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Neapolitan Baking Recipes

Posted in A Tarantella Recipes.

Neapolitan baking is a world rich in traditions, flavours and techniques passed down from generation to generation.

Neapolitan baked goods are famous worldwide for their quality and their unique taste.

We’ll explore some of the most iconic recipes in Neapolitan baking, sharing preparation details and the key tips to achieve a perfect result.

1. Pane Cafone

Origins and characteristics

Pane cafone is one of Campania’s most traditional breads, known for its thick, crunchy crust and a soft, airy crumb. It’s made with a simple dough, but it requires a long fermentation to fully develop its flavour.

Ingredients

  • Soft wheat flour (Type 0): 1 kg

  • Water: 700 ml

  • Sourdough starter: 200 g

  • Salt: 20 g

Method

Dough

  • Dissolve the sourdough starter in lukewarm water.

  • Add the flour a little at a time, kneading vigorously.

  • Add the salt and keep working the dough until it becomes elastic.

Fermentation

  • Leave the dough to rise in a covered bowl for about 8–12 hours, until doubled in size.

Shaping

  • Shape into round or oval loaves.

  • Let the loaves rise for another 2–3 hours.

Baking

  • Preheat the oven to 240°C (464°F) with a baking stone inside.

  • Bake for about 45–50 minutes, until the crust is deeply golden and crisp.

2. Neapolitan Pizza

Origins and characteristics

Neapolitan pizza is perhaps the most famous baked product in the world. With its soft, lightly charred crust, tender centre and unmistakable flavour, it’s a true symbol of Neapolitan cuisine.

Ingredients

  • Soft wheat flour (Type 00): 1 kg

  • Water: 600 ml

  • Fresh baker’s yeast: 3 g

  • Salt: 20 g

  • Extra virgin olive oil: as needed

  • Peeled tomatoes: 500 g

  • Buffalo mozzarella: 400 g

  • Fresh basil: as needed

Method

Dough

  • Dissolve the yeast in the water.

  • Add the flour gradually, kneading until smooth.

  • Add the salt and knead for about 20 minutes.

Fermentation

  • Leave the dough to rise for 8 hours at room temperature.

Shaping and topping

  • Divide into portions and stretch by hand on a floured surface.

  • Top with peeled tomatoes, torn buffalo mozzarella and basil.

Baking

  • Bake in a wood-fired oven at 450–500°C (842–932°F) for about 90 seconds, or in a home oven at maximum temperature for 7–10 minutes.

3. Neapolitan Taralli

Origins and characteristics

Neapolitan taralli are crunchy bread rings, typically flavoured with black pepper and almonds. They’re a much-loved traditional snack, especially with a glass of wine.

Ingredients

  • Soft wheat flour (Type 00): 500 g

  • Lard: 200 g

  • Toasted almonds: 100 g

  • Black pepper: 10 g

  • Salt: 10 g

  • Fresh baker’s yeast: 10 g

  • Lukewarm water: 200 ml

Method

Dough

  • Dissolve the yeast in lukewarm water.

  • Mix flour, lard, pepper and salt.

  • Add the dissolved yeast and knead until smooth.

  • Fold in the almonds.

Shaping

  • Shape into small ropes and join the ends to form rings.

  • Place on a baking tray lined with baking paper.

Proofing

  • Let rise for about 1 hour.

Baking

  • Preheat the oven to 180°C (356°F).

  • Bake for about 30 minutes, until golden and crisp.

4. Neapolitan Focaccia

Origins and characteristics

Neapolitan focaccia is a pizza-style variation topped with simple but flavourful ingredients. Soft inside and crisp outside, it’s perfect as a starter or snack.

Ingredients

  • Soft wheat flour (Type 00): 500 g

  • Water: 300 ml

  • Fresh baker’s yeast: 15 g

  • Salt: 10 g

  • Extra virgin olive oil: as needed

  • Cherry tomatoes: 200 g

  • Oregano: as needed

  • Coarse salt: as needed

Method

Dough

  • Dissolve the yeast in lukewarm water.

  • Combine the flour with the dissolved yeast.

  • Add salt and oil, kneading until smooth.

Fermentation

  • Let rise for about 2 hours.

Topping

  • Stretch the dough onto an oiled baking tray.

  • Add halved cherry tomatoes, oregano, coarse salt and a drizzle of oil.

Baking

  • Preheat the oven to 220°C (428°F).

  • Bake for about 20–25 minutes, until golden.

5. Panuozzo

Origins and characteristics

Panuozzo is a stuffed bread from Gragnano. It’s made with a dough similar to pizza dough and filled with ingredients like mozzarella, ham and tomatoes.

Ingredients

  • Soft wheat flour (Type 00): 500 g

  • Water: 300 ml

  • Fresh baker’s yeast: 15 g

  • Salt: 10 g

  • Extra virgin olive oil: 2 tbsp

  • Buffalo mozzarella: 200 g

  • Cooked ham: 150 g

  • Tomatoes: 2–3

  • Rocket (arugula): 1 bunch

Method

Dough

  • Dissolve the yeast in lukewarm water.

  • Mix flour with the dissolved yeast, then add salt and oil.

  • Knead until elastic.

Fermentation

  • Let rise for about 2 hours.

Shaping and baking

  • Divide the dough into two parts and shape into rectangles.

  • Bake at 250°C (482°F) for about 15 minutes, until golden.

Filling

  • Slice open and fill with mozzarella, ham, tomatoes and rocket.

  • Return to the oven for 5 minutes to melt the mozzarella.

6. Casatiello

Origins and characteristics

Casatiello is a rustic bread enriched with cured meats and cheese, traditionally made at Easter. It’s a rich, savoury bake that represents celebration and togetherness.

Ingredients

  • Soft wheat flour (Type 00): 1 kg

  • Water: 600 ml

  • Fresh baker’s yeast: 25 g

  • Lard: 100 g

  • Grated pecorino: 100 g

  • Neapolitan salami: 200 g

  • Cheese cubes: 200 g

  • Salt and pepper: as needed

  • Eggs: 4

Method

Dough

  • Dissolve the yeast in lukewarm water.

  • Combine flour with the dissolved yeast, lard, salt and pepper.

  • Knead until smooth.

Fermentation

  • Let rise for about 2 hours.

Add-ins

  • Fold in salami and cheese cubes.

Shaping and decorating

  • Shape into a ring and place whole eggs (in their shells) on top, securing them with strips of dough.

Baking

  • Preheat the oven to 180°C (356°F).

  • Bake for about 1 hour, until golden and cooked through.

7. Fresella

Origins and characteristics

Fresella is a twice-baked bread from rural tradition. It’s typically eaten after being briefly soaked in water and topped with tomatoes, olive oil and oregano.

Ingredients

  • Soft wheat flour (Type 0): 500 g

  • Water: 300 ml

  • Fresh baker’s yeast: 10 g

  • Salt: 10 g

Method

Dough

  • Dissolve the yeast in lukewarm water.

  • Mix flour with the dissolved yeast and salt.

  • Knead until smooth.

Fermentation

  • Let rise for about 2 hours.

Shaping and first bake

  • Shape into rings and bake at 200°C (392°F) for about 15 minutes.

Second bake (drying)

  • Slice the rings in half and bake again at 150°C (302°F) for about 30 minutes, until completely dry and crisp.

8. Fried Pizza

Origins and characteristics

Fried pizza is a variation of traditional pizza: the dough is similar, but it’s fried instead of baked. It can be filled with ingredients like ricotta, cicoli (pork cracklings) and salami.

Ingredients

  • Soft wheat flour (Type 00): 500 g

  • Water: 300 ml

  • Fresh baker’s yeast: 15 g

  • Salt: 10 g

  • Oil for frying: as needed

  • Ricotta: 200 g

  • Cicoli (pork cracklings): 100 g

  • Salami: 100 g

Method

Dough

  • Dissolve the yeast in lukewarm water.

  • Mix flour with the dissolved yeast and salt.

  • Knead until elastic.

Fermentation

  • Let rise for about 2 hours.

Shaping and filling

  • Divide into portions and stretch on a floured surface.

  • Fill with ricotta, cicoli and salami, sealing the edges well.

Frying

  • Fry in plenty of hot oil until golden.

Final thoughts on Neapolitan baking

Neapolitan baking is an art that requires passion, patience and attention to detail.

Each product tells a story of tradition and culture, offering a truly unique food experience.

Trying these recipes at home is a wonderful way to connect with Naples’ rich culinary heritage and enjoy its authentic, unforgettable flavours.