Napolitana Pizza

 

Category: Pizza | Occasion: Napoli Pizza Village

 

Celebrate the vibrant flavors of Naples, Italy, with this classic Napolitana Pizza recipe. A beloved part of Neapolitan cuisine, this pizza is a highlight at the famous Napoli Pizza Village food festival, known for its simplicity and unforgettable taste.

 

Why You’ll Love This Recipe

 

✔ Authentic taste of Naples

✔ Simple ingredients, bold flavors

✔ Perfect for food festivals or family dinners

 

Ingredients

 

• Pizza dough (homemade or store-bought)
• Crushed San Marzano tomatoes
• Fresh garlic (thinly sliced)
• Extra virgin olive oil
• Oregano
• Anchovy fillets (optional)
• Fresh basil leaves

 

Instructions

 

Step 1: Preheat and Prep

 

1. Preheat your oven to the highest temperature (450–500°F or 230–260°C). Use a pizza stone if available.

 

2. Roll out your dough into a round pizza base.

 

 

Step 2: Add the Sauce

 

1. Spread a thin layer of crushed San Marzano tomatoes on the dough.

 

2. Sprinkle thin slices of garlic evenly.

 

 

 

Step 3: Add Toppings

 

1. Add a few anchovy fillets (optional) for that salty kick.

 

2. Drizzle extra virgin olive oil.

 

3. Sprinkle dried oregano and add fresh basil leaves.

 

 

Step 4: Bake the Pizza

 

1. Bake for 7–10 minutes or until the crust is golden and crispy.

 

2. Serve hot, garnished with more basil if desired.

 

Serving & Storage Tips

 

• Serve fresh with a drizzle of olive oil.

 

• Store leftovers in the fridge and reheat in an oven for best texture.

 

FAQs

 

1. What makes Napolitana pizza unique?

It features fresh tomatoes, garlic, and olive oil, authentic and simple Neapolitan flavors.

 

2. Is cheese included?

Traditional Napolitana Pizza does not include cheese, but you can add mozzarella if desired.

 

3. Can I make it vegetarian?

Yes! Just skip the anchovies to keep it 100% vegetarian.

 

4. Can I use store-bought dough?

Absolutely! Just make sure it’s good quality and Italian-style if possible.

 

5. What wine pairs well with it?

A crisp Italian white or a light red like Chianti works great!

 

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