Neapolitan and Margherita pizzas rise from the same dough and core toppings of San Marzano sauce, mozzarella cheese and fresh basil leaves, but where does the difference lie?
Do you also wonder about the nuance between the father and son pizza?
The answer is,
Neapolitan, true to its simplicity, boasts an airy, blistered crust thanks to high-hydration dough and fierce wood-fired heat. Margherita, comparatively, features a slightly denser crust due to factors like slightly lower hydration or different baking techniques like temperature and duration to produce less pronounced char, letting the fragrant basil to stand out.
Some other little differences also exist between the two Italian classics, and today’s article covers them all.
So, keep reading. Here we come.
What is Neapolitan Pizza?
Neapolitan pizza, with its thin, slightly charred crust and explosion of fresh flavors of San Marzano tomatoes, fior di latte mozzarella cheese, extra virgin olive oil, and fresh basil leaves, hails from Naples’ streets, Italy.
Neapolitan pizza’s story stretches back to the 18th century. It was when poor Neapolitans topped their flatbreads with fresh, local ingredients: juicy San Marzano tomatoes, creamy mozzarella, and fragrant basil. They baked their bread in wood-fired ovens, creating a thin, blistered crust with a chewy center but pillowy edges.
In the 19th century, refinement arrived. Pizzaiolos, or pizza makers, perfected the craft. High-quality flour, San Marzano tomatoes, and fior di latte mozzarella, a fresh, milky cheese, became the holy trinity of ingredients. The crust, cooked at scorching temperatures, developed its signature blistered char and airy chew.
Neapolitan pizza is more than just a meal; it’s a cultural icon. In 2017, UNESCO even declared it an intangible cultural heritage of humanity.
Today, Neapolitan pizza is known for its simplicity with its 3 official variations recognized by the Associazione Verace Pizza Napoletana (AVPN):
- Marinara: simply relies on a vibrant tomato sauce, garlic, oregano, and a drizzle of olive oil for a burst of fresh flavor without cheese.
- Margherita: The iconic Margherita features the beloved trio of tomato sauce, fior di latte mozzarella, and fresh basil leaves.
- Margherita Extra: This variation elevates the Margherita with a touch of luxury. Instead of regular mozzarella, it uses mozzarella di bufala Campana, made from the milk of water buffalo raised in the Campania region of Italy.
What is Pizza Margherita?
Pizza Margherita features rich tomato sauce, fior di latte mozzarella, and a burst of fresh basil on its denser and less charred crust. The pizza was specially created out of Neapolitan pizza by Neapolitan pizzaiolo (“pizza maker”) Raffaele Esposito in honor of the visiting Queen Margherita in June 1889, so was named after the queen’s name.
It’s commonly believed that 3 toppings on Margherita pizza evoke the Italian flag, a tribute to the queen.
Although the classic Margherita stays true to its core trio, it also has a variation known as Margherita Extra with sub variation Margherita DOP.
Margherita Extra elevates the experience with slightly sweet mozzarella di bufala, crafted from water buffalo milk in the Campania region. And Margherita DOP features certified ingredients like San Marzano tomatoes and extra virgin olive oil from specific regions.
So, Margherita is an iconic variation of Neapolitan pizza, celebrated for its simplicity and fresh flavors.
Neapolitan Pizza vs. Pizza Margherita: Defining Characteristics
Both Neapolitan and Margherita pizzas bring their own distinct personality to the table. The basic distinction lies in dough, toppings, and cooking methods.
Dough
Neapolitan pizza boasts a light, airy dough made with just four ingredients: flour, water, yeast, and salt, with hydration levels of 60-80%– the higher the hydration is, the fluffiest the crust comes out. The finely ground “00” flour, a slow and cold fermentation stretching 24-72 hours, creates a delightfully chewy crust with a slightly blistered char from the fiery wood-fired oven.
Neapolitan pizza dough is traditionally made with “00” flour, finely ground for a smoother texture and lighter dough. Slow, cold fermentation allows for gluten development and air pockets, creating a fluffy and airy dough.
Margherita pizza inherits the Neapolitan dough characteristics, but may differ slightly due to factors like water hydration level or baker’s technique. This could result in a marginally denser or airier dough compared to a classic Neapolitan.
Crust
When it comes to stretching the dough, Neapolitan pizza tends to be thinner and more delicate. The intense heat of a wood-fired oven then imparts its iconic airiness, chewiness, subtle smokiness, and more pronounced leopard spots (blistered char) to the crust.
Margherita pizzas can be slightly thicker, especially when cooked in an electric oven at a lower temperature. This results in a crust that’s still thin but a bit denser and less chewy compared to its Neapolitan counterpart.
Toppings
Simplicity reigns supreme with Neapolitan pizzas. Traditionally sporting just tangy San Marzano tomatoes, creamy fior di latte mozzarella, and a touch of fresh basil, these pizzas let the pure flavors of the ingredients shine.
Although this minimalist trio is the iconic core, Neapolitan pizza also has recognized variations like marinara (without mozzarella) and Capricciosa (with ham, olives, and mushrooms).
Margherita, staying true to the Neapolitan spirit, primarily honors the classic trio of tomato, mozzarella, and basil. It also adds a vibrant green burst with its namesake garnish – fresh basil leaves.
Some popular stories suggest the proportions of these toppings were meant to mirror the Italian flag, contributing to the pizza’s iconic status.
Cooking Method
Traditionally, Neapolitan is cooked in the fiery heart of a wood-fired oven at around 900 degrees Fahrenheit. Yet, electric or gas ovens are also used alternatively with potentially adjusted temperatures, mimicking the heat of wood pizza ovens.
It’s where Neapolitan pizza truly comes alive. This intense heat cooks the pizza in mere minutes, creating the signature bubbly crust and caramelized crust spots.
Margherita, often cooked in wood-fired ovens, doesn’t require the same extreme heat. Its simpler toppings benefit from slightly lower temperatures and longer cooking times, ensuring the flavors meld harmoniously.
Simply put, despite sharing a Neapolitan soul, Neapolitan and Margherita pizzas have their distinct personalities to set them apart. Neapolitan pizza stands proud in its minimalist perfection; at the same time, Margherita adds a touch of elegance with its fragrant basil embrace.
Neapolitan Pizza vs. Pizza Margherita: Dining Experience
Texture
Both Neapolitan and Margherita pizzas boast a thin, slightly charred crust, but their textures reveal subtle differences.
Neapolitan, kissed by the fiery embrace of a wood-fired oven, emerges airier and fluffier, almost cloud-like in its chewiness.
Margherita, although sharing this airiness, might be a touch denser, especially if cooked in an electric oven. This is because it doesn’t require the same scorching heat, resulting in a slightly less blistered and more satisfying bite.
Aroma
Fresh out of the fiery oven, both Neapolitan and Margherita pizzas sing a fragrant ode to Italy. Yet, their aromatic whispers differ subtly.
The Neapolitan, boasting just tangy tomato, creamy mozzarella, and a whisper of garlic, unveils a fresh, rustic melody. Its simplicity lets the pure ingredients shine, each note ringing true – the sharp sweetness of the tomato, the milky warmth of mozzarella, and a hint of earthy garlic.
Margherita, on the other hand, adorned with the verdant grace of basil, adds a vibrant counterpoint. Its aroma becomes a verdant waltz, the basil’s herbal freshness dancing atop the Neapolitan’s base melody, creating a complex fragrance that evokes sun-drenched Italian fields. In essence, one sings a rustic solo, the other a harmonious duet, both serenading the senses with the soul of Italy.
Flavor Profile
On your palate, Neapolitan and Margherita pizzas offer distinct delights.
Neapolitan pizza and Pizza Margherita both have the same dough as the base and the same core toppings: tomato sauce, mozzarella cheese, and fresh basil leaves. Yet, owing to fewer toppings but quality ingredients, a pillowy charred crust Neapolitan pizza offers an authentic experience of wood-fired pizza on smokey notes with some sweet acidity.
Margherita pizza, on the other hand, has a slightly thicker crust that doesn’t feature the same charred crust as Neapolitan pizza, which allows the basil flavors to shine more prominently.
In essence, Neapolitan pizza is a vibrant, acidic one-act play, and Margherita presents a richer, layered opera of flavors.
Concluding the Differences Between Margherita Pizza and Neapolitan Pizza
Neapolitan and Margherita pizzas, born in the same city of Naples, Italy, bring a different pleasure to your palates. Neapolitan, the minimalist maestro, exalts in the pure harmony of cloud-like, blistered, smoked rustic crust with tanginess of tomato and sweetness of creamy mozzarella.
Margherita, the elegant soprano, builds upon this foundation, adding a verdant counterpoint with the fragrant grace of basil. Her aroma becomes a complex duet, a waltz of sun-drenched Italian fields.
Ultimately, the choice between these two masterpieces is a matter of personal preference.
Do you crave the direct, vibrant symphony of Neapolitan pizza?
Or do you yearn for the richer, layered opera of Margherita?
Whichever you choose, prepare to be serenaded by the soul of Italy, one delicious bite at a time.
FAQs
Where can I Find an Authentic Neapolitan pizza?
Look for restaurants certified by the Associazione Verace Pizza Napoletana (AVPN). They use specific ingredients, techniques, and ovens to ensure authenticity.
What Type of Flour Does Neapolitan Pizza Use?
Neapolitan pizza traditionally uses “00” flour, which is finely ground for a smoother texture and contributes to the airy crust.
What is the Ideal Temperature for Cooking a Neapolitan Pizza?
Traditionally, Neapolitan pizza is cooked at around 900 degrees Fahrenheit in a wood-fired oven for a very short time (about 60 seconds). However, home ovens typically reach lower temperatures of 700-750 degrees Fahrenheit, and cook pizza for about 90 seconds..
What are some other Iconic Italian Pizzas besides Neapolitan and Margherita?
Consider exploring pizzas like Romana (thin and crispy crust with various toppings), Calzone (folded pizza with ricotta and mozzarella), or Focaccia (flatbread topped with olive oil, herbs, and sometimes vegetables).
What Makes the Basil on a Margherita Pizza Special?
Fresh basil on Margherita pizza adds a vibrant herbal counterpoint to the sweet tomato and creamy mozzarella, elevating the flavor to a complex symphony.
What are the Traditional Toppings for Neapolitan Pizza Besides Tomato, Mozzarella, and Basil?
Traditional Neapolitan pizza can embrace marinara with just tomato, garlic, and olive oil or Capricciosa with ham, olives, and mushrooms.
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