Pizza is not equal Pizza – Have you ever tried a Neapolitan Pizza with bufala mozzarella or other quality toppings? What makes the difference? A slice of history for you!
Where everything began – the invention of Margherita Pizza
Back in time the ancient Greeks were the first one topping flatbreads with tasty ingredients. The term ‘pizza’ came up near Rome or Naples (depending on who you like to trust) around 1000 AD. This is why we differentiate between Neapolitan and Roman Pizza. Later more about this. By the 18th century, pizza had become a cost-effective way of feeding the peasantry. The Italians discovered a new fruit brought over from the New World. So easily the humble tomato made its way onto this traditional flatbread. We are all happy about this accident, since than the Pizza is desired on the whole planet. We cannot think it out of our plates.
Queen Margherita and King Umberto back in 1889 influenced their personal Chef to create a Pizza showing the Italian flag. The green comes with the basil, the red with the tomatoes and the white by using mozzarella. He named the pizza after the monarch, that is how we got today’s Margherita pizza !
What is an authentic Neapolitan Pizza
Most know a pizza with a thin-to-medium crust and soil, this is the so called Roman Pizza. It tends to be crunchier than the pizza in Naples. Roman-style dough is typically left to rise for about three or four days, then baked at 500°F-600°F — much cooler than the temperature in which Neapolitan pizza is cooked (at least 800 F°). When it comes to a thicker, soft and elastic crust that is easy to fold (also named pizza al portafoglio), we talk about the Neapolitan Pizza. There is a governing body called the ‘True Neapolitan Pizza Association’ (TNPA) that keeps the standards of true Neapolitan pizza alive.
Only the Pizza Margherita and Pizza Marinara are regarded as authentic Italian pizzas. The Marinara comes with tomato, garlic, oregano, extra virgin olive oil and possibly basil. The Margherita exceptionally with certified mozzarella di bufala cheese or fior di latte mozzarella. A Place where you get delicious fior di latte Mozzarella is the Ristorante Più at Schiffbau for example.
By reading all of this Pizza knowledge you may understand, that pizza is not equal pizza. It is a real complex topic. At the end your stomach and eyes will decide. I promise you, these three spots will make it difficult for you, to return to other standards.
3 places to get Neapolitan quality pizza in Zurich
Ristorante Più Schiffbau
My recommendation: Pizza Margherita (tomato sauce, fior di latte, basil) The only place I found so far with real juicy fresh fior di latte Mozzarella. The dough they prepare at Più gets enough time to rest, at least 48 hours, this makes the dough ideal to digest. Get the whole food experience here on my food guide.
Costs: Pizzas start with CHF 17.– (Marinara) to CHF 27.–
Opening hours: Monday – Thursday: 11.30–14.30 / 17.30–23.30 , Friday: 11.30–14.30 / 17.30–24 .00, Saturday: 11.30–24.00, Sunday: 11.30–23.00
Address: Hardstrasse 259, 8005 Zürich
Ristorante & Pizzeria NA081
My recommendation: Pizza Vesuvio Gold. A combination of ingredients you can’t find somewhere else in Zurich. comes with sweet sour yellow cherry tomatoes, ricotta di bufala, provala affumicata, grana padano, pancetta and some tarallo sbriciolato. Get the whole food experience here on my food guide.
Costs: Pizzas start with CHF 19.5o for a Marinara Pizza – The Vesuvio Gold is 28.50 CHF.
Opening hours: Monday – Friday: 11:00 – 14:00 / 18:00 – 00:00, Saturday: 18:00 – 00:00, Sunday: 18:00 – 00:00
Address: Konradstrasse 71, 8005 Zürich
Pizzeria San Gennaro
My recommendation: Prosciutto & Funghi. Best selection of fresh ingredients, not overloaded with mozzarella. In summer a must do due to their marvelous terrace overlooking the river. The pizza is authentic Neapolitan style. I liked the consistency of the dough very much!
Opening hours: Monday – Friday: 11:30 – 14:00 / 17:30 to 23:00, Saturday – Sunday: 17:00 to 23:00
Address: Hönggerstrasse 43 – 8037 Zürich