Napoletana Pizza with Mozzarella di Bufala Campana DOP

Napoletana Pizza with Mozzarella di Bufala Campana DOP

Margherita, Marinara, and Calzone are just some of the names of the most famous Italian pizzas. Born in Campania in the late 19th century, pizza has become one of Italy’s most famous symbols accross the world

There are few, simple ingredients that make up pizza. Flour, water, salt, oil, tomato, mozzarella and basil. Legend has it that pizza was born in honour of Princess Margherita di Savoia who, on a visit to Naples, was seen tasting a new creation by the chef Raffaele Esposito, which had the colours of the Italian flag. From there, the pizza began to spread all over the world, so much so that in 2017 it was recognized by UNESCO and achieved UNESCO World Heritage status.

We love our pizza with a glass of Prosecco DOC. Read about this perfect combination here!

Want to try to make it at home? Follow our recipe


  • 800 gr of “00” flour
  • 2 gr of fresh brewer’s yeast
  • 10 gr of sugar
  • 500 gr of water
  • 25 gr of salt
  • 25 gr of olive oil

For the topping:


Put half of the flour in the mixer bowl. With floured hands, crumble the brewer’s yeast inside. The yeast must be put in the flour because it contains the sugars necessary for the yeast.

Separately, dissolve the salt into water and pour it into the mixture. Start kneading, after 1 minute add the sugar, then, when it has been absorbed, add the rest of the flour.

Make the dough sit for about ten minutes. Finally add the extra virgin olive oil and knead until absorbed.

Place the dough on a floured surface and work with two hands kneading for about 5-10 minutes. Put the dough in a glass bowl with a slightly oiled base, cover with a cloth and let it rise for about 30 minutes in a warm place. Take the dough again, form a loaf and divide it into about 6 pieces. Make balls and put them under heat covered by a cloth, and let them rise for about 6-8 hours.

After the dough has risen, bring the oven to max temperature and wait until the oven is hot.

To shape the pizzas, spread them on a floured surface and push with your fingers 2-3 times forward then turn the pizza over and do the same on the other side. The pizza will be thinner in the center and with a nice higher edge.

Season the tomato with salt, a little extra virgin olive oil and a few basil leaves, and cut the mozzarella into strips. Season the pizzas with a generous spoonful of tomato. Spread it on the pizza with the spoon itself but without reaching the edge. Add the mozzarella, a few basil leaves and a drizzle of extra virgin olive oil and bake each pizza by placing it on a pizza stone. In this case it will take about 6-8 minutes. Or bake in round trays and cook until golden brown.

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.