• Source: Neapolitan pizza

Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges. The tomatoes are traditionally either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and the cheese is traditionally mozzarella di bufala campana or fior di latte di Agerola. Pizza napoletana is a traditional speciality guaranteed (TSG) product in the European Union and the United Kingdom, and the art of its making (arte del pizzaiolo napoletano) is included on UNESCO's list of intangible cultural heritage.




Recipe



According to the rules proposed by the Associazione Verace Pizza Napoletana (AVPN), the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt, and water. The dough is always fat-free and sugar-free. The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour, with no more than 20% of the flour being strong flour (W value above 350). Since the end of World War II in Italy, when strong flour was imported from Canada as part of the Marshall Plan, this strong flour has been called Manitoba flour.
The dough must be kneaded by hand or with a low-speed mixer. After the rising process, it must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven. When cooked, it should be soft, elastic, tender, and fragrant.




UNI and traditional speciality guaranteed


Italian: (La "Verace Pizza Napoletana" (vera pizza napoletana) va consumata appena sfornata; qualora non sia consumata nel locale di produzione non può essere congelata o surgelata o posta sottovuoto per una successiva vendita.)
(The "Verace Pizza Napoletana" (true Neapolitan pizza) should be eaten as soon as it comes out of the oven; if it is not consumed in the production room it cannot be frozen or deep-frozen or vacuum-packed for subsequent sale.)

Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Verace Pizza Napoletana (AVPN). A protected designation is available to pizzerias that meet strict requirements in following Neapolitan traditions in the art of pizza making.
The European Union has recognised pizza napoletana as a traditional speciality guaranteed since 5 February 2010. The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.




See also



Neapolitan cuisine
Pizza Margherita
Pizza marinara
Roman pizza
Sicilian pizza
List of pizza varieties by country
New Haven–style pizza (US) – closely related to Neapolitan




References






External links



Official website, disciplinare internazionale
AVPN International Regulations

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• Neapolitan pizza
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