History of Neapolitan Pizza

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Author

Doppio Zero

Date Published

09/30/2021

Bread and cheese have been a vital part of the human diet for thousands of years [1]. The two ingredients were often combined to make early versions of pizza more than 8000 years ago in the Persian Empire [2]. However, this begs the question, why did no one add tomatoes and make a Margherita Pizza?

History of Pizza

Tomatoes were originally cultivated only in South and Central America and until the discovery of the Americas were completely unknown to Africans, Asians, and Europeans. In the 1500’s Pietro Mattioli, an Italian Physician described the tomato as eggplant with a red color and nicknamed the fruit “Pomi D’Oro” or “Golden Apples.” The words are not far off from the modern Italian translation of tomato ‘Pomodoro.’ [3] Soon after, tomatoes were added as a topping to bread and led to the first tomato pizzas. In 1889, Neapolitan pizzamaker Raffaele Esposito was tasked to create a pizza upon the arrival to Napoli of the Italian Queen Margherita. Raffaele decided to make the Pizza green (basil), white (mozzarella cheese), and red (tomato), in honor of the Italian Flag. Later documents show that pizza with cheese and tomato may have already existed in Napoli and throughout Europe but Raffaele is still considered the father of Neapolitan pizza. [4]

What Ingredients are in a Neapolitan Margherita Pizza?

All Dough and Topping Ingredients must be all-natural and non-processed and preferably from the region of Italy Naples is located in (Campania)

How to Make Margherita Pizza on Youtube and TikTok

Dough Ingredients

·       00 Flour Light flour free of bran or germ

·       Water

·       Salt (Sea Salt)

·       Compressed Yeast

Pizza Margherita Toppings

·       Canned Peeled or Fresh Tomatoes

·       Fresh Mozzarella

·       Olive Oil

·       Oregano

·       Fresh Basil

·       Grated Hard Cheese

Additional Requirements

Mixer : The dough must be kneaded either by hand or with an approved mixer (spiral, fork, or double arm).

Tools : A wood or aluminum peel to introduce the pizza inside the oven, a long handle steel round peel to turn and remove the pizza from the oven, a metal (steel or copper/tin) oil cruet, a 5 inches spatula, and polyethylene proofing boxes are widely suggested.

Diameter : Cannot exceed 35 cm (13.77 in)

Height : 0.25 cm (0.098 in) in height (+/- 10%)

Doppio Zero - Verified by Associazione Verace Pizza Napoletana

Named after the unique flour used for Neapolitan Pizza, Doppio Zero was founded by Gianni Chilorio and Angelo Sannino, Doppio Zero offers an authentic Italian experience, located throughout the Bay Area in Mountain View, Concord, and San Francisco.

Doppio Zero is verified by Associazione Verace Pizza Napoletana and recently voted ‘#19 Best Pizza’ in the US by “50TopPizza.” In addition, Doppio Zero offers handmade pasta, a variety of main plates, and delicious desserts made daily.

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