The Neapolitan Pizza Story

---

Good Food Inspires and Tells a Story.

This was the moment I had been waiting for. There it was, right in front of me—Neapolitan pizza. At a glance, as soon as I opened the box, visually, it was everything I thought it would be. The beautiful charred spots, also known as leopard spots, were dotted across the blistered crust that puffed around the edges. The mozzarella cheese, made in-house at the restaurant, was cut into rectangles and placed on top of the vibrant tomato sauce. Fresh green basil leaves adorned the top, with drizzles of golden olive oil adding the final touch.

I went in for my first slice. The slice was so thin, that it hung limply in my hand. I took my other hand and folded it in half, Neapolitan style. I took my first bite. It was amazing! The crust was airy and chewy, satisfyingly contrasting the soft dough and the slight char from the wood-fired oven. The sauce was sweet and bright, bursting with the natural flavor of delicious quality tomatoes. The cheese was creamy, melting perfectly into the sauce. It was everything a Margherita pizza should be.

At that moment, I smiled through every bite. I thought of how passionate the chefs must be to create something so incredible. I wondered how long they had been making pizzas. Good food inspires. It tells a story. The only ingredients needed for a Neapolitan pizza are flour, water, yeast, and salt. How can something so simple, so seemingly ordinary, be so impactful? The answer lies not just in the ingredients themselves, but in the history, the passion, and the artistry that go into every pizza.

Good food does more than satisfy hunger; it connects us to the past, celebrates the present, and inspires the future.

I thoroughly enjoy dishes like this—dishes that offer an experience. I've always enjoyed really good food. Good food doesn't have to be complicated or extravagant to leave a lasting impression. It's about the care put into every step, from selecting quality ingredients to mastering the techniques that bring out their best.

This focus on quality is what I strive to capture with each dish. Whether I'm developing a new recipe, telling the story of a dish, or sharing a culinary experience, my goal is to create something that resonates, something that inspires.

Good food, like a well-told story, can move us. It can transport us to another time and place, evoke memories, or introduce us to new cultures. I want to create dishes that do just that—dishes that not only nourish the body but also feed the soul, sparking joy, connection, and inspiration with every bite. I'm often told by loved ones and others that my food and sweet treats do this. It truly makes me happy.

THE BEAUTY OF SIMPLICTY IN COOKING.

 I laugh thinking about how I sent my (birth) mom and my sister photos, excited about the Neapolitan pizza. My mom said that was nice. She went on to tell me how the pizza didn't sound exciting to her.

"I don't want no authentic pizza."

My sister shares the same sentiments.

She said, "I would have to ask them if they have Supreme."

Supreme as in supreme pizzas! I tried to share a little pizza history, and they both basically girl-byed me. Insert as many laughing emojis as you can stand.

I've been studying pizza. One of my Love, Jane (Cafe's) experiences is a "Pizza Party" theme. My pizza is delicious; however, I am a student of food, meaning I consistently study different topics of food. I keep a binder, pencils, pens, and highlighters. I take notes on my laptop, but there's something so amazing about the old-fashioned way of taking notes. I started writing down ways I'd like to improve my pizza dough.

What I love so much about Neapolitan pizza is the simplicity of its ingredients. That's what makes this pizza so extraordinary in flavor. The dough shines as well as the few ingredients that are used. All good pizza starts with good dough. Having a recipe for great dough almost means nothing. One must learn how to work with yeast and understand dough. You have to be careful that the dough is not underdeveloped or overdeveloped. What about the fermentation process? It takes time to grasp the concept of it all, and when you do, it's a celebration.

Have you ever had pizza from Cosco's? Are you screaming and pointing at the phone or computer screen saying, 'Yes! Their pizza is so good?!' Well, I agree with you. No, it's not Neapolitan pizza, but let's talk about the crust for a minute. It is so light and airy. A couple of years ago, I remember standing next to another customer who was also ordering Cosco's pizza. Her crust had so many airy bubbles. I wanted to take her slice so badly (joking). Ha ha! My slice of pizza had bubbles, but not like the slice she had. Perhaps it's my deep passion for food, but I find that the simplest characteristics of a dish often have the most room to shine and elevate the entire dining experience.

Did you know seasoning food and flavoring food are two different things?

I have an assignment for you. If you eat shrimp, the next time you purchase, hold the pepper and other spices. Just salting it is bringing out the natural flavors of the shrimp. Make sure the shrimp are fresh, sprinkle some salt, and nothing else. Cook until well done and enjoy. Feel free to squeeze a little fresh lemon juice over. You're going to taste the freshness and will be able to appreciate the shrimp. There are plenty of dishes where I flavor shrimp by adding black pepper and other spices, but one of my favorite ways to enjoy shrimp like in a salad or ceviche is just salt.

We have a friend who gave us freshly laid eggs. The eggs he gave us were super, super fresh. Scrambling those eggs and a gentle sprinkle of salt at the end . . . chef's kiss. No black pepper. No cheese. Just the eggs and salt. It allows the dish to shine all on its own.

That's what I love about Neapolitan (Margherita) pizza. Delicious dough, sauce, cheese, fresh basil ... extraordinary!

Yes, many of my dishes have spices. Some dishes require more steps. However, you can still let the dish shine. For example, the next time you cook something with gravy, don't cover it up completely. Put a liiitle gravy on top. Let the protein shine. Unless, of course, it's something like gravy and rice or gumbo. It absolutely depends.

A LITTLE HISTORY ON NEAPOLITAN PIZZA.

While pizza has evolved, the Neapolitan pizza is the cornerstone. The global spread of pizza started in the late 19th and early 20th century. Neapolitan immigrants brought it to the United States where it quickly gained popularity. It started in the 18th century in Naples, Italy.

Because Neapolitan pizza is known for its simplicity, those ingredients must be high quality. The pizza is typically topped with San Marzano tomatoes and fresh buffalo mozzarella. It is cooked in a wood-fired oven at a very high temperature, usually around 900 degrees Fahrenheit for just 60-90 seconds. Then, there's a pizza with a soft, pillowy crust, slightly charred edges, and a thin, moist center. It can be done in a home oven as well though.

joy in the simple things.

My experience eating that Neapolitan pizza was amazing. The few ingredients—flour, water, yeast, salt, tomatoes, cheese, and basil—come together to create something truly remarkable. It’s a reminder that sometimes, less really is more.

In the world of cooking, and indeed in life, it's often the simplest things that feel the most beautiful. A well-made pizza can bring joy and evoke memories. It connects us to history and to the very heart of what makes food so meaningful. I hope that through sharing this story of that delicious Neapolitan pizza, you too can find the joy and inspiration that good, simple food brings. After all, in its simplicity, food can tell a story, and create moments of pure happiness.

So next time you sit down to enjoy a meal, whether it's a Neapolitan pizza or a dish you’ve made at home, take a moment to appreciate it, one mindful bite at a time. Because in those moments of enjoying it lies the true beauty of food.