Napolita is more than a typo for Neapolitan cuisine; it stands for something far greater.
Pizza Napoletana represents a rich historical legacy and remains at the core of authentic Naples pizza culture today, featuring wood-fired flavor with handcrafted techniques – and is recognized by UNESCO as an Intangible Cultural Heritage site.
At Napolita, authenticity lies at the core of its identity. Their commitment to simplicity emphasizes using only high-quality ingredients that allow each component of its products to stand out individually.
Napolita pizza stands apart from its competition by using only premium ingredients, such as San Marzano tomatoes from fertile volcanic soil near Mount Vesuvius that are full of sweetness and rich texture; high-quality Buffalo mozzarella for its creamy texture and taste; as well as Type 00 flour which has been milled finely to form soft elastic doughs.
Napolita has long been considered an integral part of cultural heritage and the local identity. As evidenced by its Protected Designation of Origin status and worldwide appeal, it epitomizes Neapolitan spirit and pride.
Quick Baking Time
Napolita is a term that appears on menus at restaurants and on brightly-colored packages of chips found at grocery stores across Italy, referring to its vibrant cuisine originating in Naples. From pizza and pasta dishes, seafood dishes and desserts – Napolita cuisine stands for bold flavors with an emphasis on authenticity.
In order to do so, pizzas must be baked for only a short amount of time (often no more than 90 seconds) in the wood-fired oven’s intense heat, thus maintaining the integrity of its ingredients while creating its signature crispy crust.
At each location, our pizzaiolos work carefully to achieve optimal results. The chefs use only premium ingredients like San Marzano tomatoes and mozzarella di bufala for optimal pizza making experiences, as well as type 00 flour which has less gluten than all-purpose flour.
Women have traditionally kneaded dough by hand for centuries, and while food processors and stand mixers may provide optimal ingredient blending capabilities, hand kneading remains beneficial as you’ll gain more knowledge about the dough itself and learn to tell when it has been properly mixed.
When kneading by hand, lightly dust your workspace or kneading surface with flour to prevent sticking (and your hands from becoming too sticky). A windowpane test is the best way to assess whether your dough has been sufficiently kneaded. Gently stretch a small piece of dough; if it forms into an opaque membrane that lets light through easily then its gluten has developed sufficiently – continue kneading!
Once the dough has been mixed and formed into a ball, place it in an oiled and covered container to bulk ferment for 12-18 hours before bulk proofing to improve texture and flavor. You should experience 2-3x growth during proofing!
Napolita’s pizza-making process goes beyond technique; it also takes into account ingredients. By choosing only high-quality and fresh ingredients, Napolita’s natural flavors truly shine through their pizza. They uphold this commitment through minimalism; only premium toppings are used, guaranteeing each slice has an expansive and well-rounded taste experience.
Pizza by Chef Marco produces pizza that can be enjoyed with wine or beer from its extensive list, or with grappa and other Italian spirits from its drink menu for an authentic Italian experience.
Spacca Napoli in Chicago provides authentic Napolita-style pizza that has earned certification by Associazione Verace Pizza Napoletana (AVPN). Take a bite, close your eyes and you can almost imagine yourself strolling down the streets of Naples! Let’s toast to that delicious delight – buon appetito!