made that makes a Neapolitan pizza. Once served, the pizza should be eaten ‘a libretto’ – like a book – for the tastiest and most authentic Italian dining experience. 

4. Margherita Mondays: Baker Raffaele Esposito, a 19th century Italian owner of Naples eatery Pizzeria di Pietro e Basta Cosi, is considered by some to be the founder of the Margherita pizza, having been requested to create a dish for Queen Margherita of Savoy who had travelled to Naples with King Umberto I. Preparing his speciality, Esposito made a pizza using tomatoes, mozzarella cheese and basil, to celebrate the colours of the Italian flag through the ingredients. Famoso celebrates the traditional Margherita every Monday, offering them for $8 each. 

5. A “pizza” the action: The pizza that we eat today – dough topped with tomatoes and cheese – was invented in Naples, Italy, hundreds of years ago. Prior to this, the closest thing to what is arguably our nation’s favourite dish, was a flatbread; however, these were never topped with tomatoes. Once tomatoes arrived in Europe, and used as a flatbread topping, the pizza was born.

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