Interview with Nello Gargiulo, expert on authentic Neapolitan pizza recipe

In this fascinating interview, Nello Gargiulo shares his passion and secrets about the Neapolitan pizza recipe, a jewel of Italian gastronomy. Join us to discover the ingredients and techniques that make this pizza a unique experience.

Table of Contents

• What are the key ingredients for a good Neapolitan pizza?
• How important is flour in the preparation of pizza?
• How should the pizza dough be prepared?
• What is the story behind the Neapolitan pizza?
• How long should the dough be left to rest?
• What types of gastronomic encounters does your workshop offer?
• Pizza Napoletana Recipe
• Pizza Margherita Recipe
• How do you prepare the sauce for Neapolitan pizza?
• What additional ingredients can be used to enhance the flavor?
• What is the ideal temperature for baking pizza?
• What are the benefits of using fresh ingredients?
• Frequently Asked Questions about Neapolitan pizza recipe

What are the key ingredients for a good Neapolitan pizza?

To achieve an authentic Neapolitan pizza, the choice of ingredients is fundamental. Nello Gargiulo stresses that "it is important to have good flour, yeast, good olive oil and also good tomatoes". The quality of these elements not only defines the flavor, but also the texture and the overall pizza experience.

Flour, for example, is the heart and soul of the dough. A high quality white flour is recommended, which allows for a light and crispy base. In addition, the use of fresh yeast is essential, as "we should not put more than 3-4 grams of yeast". These details are what separate an ordinary pizza from an authentic Neapolitan pizza, elevating each bite to a memorable experience.

How important is flour in pizza preparation?

Flour is not just an ingredient; it is the base that supports the entire structure of the pizza. According to Nello, "Neapolitan pizza needs good flour to give the dough the right consistency." This translates into a dough that is not only delicious, but also capable of supporting the toppings that are added to it.

Flour is not just an ingredient; it is the base that supports the entire structure of the pizza. According to Nello, "Neapolitan pizza needs good flour to give the dough the right consistency." This translates into a dough that is not only delicious, but also able to support the toppings that are added to it.

00 flour, also known as double zero flour, is a crucial component in making authentic Neapolitan pizza. This flour is characterized by its very fine texture, flexible texture and optimal protein content, making it the ideal choice for pizza dough. Its high level of water absorption allows the dough to develop properly, achieving an elasticity and lightness that are essential for a quality pizza. 00" flour not only provides the perfect base, but also influences the final flavor of the pizza, allowing the other ingredients to shine.

A quality flour allows the dough to develop properly during the fermentation process. The flour's ability to absorb water and form gluten is what provides that much desired elasticity and softness. In the end, good flour is the first step towards creating a pizza worthy of Naples.

How should pizza dough be prepared?

The preparation of the dough is an art in itself. Nello emphasizes that "do not put too much yeast" and that it is crucial to "give it the right consistency with water". To do this, he begins by dissolving 2 grams of yeast in half a liter of warm water. This step is vital, especially in colder climates, to ensure that the yeast activates properly.

Once the water and yeast mixture is ready, the flour is incorporated. "A more or less homogeneous dough is formed," and this is where the manual work begins. It is recommended to "work the dough for about 10-15 minutes" until a smooth and elastic texture is achieved. This process is not only physical, but also a meditation in motion, where every fold and every twist of the dough is a step towards the creation of a culinary masterpiece.

What is the story behind the Neapolitan pizza?

Neapolitan pizza is not just a food; it is a symbol of tradition and culture that has evolved over the centuries. Originating in Naples, Italy, its history dates back to the 18th century when it began to be served to commoners. At that time, pizza was a simple dish, made with bread and affordable ingredients, sold on the streets of Naples. Over time, pizza was adopted by the upper classes and became a globally recognized gastronomic phenomenon.

One of the most significant milestones in its history was the introduction of the tomato, which arrived in Europe from Latin America. Although initially it was not well received and its acceptance was slow. "The English didn't use it much because it reminded them of blood." Over time, the tomato became the king of pizza, creating a perfect fusion with the bread base; eventually the tomato was integrated into Italian gastronomy and became an essential ingredient of pizza.

In 1889, pizza was further consolidated when the famous"Pizza Margherita" was created in honor of Queen Margherita of Savoy, using the colors of the Italian flag: red (tomato), white (mozzarella cheese) and green (basil).

Today, Neapolitan pizza is made with a specific method that respects its heritage. The dough is prepared by hand, without haste, using fresh and high quality ingredients. This approach is not only a tribute to its roots, but also guarantees an exceptional culinary experience that many consider one of the best in the world. Thus, every bite of Neapolitan pizza tells a story of passion, tradition and authenticity that lives on in every pizzeria in Naples and beyond.

How long should the dough be left to rest?

Dough resting time is another crucial aspect. Nello recommends leaving it to leaven for "about 6 hours". During this time, the dough not only rises, but also develops complex flavors and an ideal texture. "From time to time we move it around and work it," which helps the fermentation to be uniform and effective.

This leavening process is what transforms simple ingredients into a delicious, fluffy base. Patience is key here; every hour of waiting means one more step towards perfection. Thus, the dough becomes a canvas ready to receive the flavors of the pizza.

In addition, it is interesting to note that the environment also plays an important role in the leavening process. Ideally, the dough should rest in a warm, draft-free place. This conducive environment allows the yeast to work to its full potential, resulting in a more aerated dough. Nello stresses that "each region has its own microclimate," which can affect the leavening time and the behavior of the dough, so it is important to learn to listen to it and adapt to its needs.

What types of gastronomic encounters does your workshop offer?

Nello offers a unique experience in his workshop, where "gastronomic encounters" revolving around pizza are held. These encounters are based on three essential concepts: pizza, tomato and tradition. Each session is an opportunity to immerse oneself in Italian culture and learn from an expert.

Participants will not only learn how to make Neapolitan pizza, but also explore the history and technique behind each ingredient. "It's a space where people can share and enjoy," creating a connection not only with food, but also with other food lovers.

Thus, these workshops become a feast for the senses, where cuisine joins the community and tradition is celebrated in each serving. Each meeting is an invitation to discover and enjoy the rich Italian culinary heritage.

Recipe for Pizza Napoletana

• 1 kg white flour
• 2 g fresh yeast
• 0.5 liters of warm water
• 10 g salt
• A dash of olive oil
• Fresh tomatoes
• Oregano to taste

Recipe for Pizza Margherita

• 1 kg white flour
• 2 g fresh yeast
• 0.5 liters of warm water
• 10 g salt
• A dash of olive oil
• Fresh tomatoes
• Fresh mozzarella
• Fresh basil
• Oregano to taste

How is the Neapolitan pizza sauce prepared?

The Neapolitan pizza sauce is a key element that transforms each bite into a unique taste experience. Nello mentions that "it is essential to use fresh tomatoes". These tomatoes, ideal for bringing out the essence of the pizza, must be crushed to obtain a perfect texture. Simplicity is the key; you don't need much more than tomatoes, a little salt and, if desired, a touch of oregano.

The preparation is an art in itself. It is recommended not to cook the sauce before placing it on the dough. As it bakes, the flavors combine, creating a fusion that enhances the dish. "Less is more," says Nello, reminding us that the authenticity of the sauce lies in the quality of its ingredients.

What additional ingredients can be used to enhance the flavor?

For those who want to experiment, Nello suggests a few additional ingredients that can elevate the flavor of the pizza. "Garlic is an excellent addition," he mentions, as it adds an aromatic touch that pairs perfectly with the tomato. You can also consider adding black olives or capers, which add a very interesting salty contrast.

Fresh basil is another ingredient that cannot be missed. "The freshness of basil brings out the flavors and gives it an unmistakable aroma," says Nello. Also, a drizzle of extra virgin olive oil at the end can elevate the pizza's flavor to another level, adding a touch of smoothness and richness.

What is the ideal temperature for baking pizza?

The oven temperature is crucial for a perfect Neapolitan pizza. According to Nello, "it should reach at least 240-250 degrees Celsius". This high temperature allows the dough to cook quickly, achieving that crispy outside and fluffy inside texture.

While it is possible to cook pizza in a home oven, Nello recommends being careful about heat loss. "A wood-fired oven is ideal," he says, as it provides even, consistent heat. The key is to make sure the oven is well preheated before putting the pizza in, to ensure optimal results.

What are the benefits of using fresh ingredients?

Using fresh ingredients not only improves the flavor, but also enhances the nutritional quality of the pizza. Nello emphasizes that "fresh ingredients bring a vibrant flavor that cannot be compared to canned or processed ingredients." Freshness translates into a healthier and tastier experience.

In addition, fresh ingredients are often packed with nutrients. "Fresh tomatoes, for example, are rich in antioxidants and vitamins," Nello explains. This approach not only benefits the palate, but also supports more mindful and nutritious eating.

We invite you to dive into the fascinating world of Neapolitan pizza through our video with Nello Gargiulo. In it, Nello shares his valuable secrets and techniques for preparing this delicious Italian tradition, from the choice of ingredients to the art of kneading the dough. Don't miss the opportunity to see how these authentic culinary masterpieces are created in his workshop, click on the video and join us for this unique gastronomic experience!

Frequently Asked Questions about Neapolitan pizza recipe

For those who are new to the art of pizza making, here are some frequently asked questions that may arise:

• Can I use whole wheat flour? Yes, but the texture will be different. White flour is the traditional flour for Neapolitan pizza.
• Is it necessary to use fresh yeast? Although dry yeast can be used, fresh yeast offers a more authentic flavor.
• Can the dough be frozen? Yes, it can be frozen after the first leavening. Be sure to wrap it well.
• How long should the pizza be baked? Generally, between 8 and 12 minutes, depending on the oven and temperature.

The questions are part of the learning process and each answer helps to perfect the technique. Cooking is a space for experimentation and enjoyment, where each attempt is an opportunity to improve and savor tradition.

For more information about gastronomy and culture, visit our video section and explore the stories surrounding Italian cuisine.