This thread was prompted by the recent “Pizza Fail!” thread. My favorite pizza is the Neapolitan pizza. It’s generally simpler than the typical American pizza, and cooked in a wood fired oven at high temperatures. Its crust is well toasted, approaching burnt. Notable versions:

Pizza marinara: A style of Neapolitan pizza in Italian cuisinene prepared with plain marinara sauce and seasoned with oregano and garlic.

Margherita di Bufala: Tomato Sauce, Basil, Italian Buffalo Mozzarella, Grana Padano, De Padova, EVOO.

There are a couple of good Neapolitan pizzerias here in San Diego: Pizzeria Bruno (named for its Bruno pizza oven, imported from Naples). And Caffé Calabria.

Sounds good. Neopolitan always makes me think of the Ice Cream, which I can't stand.

I like it too but truth be told I'm a Chicago Deep Dish guy.

are you saying that the term neopolitan suggests
the maximum of three ingredients?
like the ice creme ?

like sauce,pep and sausage?

or sauce, mush and pepp?

Three ingredients was the formula for Neoplitan pizza, the idea was to keep things simple and let the ingredients stand-out. It's not a hard-fast rule but, it allows your product to shine.

Personally, I'm more of a pizza al taglio fan, which is the Roman pan pizza.

AFAIK, the standard round thin-ish crust pizzeria pizza is considered Neapolitan. This is opposed to the thick crust square pizza, which is Sicilian. Now would someone from Naples actually recognize it as such? I'm guessing probably no.

quote:

Originally posted by bendable:
are you saying that the term neopolitan suggests
the maximum of three ingredients?
like the ice creme ?

like sauce,pep and sausage?

or sauce, mush and pepp?

No, it refers to pizza that originated in Naples.

quote:

Originally posted by tk13:
Sounds good. Neopolitan always makes me think of the Ice Cream, which I can't stand.

Heathen!!!! Blasphemy!!!!! That is good stuff buddy.

The OG Neapolitan pizza is quite delicious when eaten on the Bay of Naples!

It is actually a "trademarked" idea in Europe (sort of like Champagne and Cheddar) and also on some UN heritage list. It must have San Marzano tomatoes and buffalo mozzarella from the area.

The "Margherita" pizza was supposedly named after the Italian queen, and the addition of basil was to represent the Italian flag for her.

Pizzerias in Naples kick those bad boys out in just a few minutes. Definitely too hot to handle when they get to your table!

Now I'm hungry!

I've been to probably 4-5 places with wood-burning ovens, and have only ordered pizza made of dough, tomatoes or sauce, and cheese. None of them stood out to me. I'd just as well have a good regular thin slice, grandma, or sicilian.

I too like the Pizza al taglio, not for the wild combination of toppings, or the by the cut ordering, but for that delicious fermented crust! I have seen tis also called "Roman style" pizza.

If it is Neapolitan pizza; it has to be a "Grandma" style, with a "well done" crust. There is a mouth watering combo of marinara sauce with basil and garlic that is amazing!

A new place just opened up near me in the last month, and I've been there three times. I just love their version of the Grandma pizza. So simply perfect.

I do miss when I lived near Philly, you could get "tomato pie" which was Neapolitan style crust, with the best tomatoes and sauce. No cheese. They'd bake it, and then it's served cold. You'd usually get that from Italian bakeries, not pizzerias.

I'm not a tomato pie fan. Always tried it since many say it is good. To me, the taste and consistency is too much like tomato paste.

Out here in rural America we have Pizza Hut and Domino's. I wish I had such gourmet pizza issues.

When I was a kid living in the south, I thought Pizza Hut was awesome. At least compared to my step-mom's horrendous cooking. That was what pizza was to me then.

Now, one of the good things living in the N.E. USA, I eat a variety of good pizza.

My family wanted to try a highly rated pizza joint one afternoon. Weird place. Looked like a museum for the Beatles band. Pizza was literally a store bought, frozen one. So there is a lot of bad ones to watch out for.

quote:

Originally posted by 357fuzz:

quote:

Originally posted by tk13:
Sounds good. Neopolitan always makes me think of the Ice Cream, which I can't stand.

Heathen!!!! Blasphemy!!!!! That is good stuff buddy.

Add chocolate syrup too.

One of the best pizzas I've ever eaten was at Seward, Alaska. And yes, It had pineapple on it.

Seward Windsong Lodge
"
And when it’s time to eat, you’ll find some of the area’s best cuisine and more great views of the river. Resurrection Roadhouse serves Alaskan specialties, such as deep-fried halibut, as well as hand-tossed pizzas, coconut shrimp, and a hearty breakfast buffet. Then relax in the Goliath Lounge, with the largest selection of Alaskan microbrews on the Kenai Peninsula."

I love this kind of pizza, as long as the crust is good. That’s the issue though, the crust has to be perfect. Not chewy, but not as dry and brittle as a saltine cracker.
We have a local place, Bocce, that does pretty well most days. The first time I had one, they nailed it. It’s Ben about 3/4 times great.
I prefer the prosciutto and arugula pizza they make.