Talk:Neapolitan pizza

Tender Wheat Flour is Wrong for this Recipe

As described in the main article, this recipe requires high protein wheat. This is often called "durum" or "hard wheat", because the protein makes the wheat kernel (AKA wheat berry) harder. Flour from this type of wheat is used in pasta and almost always used in bread dough that is leavened with yeast. This type of wheat is also called "glutinous", because it stretches.

The sidebar lists "tender wheat flour". I believe this term to be confusing and non-standard.

In traditional recipes, pizza dough is allowed to rise, punched down (or kneaded) to around half of the risen size, and allowed to rise again. This more evenly distributes the yeast, flavour, and bubbles within the dough. It also avoid large hollow regions in the dough. This "double rise" and the hand stretching (required in the main article) both require glutinous dough.

The grade 0 or 00 relates to the size of the particles of ground flour (noticed in local store).

Drbits (talk) 20:42, 10 August 2015 (UTC)

Is the wheat flour usually or always whole wheat and what is the fiber content?

91.155.24.127 (talk) 10:48, 18 August 2017 (UTC)

External links modified (February 2018)

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The article mix-up the Neapolitan pizza with Margherita

should be noted that the Neapolitan pizza has less to do with an exact list of topping ingredients (see https://it.wikipedia.org/wiki/Pizza_Margherita, https://it.wikipedia.org/wiki/Pizza_napoletana)

it has more to do with the cooking process(type of dough,leavening,Wood-fired oven,etc)

A description of the toppings in Naples in 1858

« Le pizze più ordinarie, dette coll'aglio e l'oglio, han per condimento l'olio, e sopra vi si sparge, oltre il sale, l'origano e spicchi d'aglio trinciati minutamente. Altre sono coperte di formaggio grattugiato e condite collo strutto, e allora vi si pone disopra qualche foglia di basilico. Alle prime spesso si aggiunge del pesce minuto; alle seconde delle sottili fette di mozzarella. Talora si fa uso di prosciutto affettato, di pomidoro (pomodoro), di arselle, ec. Talora ripiegando la pasta su se stessa se ne forma quel che chiamasi calzone. »

(Francesco De Bourcard, Naples uses and costums , Vol. II, pag. 124, 1858) --87.15.188.211 (talk) 20:14, 17 March 2018 (UTC)

This article is just plain wrong

First. There is more than one kind of Neapolitan pizza. This article acts as though Margherita is the only Neapolitan pizza but there are a number of possible Neapolitan pizzas.

And then there is the nonsense about the buffalo mozzarella for the Margherita. While buffalo mozz is allowed, so is plain jane cows milk mozz. That's verifiable by the very sources listed as citations in the article. Yet another demonstration of poor reading comprehension by Wiki editors. Mozzarella STG is bog standard Italian mozz. No buffalo. Besides, just how many buffaloes do the editors imagine wandering about the Italian countryside? Yeesh.104.181.247.245 (talk) 11:11, 11 October 2018 (UTC)

In your own article you cited on the talk of San Marzano tomato‎ [1], it says "Mozzarella. Certified mozzarella di bufala Campana D.O.P, mozzarella S.T.G. (see attached appendices for suppliers and technical details). Fior di latte. “Fior di latte dell’appennino meridionale D.O.P” or other certified ‘fiordilatte’". Vaselineeeeeeee^★★★ 19:26, 20 October 2018 (UTC)

And History

When did Neapolitan differentiate from Italian (or whatever)? When did pizza become “pizza” (ie wide and thin), and not just a “pie”?

MBG02 (talk) 18:17, 13 October 2018 (UTC)

Probably Around the 17th century.

in the 18th century tomato was first used as an ingredient. In the 20th century pizza started to spread outside Naples to the rest of Italy and the world.

http://www.expo2015.org/magazine/it/cultura/breve-storia-della-pizza--dal-neolitico-ai-giorni-nostri.html Miaser (talk) 02:05, 1 April 2019 (UTC)

Quote

Hi. A few days ago I added two quotes, in reference to the second one (Neapolitan pizza#UNI and traditional speciality guaranteed) I'm doubtful about the English translation. JacktheBrown (talk) 16:53, 18 March 2024 (UTC)

I can't think of any variant of English in which "locals" fits into to this translation. "The locals in Naples eat Neapolitan pizza" is an example of the most common idiomatic use of the word, meaning "local residents." This is definitely a bad machine translation and I agree that an Italian speaker should review this. Please look at WP:BABEL and see if a proficient Italian speaker is interested in weighing in. - Julietdeltalima (talk) 17:30, 18 March 2024 (UTC)

@Julietdeltalima: about a week ago I found an active user who is fluent in both English and Italian, but he has not yet replied. JacktheBrown (talk) 13:43, 25 March 2024 (UTC)

Translating La pizza napoletana va consumata immediatamente, appena sfornata, negli stessi locali di produzione. L'eventuale asporto del prodotto verso abitazioni o locali differenti dalla pizzeria ne determina la perdita del marchio as The Neapolitan pizza must be consumed immediately, fresh from the oven, on the same premises where it was produced. Any take-away of the product to homes or premises other than the pizzeria results in the loss of the mark isn't a literal translation, but correct nevertheless. Perciò nun 'e cercate sti pizze complicate ca fanno male â sacca e 'o stommaco patì is Neapolitan not Italian, so while translating it as So don't ask for these complicated pizzas that hurt the pockets and make the stomach ache could be correct I can't vouch for it. Jo-Jo Eumerus (talk) 07:33, 29 March 2024 (UTC)

@Jo-Jo Eumerus: yes, I know it's Neapolitan. Thank you very much! JacktheBrown (talk) 08:59, 29 March 2024 (UTC)

@Jo-Jo Eumerus: even if it's correct, is it possible to improve the first translation (the second on the page), Neapolitan pizza#UNI and traditional speciality guaranteed? And if so, how? I'm not a native English speaker. JacktheBrown (talk) 09:03, 29 March 2024 (UTC)

I am not sure that there is a better translation. Jo-Jo Eumerus (talk) 10:04, 29 March 2024 (UTC)