Neapolitan pizza originates from Naples, Italy, and is recognized by UNESCO as an intangible cultural heritage. It emphasizes simple, high‑quality ingredients, a soft yet charred crust, and a cooking method that dates back centuries, reflecting the region’s peasant roots and love of communal meals.

In Italy, the classic Margherita and Marinara are the core Neapolitan styles. Regional twists include adding local cheeses like buffalo mozzarella in Campania, or using different toppings such as anchovies in the south. The dough technique remains consistent across regions.

In Naples, pizza is served whole, hot from the wood‑fired oven, often on a wooden board. It is eaten with a fork and knife or folded in half, and diners typically enjoy it with a glass of local red wine or a cold beer.

Pizza is a staple for everyday meals but also appears at family gatherings, festivals, and street fairs in Italy. In Naples, it’s common to serve pizza after a long workday or during celebrations like Ferragosto, where communal sharing is emphasized.

The dough’s 70 % hydration creates a light, airy crumb with large bubbles, reminiscent of ancient Roman breads. Combined with a natural sourdough starter, it adds depth of flavor that commercial yeast doughs lack, aligning with the Italian ethos of simplicity and quality.

Common errors include adding salt too early (which inhibits gluten), under‑hydrating the dough, over‑handling the wet dough, and not reaching the proper oven floor temperature. Each mistake can lead to a dense crust or soggy pizza.

A sourdough starter provides natural leavening, improves digestibility, and adds complex flavor compounds that commercial yeast cannot produce. The starter also aligns with the chef’s philosophy of using minimal, timeless ingredients.

Yes. After shaping, refrigerate the dough balls in a sealed container for up to 24 hours. For longer storage, freeze the balls wrapped tightly for up to one month, then thaw in the fridge before baking.

The crust should have a deep, leopard‑spot char on the bottom, a puffed, airy edge, and a slightly chewy interior. The cheese should be melted with light brown spots, and the sauce should be bright but not watery.

The YouTube channel Bon Appétit produces a wide range of cooking content, from technique‑focused tutorials and test kitchen experiments to chef‑driven series that explore both classic and modern recipes across many cuisines.

Bon Appétit blends rigorous culinary technique with approachable storytelling, often featuring professional chefs who experiment with traditional dishes while emphasizing ingredient quality and modern twists, unlike many channels that focus solely on quick, home‑style recipes.