What Is Napoletana Pizza?

Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed!

What is pizza a la napolitana?

In Argentina, a pizza a la napolitana (‘Neapolitan-style pizza’) is a pizza topped with mozzarella cheese and slices of fresh tomato, which may also be flavoured with garlic. Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN).

What is Napoletana pizza made of?

Pizza Napoletana is made from type 0 or 00 wheat flour for highly refined dough. Fresh brewer’s yeast, instead of its dry counterpart, should be used along mixing salt and water. Authentic neapolitan pizza should be kneaded only by hand or a low-speed mixer.

Who invented pizza napoletana?

After pita was brought to the Italian peninsula by Arabic immigrants, locals created the earliest prototype of pizza Napoletana as flatbread that lacked tomatoes. The fruit was later introduced to the Neapolitan dish after European explorers returned from Peru in the 16th century.

What’s the difference between Neapolitan pizza and Margherita?

What is the difference between Neapolitan and Margherita pizza? Neapolitan pizza can have a wide variety of toppings and variations. Of these, Pizza Margherita is by far the most well known. Pizza Margherita traditionally consists of tomatoes, sliced mozzarella, basil, and extra virgin olive oil.

What is the difference between Roman and Neapolitan pizza?

The main difference between the pizza of Rome and Naples comes from the dough. In Naples it’s made with flour, yeast, water and salt; in Rome they add olive oil which means they can stretch the dough to be thinner.

Why is Neapolitan pizza so good?

Neapolitan pizza uses Italian Tipo “00” flour, which is a soft wheat flour. It makes the dough thin and soft, and the crust crispy from the wood-fired stone pizza oven. It has a light flavor that is not overwhelming, enhancing the flavor of the tomatoes, bufala mozzarella, and any other toppings you may desire on it.

What is the difference between Neapolitan and Sicilian pizza?

Neapolitan Pizza generally contains mozzarella cheese. Whereas, Sicilian pizza has parmesan, caciocavallo, or toma. Sicilian Pizza can have any type of cheese except mozzarella.

Is Neapolitan pizza soggy in the middle?

If you’ve truly never had this style of pizza, prepare yourself for the fact that it might be what you would term ‘soggy.’ The liquid from the sauce and cheese tend to create a hot, soupy, molten area at the center of the pizza.

What’s a Sicilian style pizza?

Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.

What type of cheese is used on Neapolitan pizza?

Only two types of mozzarella are used for Neapolitan pizza: fior di latte made from cow’s milk; or mozzarella di bufala, made from the milk of the water buffalo that live in the country’s Campania and Lazio regions.

What’s the difference between Italian and Neapolitan?

In Neapolitan, for example, the gender and number of a word is expressed by a change in the accented vowel, whereas in Italian it is expressed by a change in the final vowel (e.g. luongo, longa ; Italian lungo, lunga; masc. ‘long’, fem. ‘long’).

Is Neapolitan pizza dough different?

While both incorporate a thin pizza crust the texture of the two is very different throughout. Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust.

What does Brooklyn Style mean?

The Brooklyn-style pizza isn’t gummy and fluffier like the hand-tossed option. Instead, it’s a very thin pizza with a less doughy crust and a crispier taste. The Brooklyn-style is also lighter than the hand tossed pizza. You can actually fold the Brooklyn pizza like a true New Yorker.

What’s the difference between classic and Romana pizza?

As explained by Pizza Express “the differences between a Romana and a Classic are size, thickness and taste. The Romana and Classic pizza are made from the same dough but the Romana is stretched further, to 14 inches and cooked on a wire mesh.

What is the difference between Neapolitan and New York pizza?

For that reason, Neapolitan pizzas are dotted with gobs of fresh mozzarella, whereas the cheese layer of New York-style pizzas covers the entire pie up to the cornicione. New York-style (left) and Neapolitan (right). Neapolitan pizza is largely defined by its pillowy, chewy crust.

What is a wet pizza?

Spread cream cheese on a large platter or cookie sheet. Spread pizza sauce over the cream cheese. Top pizza sauce with pepperoni slices, ground beef, and sausage. Top with veggies Sprinkle the mozzarella cheese over the top. Serve as a dip with your favorite brand and style of corn chips.

What is pizza a la napolitana?

In Argentina, a pizza a la napolitana (‘Neapolitan-style pizza’) is a pizza topped with mozzarella cheese and slices of fresh tomato, which may also be flavoured with garlic. Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN).

What is pizza napoletana made of?

The products that provide the base for “Pizza Napoletana” include wheat flour type “00” with the addition of flour type “0” yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil.

Is pizza napoletana specialita traditionale Garantita?

The Ministry of Agricultural received the petition to register the classification of Specialita’ Traditionale Garantita for the product “Pizza Napoletana” as presented in the following Articles 1-13 of the regulation (EEC) number 2082/92, from the association Genuine Pizza Napoletana and from the association Pizza Napoletana, both headquartered

Doughy, Cheesy Neapolitan Pizza—It’s Certified!

• Pizza Napoletana, often known as Neapolitan pizza, is a style of pizza that originated in the Italian city of Naples.
• Using simple and fresh ingredients, this form of pizza is prepared: the base dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil are all used in its preparation.
• There are no fancy toppings permitted!
• One of its distinguishing traits is that there is frequently more sauce than cheese on the plate of food.

As a result, the centre of the pie becomes moist or mushy, making it unsuitable for serving by the slice of pie.In order to accommodate this, Neapolitan pizzas are often rather tiny (approximately 10 to 12 inches in diameter), making them more similar in size to a personal pizza.Neapolitan pizzas, on the other hand, are baked at extremely high temperatures (800 to 900 degrees Fahrenheit) for little more than 90 seconds.

History

• The city of Naples is credited with inventing pizza as we know it today (dough covered with tomatoes and cheese).
• Flatbreads existed before to the 1700s, but they were never topped with tomatoes, which is today considered to be a distinguishing attribute of pizza.
• A group of explorers coming from Peru brought tomatoes back to Europe in the sixteenth century.
• In contrast, until poor peasants in Naples began to use tomatoes as a topping for their flatbreads in the late 18th century, many Europeans regarded tomatoes to be deadly.

The meal quickly gained popularity.Many tourists to Naples would go so far as to seek out the poorest districts in order to sample this unique delicacy.Pizza marinara does not contain any cheese.When it was usually cooked by ″la marinara″ (a seaman’s wife) for her husband when he returned from fishing excursions in the Bay of Naples, it earned the name ″marinara.″ Raffaele Esposito, a baker who worked at the Naples pizzeria ″Pietro e basta cosa,″ is widely credited with inventing the Margherita pizza, which is named after his mother, Margherita.King Umberto I of Italy and Queen Margherita of Savoy paid a state visit to Naples in 1889.

Using the colors of the Italian flag, Esposito prepared them a pizza called in honor of the queen, with tomatoes, mozzarella, and basil on the bottom and a green topping on top (basil leaves).This is what is currently referred to as the ″traditional Neapolitan pizza″ in the pizza world.

Official Certification

• In 1984, the Associazione Verace Pizza Napoletana (VPN) was established in the Italian city of Naples.
• In order to achieve this aim, the association certifies pizzerias that adhere to the right artisan traditions of real Neapolitan pizza.
• They have a number of conditions that must be satisfied in order to obtain certification, and restaurants must apply for certification on a formal basis.
• They also have an American office, and there are presently just a few hundred VPN-certified eateries in Italy and throughout the world, according to the VPN website.

Authentic Requirements

• The crust is the first of the formal requirements for a genuine Neapolitan pizza, and it is the most important.
• The dough must be produced with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt, and it cannot be created with any other ingredients.
• It must be kneaded by hand or with a low-speed mixer, and it must be molded by hand, without the use of a rolling pin, to be considered successful.
• The dough is topped with raw, pureed San Marzano tomatoes from Italy, which are imported from Italy.

There are just two varieties of mozzarella cheese that may be used in this recipe.The first is fior di latte, which is made from cow’s milk, and the second is mozzarella di Bufala, which is prepared from water buffalo milk, which is generally farmed in the marshlands of Campania and Lazio in Italy.Finally, fresh basil and extra-virgin olive oil are drizzled over the top of the Neapolitan pizza.All of the components must be natural and fresh to ensure a successful outcome.The pizza is baked for 60 to 90 seconds (the baking duration cannot exceed 90 seconds) in a stone oven with a minimum temperature of 800 degrees Fahrenheit and a wood fire.

Variations

• There are three acknowledged varieties of Neapolitan pizza: the classic, the thin crust, and the deep dish. Pizza Marinara: A tomato, garlic, oregano, and extra-virgin olive oil-topped pizza with a tomato sauce.
• Fresh sliced mozzarella, fresh basil, and extra-virgin olive oil are strewn on the top of a Margherita pizza.
• A pizza Margherita with extra-virgin olive oil, tomato, and sliced mozzarella di Bufala is topped with fresh basil and extra-virgin olive oil.

Neapolitan-Style Pizza

• Neapolitan-style pizza is served at a variety of restaurants and pizzerias.
• These do not follow to the tight requirements of the VPN organization or are not accredited merely because they did not submit an application to become a member.
• A thin and fragile crust is distinctive of Neapolitan-style pizza; if it is cooked properly at a high temperature, the crust may bubble up and get scorched in some areas.
• That is then covered with a basic tomato sauce, fresh mozzarella cheese, and fresh basil to finish it off.

Neapolitan Pizza: Everything You Need to Know

• Naples pizza, one of the earliest and most basic kinds of Italian food, has endured the test of time by maintaining a favorite among pizza aficionados for so long that restaurants all over the world have devoted themselves to just serving this sort of meal.
• One of the reasons for the dish’s enduring appeal is the fact that it can be customized to suit the tastes of every individual, whether it be in terms of cheese or toppings that they choose to consume.
• Friends even frequently disagree on whether or not pineapple should be included on a pizza.
• Most individuals have had this dinner at least once in their life, and you will be hard pressed to find someone who hasn’t.

Whatever your interest in making your own version of Neapolitan pizza, or if you simply want to learn more about the history and other aspects of this delectable cuisine, we’ll walk you through it step by step, from start to finish.

Neapolitan Style Pizza

• Neapolitan pizza is also known by its Italian name, pizza Napoletana, and Naples style pizza, which refers to the fact that it originated in the city of Naples in Southern Italy.
• This meal has remained popular among pizza aficionados because of its basic components, which consist of yeast dough, tomatoes, shredded mozzarella cheese, basil, and extra-virgin olive oil.
• UNESCO (United Nations Educational, Scientific, and Cultural Organization) recognized this custom of making pizzas as part of intangible cultural heritage in 2017 and designated it as such.

The History of Neapolitan Pizza

• As a result of the introduction of pita to the Italian peninsula by Arab immigrants, locals developed the first prototype of pizza Napoletana as a flatbread that did not contain tomatoes.
• Following the return of European explorers from Peru in the 16th century, the fruit was eventually incorporated into the Neapolitan meal.
• It was once believed that tomatoes were dangerous during this historical period due to the fact that the acidity of the fruit combined with the lead contained in the pewter plates held by upper-class persons, resulting in a substantial number of lead poisoning deaths.
• Because of the expansion of agricultural cultures across America and Europe, the truth was disclosed, and Italians began using tomatoes into various types of pizza as early as the 18th century.

Following the unification of Italy in 1861, King Umberto I of Italy and Queen Margherita of Savoy paid a visit to Naples.In 1889, Raffaele Esposito prepared them pizza Napoletana in celebration of the monarchy, using the colors of the Italian flag to create a visual representation of the Italian flag.To represent the color green, basil leaves were used, while tomatoes represented the color red, and mozzarella represented the color white.Classic neapolitan pizza is the name given to this particular variety of pizza.The Naples style of pizza was the inspiration for the New York style of pizza, which was developed by Italian immigrants in the early twentieth century.

Pizza restaurants in New York City used coal-fired ovens rather of the wood-fired ovens seen in Europe, which could achieve extremely high temperatures.The introduction of gas-powered ovens further distinguished this kind of food from traditional Napoletana pizza making.Because of the extended cooking durations in New York City, fresh mozzarella was unable to melt properly over the dough and tomatoes, necessitating the use of shredded low-moisture mozzarella in its stead.

This substitution resulted in a heftier meal that can withstand toppings such as mushrooms, peppers, ham, and pepperoni, which are not often present on Neapolitan-style pizza, among other things.

What makes a Neapolitan Pizza

• Pizza Napoletana is produced with type 0 or 00 wheat flour, which results in a dough that is extremely refined.
• Fresh brewer’s yeast, rather than its dried equivalent, should be utilized in conjunction with salt and water while brewing beer.
• Authentic Neapolitan pizza should only be kneaded by hand or with a low-speed mixer to get the desired texture.
• Make sure the neapolitan pizza dough is no more than three millimeters thick by skipping out on the rolling pin and working quickly.

The tomatoes used in Naples style pizza should be of the San Marzano kind, which comes from the rich volcanic soil near Mt.Vesuvius and is known for its sweetness.The only cheese that may be used to top authentic Neapolitan pizza is mozzarella cheese manufactured from cow’s milk or water buffalo’s milk.It is recommended that you cook the pizza in a wood-fired oven at 900 degrees Fahrenheit (485 degrees Celsius) for no more than three minutes after it has been made and chilled.Leopard spots, which are little black chars the size of dimes that appear on the bottom of a Napoletana pizza, are what distinguish it from other pizzas.

It should not have any burnt flavor to it.Different components are used in different variations of Neapolitan pizza; some of these elements are not needed, but are typically used for flavoring purposes.Garlic and oregano are used in the preparation of pizza mariana.

Pizza bianca, on the other hand, includes rosemary.American versions of pizza, such as the Naples style, are more likely to use parmesan cheese.

How does Neapolitan Pizza Compare to Different Types of Pizza?

• Because there are apparently unlimited possibilities for this Italian dish in today’s globe, it may be difficult for casual consumers to distinguish between pizza Napoletana and other forms of pizza.
• Given that Neapolitan pizza does not contain any added sugar, the meal is frequently regarded as the healthiest option among other pizza variations.
• Because the blend of tomato sauce and cheese turns hot and soupy towards the middle of the pizza, first-time consumers of Naples style pizza should expect the dish to have more of a soggy consistency when they order it.
• While some individuals might argue that forks and knives should not be used when eating Pizza Napoletana, pizzerias frequently give them in order to guarantee that customers thoroughly enjoy their cuisine.

Aside from being crispy and well-risen, the crust on Neapolitan pizza tends to be thicker in appearance than the thin crust seen on Roman pizza.Because of the extremely thin foundation and the presence of more sauce than cheese, true Neapolitan pizza cannot be sliced into slices, as may be done with the dish’s American cousin.Traditionally, Pizza Napoletana is baked in smaller plates, often ranging from ten to twelve inches in diameter and a comparable size to a frisbee, in order to evoke the feeling of personal pizzas that are not intended to be shared with others.Neapolitan pizza is a supper that is meant to be consumed immediately after it has been taken out of the oven as well.If the meal is brought home in a box, it will steam up in the little enclosed area and lose its crispness after it has become too cold.

How to Make Neapolitan Pizza at Home

• If you don’t have access to San Marzano tomatoes or a wood-fired oven for your next meal, don’t despair: you can still bake a great Neapolitan meal in your regular oven.
• Because most home ovens are unable to achieve the high temperatures of their wood-fired equivalents, many recipes require for cooking to be delayed for six or more minutes in any event.
• Any pizza aficionado may easily follow this written and video tutorial on how to make traditional Neapolitan pizza dough, provided by the British Broadcasting Corporation (BBC).
• Additionally, the authors include a recipe for pizza mariana.

A Neapolitan pizza recipe written by the Spruce Eats team for those who prefer to use a mixer rather than complete the entire procedure by hand.While the dough for the most traditional forms of pizza Napoletana must be fermented for a few days before baking in order for the yeast to become very airy, a recipe from the Food Network requires only an hour or two of waiting time before starting the baking process.According to their instructions, bakers should remove the dough from the refrigerator two hours before turning on the oven.

Final Thoughts

• If you’ve opted to make your own version of Naples style pizza after reading about the dish’s history and components, know that you’re following in the footsteps of a centuries-old tradition and creating a delectable feast for yourself and your family.
• In the comments section, please tell us which components of the Neapolitan pizza seem the most appetizing to you!
• If you’ve previously dined with Pizza Napoletana and had a fantastic dinner, tell us where and when you went in the comments section!

What is Napoletana pizza?

• Pizza Napoletana, often known as Neapolitan pizza, is a style of pizza that originated in the Italian city of Naples.
• Using simple and fresh ingredients, this form of pizza is prepared: the base dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil are all used in its preparation.
• There are no fancy toppings permitted!
• Tomatoes and mozzarella cheese are used to make Neapolitan pizza, which is a flat-topped pizza type.

The tomato and the piece of mozzarella in question cannot just be any tomato or any piece of mozzarella; only certain items will suffice in order to claim the pizza’s protected status.What kind of cheese is used in the preparation of Neapolitan pizza?

Neapolitan pizza

• Neapolitan Pizza, also known as pizza Napoletana, is a type of pizza that originated in the Italian city of Naples.
• Simple and fresh ingredients, such as regular pizza dough, fresh mozzarella cheese, raw tomatoes, freshly chopped basil, and extra virgin olive oil, are used to create this form of pizza.
• During the preparation of Neapolitan Pizza, no additional external toppings are permitted!
• New York-style (on the left) and Neapolitan (on the right) (right).

It’s all about the sauce.The Associazione Verace Pizza Napoletana, often known as the ″Association for real Neapolitan pizza,″ is dedicated to preserving the classic pizza recipe in Naples.In the VPN’s 11-page credo, one of the numerous conditions is that tomatoes must only be cultivated and packed in Italy.This is one of the many standards given down by the VPN.Tony’s Pizza Napoletana is the home of Tony Gemignani, a 13-time World Pizza Champion and owner of Tony’s Pizza.

Tony’s Pizza, which is located in the heart of San Francisco’s Little Italy, brings his passion and excellence to North Beach, where he shares his award-winning pizzas with all of us.Neapolitan pizza is an Italian form of pizza that has been around for centuries.It is distinct from other pizza varieties in Italy and can be identified immediately upon tasting it.

A real pizza from Naples can’t be mistaken for anything else!The origins of Neapolitan style pizza may be traced back to Naples, Italy.It is a pretty simple dish by American standards, comprising of dough, tomatoes, mozzarella cheese, olive oil, and fresh basil, occasionally with a little Parmesan cheese on top.

Neapolitan Pizza: History, Variations, and More

• The qualities of a Neapolitan pizza are as follows: To begin, let’s speak about Neapolitan pizza, which is the most well-known form of pizza around the globe.
• Together with pasta, this form of pizza represents a true voice of Italian and Neapolitan food culture, to the point where the UNESCO designated ″the art of the Neapolitan pizza maker″ as a World Heritage Site in 2019.
• The qualities are as follows: The first recorded use of the term pizza was in 997 AD.
• It literally translates as ″flat bread″ in medieval Latin.

However, it was in Naples, around the sixteenth century, that pizza acquired its present connotation.This term stems from pide (or pita), a Turkish word that literally translates as ″bread.″ What is Pizza Napoletana and how does it differ from other pizzas?The city of Naples, Italy, is credited as being the birthplace of pizza.Authentic Napoletana Pizza is made with simple ingredients such as type ″00″ flour, San Marzano tomatoes, freshly whipped egg whites (or ricotta), mozzarella, herbs, and filtered water.The oven must be designed in the shape of a bell and must be powered by wood.

The pizzas must be baked at a scorching 900 degrees Fahrenheit.Long before there was a slice business on every corner in New York, before Wolfgang Puck was sprinkling caviar on salmon pizza in California, and before every frozen food aisle was filled with about 999 different variations of the same thing, there was Neapolitan pizza.Neapolitan pizza is a huge thing — so big, in fact, that it has its own organization, the True Neapolitan Pizza Association, that is only dedicated to this particular kind of pizza.

In addition, according to their standards, it must be baked solely in a wood-fired oven to qualify.

What is Neapolitan pizza?

• Pizza Napoletana is a traditional Italian dish.
• The address is 210 11th Street in San Francisco, California, and the phone number is 415-861-3444.
• Albert Grande, or ″The Pizza Promoter,″ is a businessman who promotes pizza.
• This is the location of Anthony Mangieri’s new San Francisco restaurant.

He used to operate a pizza restaurant in New York called Una Pizza Napoletana.Our Pizza Flour is milled from 100 percent American-grown wheat to exacting ″00″ specifications, making it ideal for making fresh Neapolitan-style pizza at home.Its silky smooth texture results in a dough that is easy to form and that produces a deliciously chewy, crunchy crust.The crust on a Neapolitan pizza is risen and somewhat burnt on the outside, with a crispy surface and a soft and airy inside.The unusual texture is achieved by baking the pizza in a hot oven for a short period of time.

This method of baking also results in the famous leopard-pattern on the crust, which has become synonymous with the dish.Pizza, a national delicacy and cultural symbol, is the subject of an unending debate that pits two styles of pizza against one another: Neapolitan pizza and Roman pizza.The comparison between these two different varieties of pizza necessitates a thorough examination of the advantages and disadvantages of each.

Remarks about the VPN Specifications.VPN, or Vera Pizza Napoletana, is the regulating authority in charge of defining the distinctive characteristics that all Neapolitan pizzas must possess in order to be considered authentic.The following are some of the most important rules to follow if you want to make a ″real″ Neapolitan pizza at home.

Pizza Napoletana Authentic Recipe

• What is the process of making a Neapolitan pizza?
• Pizzaiolos have made alterations to the classic Neapolitan pizza over time, but the Associazione Verace Pizza Napoletana (the ″Association for authentic Neapolitan pizza″) in Naples is an organization dedicated to preserving the original recipe.
• Cooking the ″Verace Pizza Napoletana″ – also known as the ″Vera Pizza Napoletana″ – on the stone surface of the pizza oven rather than in dishes or pizza pans is required.
• The ‘pizzaiolo’ (pizza maker) moves the garnished pizza on the pizza peel using a rotating movement and a wood (or aluminum) pizza peel with a little flour on the surface.

Additionally, Neapolitan pizza is baked at a very high temperature for a very short period of time, often between 800 and 900 degrees Fahrenheit for less than 90 seconds.The 00 flour is essential for preparing a genuine Neapolitan pizza because it cooks to the right consistency in a wood-fired oven, which is essential for creating a crispy crust.Thank you for visiting our Pizza Napoletana, which is open six days a week!Tuesday through Thursday: 11:00 a.m.to 9:00 p.m.

Friday and Saturday: 11:00 a.m.to 9:00 p.m.Sunday: from 12:00 to 7:00 p.m.

At Pizzeria Napoletana, every pizza is prepared in a classic wood-fired brick oven using only the freshest ingredients and dough that is produced fresh every day on the premises.From Neapolitan to Deep-Dish to Wood-Fired to Sicilian, Calzones and Focaccia, The Pizza Bible contains the world’s most popular pizza styles from New York City to Detroit and everywhere in between.TONY GEMIGNANI is the author of this piece.

A step-by-step approach to creating the perfect pizza.More information can be found at http://www.nytimes.com/news/business/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/

About Neapolitan Pizza

We have the pizza napoletana (Neapolitan pizza) and the pizza romana (Roman pizza) to share with you today.But what exactly are the distinctions?We are not concerned in the specific recipe or cooking stages; rather, we are interested in the fundamental features that differentiate one sort of pizza from another.Food.Cuisine originating in Naples; The ice cream dish known as Neapolitan ice cream is a combination of chocolate, vanilla, and strawberry ice cream served side by side in the same container.

• Neapolitan pizza, the original form of pizza prepared in accordance with rigorous guidelines; Ragù alla neapolitana; It is a simple tomato-based sauce borrowed from Italian cuisine; it is also known as Neapolitan sauce.
• A Neapolitan wafer, an Austrian wafer, and a chocolate-cream sandwich cookie are among the treats available.

What is Pizza Napoletana?

Italian government paper describing ″Pizza Napoletana″ has been translated into English by Forno Bravo for the European Union (EU).Enjoy!The components specified in the Pizza Napoletana standard, such as Molino Caputo Tipo 00 pizzeria flour and San Marzano tomatoes, are available for purchase at the Forno Bravo Store in Naples.The free Forno Bravo eBooks Wood-Fired Pizza and Pizza Stone Pizza teach you how to make authentic Pizza Napoletana at home.*Please note that the current international VPN specifications published by the Associazione Verace Pizza Napoletana have been updated and may differ slightly from the original ones listed below.

MINISTRY OF AGRICULTURE COMMUNICATION

Summary: Proposal for the recognition of the Specialita’ Traditionale Garantita ″Pizza Napoletana″ as a Traditionale Garantita Speciality.Date: Thursday, April 25, 2004 Declaration: The petition for registration of the classification of Specialita’ Traditionale Garantita for the product ″Pizza Napoletana,″ as presented in the following Articles 1-13 of the regulation (EEC) number 2082/92, was received by the Ministry of Agriculture from the associations Genuine Pizza Napoletana and Pizza Napoletana, both of which are based in Naples, in order to create this product classification, to distinguish it clearly from other similar products, and to protect the product’s reputation.It has been verified that the petition for production has been requested in the Italian language, and that the product has been created ″in accordance with the Italian tradition,″ and we will proceed with publishing the text of the petition and the manufacturing procedures.Department of Agricultural Food Product Quality and Consumer Protection Division QTC III via XX September n.20 00187 Rome Department of Agricultural Food Product Quality and Consumer Protection Division QTC III via XX September n.

• In thirty days from the date of publication in the official Gazette of the Republic of Italy, the petition referred to above will be submitted to the European Commission for consideration.

THE METHOD OF PRODUCTION OF THE SPECIALITA’ TRADITIONALE GARANTITA “PIZZA NAPOLETANA”

Article 1. Name of the product

In accordance with Italian tradition and using exclusively Italian language terminology, the classification ″Pizza Napoletana STG″ is reserved for the product produced in ovens and from businesses dedicated to the production of Pizza (defined here as Pizzerias) and destined for the final consumer, with specific features specified as follows: It is a type of food preparation that is constructed from a base of risen dough and baked in a wood-fired oven known as ″Pizza Napoletana.″ The product is distinguished by the ingredients used, as well as by the methods and technology used in its manufacture.We define the following names for ″Pizza Napoletana″: ″Pizza Napoletana Marinara,″ ″Pizza Napoletana Margherita Extra,″ and ″Pizza Napoletana Margherita.″ We also define ″Pizza Napoletana Margherita″ as ″Pizza Napoletana Margherita Extra.″

Article 2. Ingredients

Natural water, peeled tomatoes and/or fresh cherry tomatoes, sea salt, and extra virgin olive oil are some of the ingredients that make up the basis of ″Pizza Napoletana.″ To make ″Pizza Napoletana Marinara,″ additional ingredients such as minced garlic and fresh oregano can be added.Pizza Napoletana Margherita Extra includes buffalo milk mozzarella, fresh basil, and freshly chopped tomatoes; ″Pizza Napoletana Margherita″ includes mozzarella STG or Fior di Latte Appennino, fresh basil, and fresh tomatoes.

Article 3. Method of Production

The preparation of ″Pizza Napoletana″ is limited to the use of the following technique of manufacturing, which is carried out in a continuous cycle throughout the process.1) Making the Dough: This is the first step in making the dough.Combine the flour, water, salt, and yeast in a large mixing bowl.Pour a liter of water into a mixer and dissolve between 50 and 55 grams of salt.Next, add 10 percent of the total quantity of flour and 3 grams of hydrated yeast.

• Mix until well combined.
• Start the mixer and progressively add 1800 g of flour at a time until you obtain the consistency you wish for the dough.
• It should take no more than 10 minutes to combine the ingredients.
• Then, using a low speed, mix the dough for 20 minutes, or until it comes together in a single ball.
• The amount of water used to make the dough must be carefully controlled to ensure that the flour is able to absorb the entire amount of water used.
• Touching the mixture should reveal that it is sticky, soft, and elastic.

The ″merceologiche″ characteristics of the flour used in ″Pizza Napoletana″ allow it to absorb between 50 and 55 percent of its weight in water, allowing it to attain the appropriate ″point of pasta″ consistency.It is possible to customize the dough that is produced by the individual pizzaiolo depending on his or her ability.Using a mixer to prepare the dough should be done slowly so that the dough does not become too warm.Second, let the dough rise.

The first step is to take it from the mixer and lay it on a surface in the pizzeria where it may be let to rest for 2 hours, covered with a moist towel.Due to the nature of this method, the dough’s surface will not firm nor will it create a crust as a result of the evaporation of any moisture released from the dough during baking.This is followed by a 2 hour rising period in the form of a ball, which must be formed entirely by hand and is the sole responsibility of the pizzaiolo.The mixture should be divided into smaller sections, which should then be formed into a ball using a spatula.

It is necessary that the dough balls weigh between 180 and 250 g in order to make ″Pizza Napoletana.″ The second stage of the dough rising is as follows: A second rising, which lasts between 4 and 6 hours, is performed on the individual dough balls after they have been created in ″rising boxes.″ These dough balls can be utilized at any time within the next 6 hours if the storage temperature is kept under control.In order to form a pizza base, after the second rising, the dough ball should be withdrawn from the rising box with a spatula and placed on the cooking surface of the pizzeria, on a little coating of flour to prevent the dough from clinging to the surface of the workbench.The pizzaiolo forms a disk of dough with a thickness of not more than 0.3 cm (.11 inch) in the center and a border of not more than 1-2 cm (.4-.8 inch) around it, forming a frame, or crust, by moving the dough ball from the center to the outside and applying pressure to it with the fingers of both hands on the dough ball, which is turned over and around multiple times.The preparation of the ″Pizza Napoletana STG″ cannot be done using any other sort of preparation than what is specified here.The use of a rolling pin as well as mechanical presses are specifically barred from the competition.Characteristics of the flour:

W	220-380
P/L	.50-.70
G	22
Absorption	55-62%
Stability	4-12
Caduta E10	max 60
Falling number	300-400
Dry gluten	9.5-11%
Protein	11-12.5%

Features of the Dough:

Fermentation temperature	25C
Final PH	5.87
TA	0.14
Density	0.79g/cc (+34%)

• A Pizza Napoletana Marinara (Pizza Napoletana) is assembled using the following method. Use a spoon to lay 80g of crushed, peeled tomatoes in the middle of a pizza base, then spiral the sauce around the base in a spiraling motion to coat the whole surface. Add salt to the surface of the tomato sauce in a spiraling motion, if necessary. In the same way, sprinkle a pinch of oregano on top of the dish. Toss the tomato with a thin piece of peeled garlic that has been chopped fine
• Pour 4-5g of Extra Virgin Olive Oil into an oil canister using a swirling motion, starting in the middle and working your way outward from the canister. Pizza Napoletana Margherita Extra: Using a spoon, insert 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes into the middle of the pizza base, then spread the sauce over the whole surface of the base in a spiraling motion
• Add salt to the surface of the tomato sauce in a spiraling motion, if necessary. Spread 80-100g of sliced Mozzarella di Bufala DOP on the top of the tomato sauce, forming a connect lath pattern with the cheese
• set aside. Spread the pesto on top of the fresh basil leaves
• Pour 4-5g of Extra Virgin Olive Oil into an oil canister using a swirling motion, starting in the middle and working your way outward from the canister. A pizza Napoletana Margherita is made by placing 60-80g of pressed, peeled tomatoes or chopped fresh cherry tomatoes in the center of a pizza foundation and then swirling around the base with a spoon to coat it completely with sauce. Add salt to the surface of the tomato sauce in a spiraling motion, if necessary. Spread 80-100g of sliced Mozzarella STG, or Fior di Latte Appennino over the surface of the tomato sauce such that it produces a connect lath pattern on the surface of the sauce. Spread the pesto on top of the fresh basil leaves
• Pour 4-5g of Extra Virgin Olive Oil into an oil canister using a swirling motion, starting in the middle and working your way outward from the canister. 5) Preparing Food: The pizzaiolo moves the pizza to the cooking surface of the oven using a rotational movement and a brief shake, without disrupting the previously produced pizza, using a wood or aluminum peel and a small amount of flour. A wood-fired oven that has attained the required cooking temperature of 485°C (905°F) for the ″Pizza Napoletana STG″ must be used only for the preparation of this dish. By raising the edge of the pizza, the pizzaiolo may check on the progress of the cooking process. By rotating the pizza on a metal peel, the pizzaiolo may change the edge of the pizza that is facing the fire while taking care to always replace the pizza in exactly the same area on the cooking surface, preventing the pizza from burning as a result of the varying temperatures it is exposed to. It is critical that the pizza is baked in a consistent manner over its whole circle. When the pizza is finished cooking, the pizzaiolo takes it from the oven using a metal peel and lays it on a flat, dry work surface to cool. Ideally, the cooking time should not exceed 60-90 seconds. The following properties of the pizza should be present after it has been cooked: To be considered mature, the tomato should have shed all of its surplus water and should be thick and uniform. To make a pizza, the mozzarella di Bufala DOP or the mozzarella STG should be melted on the pie’s surface. The basil, garlic, and oregano will produce a strong scent and will turn brown, but not burnt, as a result of the cooking process. The following temperature guidelines should be adhered to when working with children: Temperature of the cooking surface: 380oC to 430oC (716oF to 806oF)
• The temperature of the oven dome is around 485oC (905oF).
• Cooking time ranges between 60 and 90 seconds.

• The temperature obtained by the dough was 60-65 degrees Celsius.
• The tomatoes achieved a temperature of 75-80 degrees Celsius.
• The temperature achieved by the oil is between 75 and 85 degrees Celsius.
• The temperature obtained by the mozzarella is between 65 and 70 degrees Celsius.

Article 4. Traditional Character

It has been discovered in various forms in the excavations of practically every known ancient culture, most notably in the shape of a dough foundation on which food can be placed and which also serves as a serving dish.The name ″pizza″ was first used in Italy in 997, in the Codex cajetanus of Gaeta, which was written in the language of the time.The actual ″Pizza Napoletana,″ as it has come to be called in Naples, is a base of dough that is covered with tomatoes that was created in the aftermath of a specific historical event: Cristoforo Colombo’s discovery of America in 1492, which marked the beginning of the modern pizza era.It was the Genoese navigator who was responsible for transporting the tomato plant to Europe.To the city of Naples, the tomato plant was initially imported from Spain in 1596, when it was employed as a decorative plant for the first time.

• It was Vincenzo Corrado, the chef to Prince Emanuele of Francavilla, who published ″Gallant Food″ (Naples – And.
• Raimondiane 1733) in which he documented the earliest historical evidence of the use of tomatoes in the cooking of the time.
• Following this treaty on the meals most widely consumed in Naples, the same Corrado claims that the tomato was utilized in the making of pizza and macaroni, so contributing to the creation of two items that are important to both the good fortune of Naples and the history of cookery.
• We can consider them to be the first formal debut of the ″Pizza Napoletana,″ a foundation of dough topped with tomato sauce, in the United States.
• Without a doubt, the first pizzerias were established in Naples, and until the middle of the twentieth century, pizza was considered to be a product exclusive to Naples and its pizzerias.
• Since 1700, there have been establishments in Naples known as ″pizzerias.″ It was the king of Naples, Ferdinando of Bourbon, who broke with convention by visiting some of the city’s most known pizzerias to sample the traditional meal that helped to establish the city’s international reputation as a pizzeria destination.

From that point forward, the ″pizza″ was changed into a restaurant that was solely dedicated to the preparation of the ″pizza.″ The ″Marinara,″ which was invented in 1734, and the ″Margherita,″ which was invented in 1796-1810 as a gift to the Queen of Italy on her visit to Naples in 1889, are the most popular and well-known pizzas in the city of Naples.The colors of the pizza (tomato, mozzarella, and basil) are reminiscent of the colors of the Italian flag.While pizzerias have popped up all throughout Italy and the world, each one can trace its origins back to the city of Naples and its environs.And they are all linked to the phrase ″Neapolitan pizza″ in the sense that they all remember in some way their relationship with Naples, where this product has stayed constant for over 300 years.

In May 1984, practically all of the ancient Napoletani Pizzaioli gathered to draft the technique for making the Pizza Napoletana, which was signed and formally documented by the notary Antonio Carannante of Naples.The method was signed and officially recorded by the notary Antonio Carannante of Naples.

Article 5. Features of the Final Product

STG presents ″Pizza Napoletana″ as a fresh-from-the-oven product that is circular in form and has a variable diameter that should not exceed 35 cm (14″).It has an edge that is elevated (crust) and a center that is covered by the contents.The core of the pizza foundation will be 0.3 cm (.11 inch) thick, and the crust will be 1-2 cm thick in the middle (.4-.8 inch).The pizza should be soft and elastic, and it should be easy to fold into a ″booklet.″ b.Appearance: ″Pizza Napoletana″ STG is distinguished by a golden-colored raised crust that is distinct from the oven and tender to the touch and to the tongue.

• The components, which are nicely combined with the olive oil and are framed in the middle of the pizza by the red tomato, are placed in the center of the pizza.
• Marinara, with the green of the oregano and the white of the garlic; Pizza Margherita, with the white of the mozzarella browned all over and the green of the basil in leaves that have darkened as a result of cooking.
• The consistency should be supple, elastic, and pliable, not hard and rigid.
• When cut, the product is soft to the touch and bursting with taste, with a crust that exudes the fragrances and flavors of freshly baked bread, blended tomato flavors, the scents and flavors of fresh oregano, garlic, and basil, and the flavors of cheese that has been melted.
• After being baked, the pizza has a distinctive scent that is both aromatic and fragrant as it comes out of the oven.
• b.

Chemical Analysis Pizza Napoletana STG – Marinara (Type: Marinara).ANALYSIS OF THE PRODUCT – NUTRITIONAL CHARACTERISTICS

	g/100 g	Kcal/100 g	Kjoule/100
Carbohydrates	25.48	102	432.4
Protein	4.04	16.16	68.5
Lipids (fats)	3.48	31.31	132.8
Energy Value/100 g		149.47	633.79

Pizza Napoletana STG- Type: Margherita PRODUCT ANALYSIS – NUTRITIONAL CHARACTERISTICS Pizza Napoletana STG- Type: Margherita PRODUCT ANALYSIS – NUTRITIONAL CHARACTERISTICS

	g/100 g	Kcal/100 g	Kjoule/100
Carbohydrates	19.31	77.26	327.58
Protein	8.05	32.21	136.6
Lipids (fats)	7.39	66.56	282.21
Energy Value/100 g		176.03	746.39

STG- Type: Margherita Extra PRODUCT ANALYSIS- NUTRITIONAL CHARACTERISTICS – Pizza Napoletana STG- Type: Margherita Extra

	g/100 g	Kcal/100 g	Kjoule/100
Carbohydrates	19.31	77.24	327.5
Protein	8.32	35.28	149.58
Lipids (Fats)	8.39	75.52	320.2
Energy Value/100 g		188.04	797.28

Article 6. Storage

When ordering Pizza Napoletana, it is recommended that you devour it as soon as possible, just out of the oven. If the pizza is taken out of the pizzeria and consumed later, it no longer possesses the characteristics of an authentic ″Pizza Napoletana.″

Article 7. Signage and Brand

Pizzerias that have been approved by the STG as producing authentic ″Pizza Napoletana″ can display the emblem mentioned below: The logo depicts a profile of the Gulf of Naples, with Mount Vesuvius in the background in red, as well as a pizza that includes the key ingredient in the recipe.The design is surrounded by a green border.The words Pizza (in green) Neapolitan (in red) appear beneath the graphic, and the abbreviation STG appears in white within a bar of the letter N, which is the second bar of the letter N.

Article 8. Monitoring

Pizzerias seeking certification for the STG ″Pizza Napoletana″ will be checked for the following standards: the correct methods and phases of mixing, rising, and preparing the dough, as described above; the correct methods and phases of baking the pizza; the correct methods and phases of preparing the dough; the correct methods and phases of baking the pizza; the correct methods and phases of baking the pizza; and the correct methods and phases of baking the pizza.Checking that the pizzeria is following the structure outlined in the previous articles; closely monitoring the critical points (HACCP); verifying the usage of the ingredients and the methods outlined above; verifying the proper storage and use of ingredients (HACCP); verifying that the pizzeria is following the structure outlined in the previous articles.14 of the European Community Regulation (EEC) No.2082/92.More Reading: http://www.theguardian.com/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/magazine/ Return to the Overview of Vera Pizza Napoletana FAQs for Vera Pizza Napoletana page.

• Vera Pizza Napoletana Policies and Procedures

What is Pizza Napoletana – Pizaro’s Pizza

The city of Naples, Italy, is credited as being the birthplace of pizza.Authentic Napoletana Pizza is made with simple ingredients such as type ″00″ flour, San Marzano tomatoes, freshly whipped egg whites (or ricotta), mozzarella, herbs, and filtered water.The oven must be designed in the shape of a bell and must be powered by wood.The pizzas must be baked at a scorching 900 degrees Fahrenheit.All of Pizaro’s pizzas are prepared in precise conformity with the VPN requirements, which are explained in further detail below.

Ingredients

• Italian flour of type ″00″ – this whole wheat, low gluten silken four generates a soft, tasty, and fragrant crust that is both savory and aromatic in taste.
• San Marzano tomatoes – these tomatoes are cultivated in the rich volcanic soil at the base of Mt. Vesuvius, and they are known for their flavor and sweetness. Because these tomatoes are inherently sweet, they caramelize beautifully in the scorching heat of the brick oven.
• Sea Salt
• Fresh Mozzarella – ″Fior di Latte″ (100 percent whole milk) is used to make the mozzarella. This cheese has a texture that is rich, smooth, and creamy
• The use of fresh herbs – locally cultivated fresh herbs are used to garnish each pizza

The Pizza

• In order to make each Napoletano pizza unique, the dough is hand stretched and roasted in a wood-fired brick oven at 900 degrees for 90 seconds before being sliced. This results in a pizza that has the following ingredients: With a crunch on the outside, the cornicione (outer crust) is soft.
• The center of the pizza is extremely thin and soft/wet
• The diameter is around 12 inches.
• Each pie is a one-of-a-kind work of art created by an artist, thus it may not be completely round.

Traditional Neapolitan pizza is eaten with a knife and fork, or ″libretto style,″ which literally translates as ″book-folded method″ in Italian. We hope you enjoy yours, in whatever form it takes.

The Dough

″00″ is the number to enter. Italian flour is combined with water, salt, and live yeast to form a paste. It is let to ferment for a period of time before being hand sliced and shaped into dough balls. Using his hands, the Pizzaiolo stretches the dough balls before placing them in the wood-fired ovens to cook them.

The Oven

Our brick oven was built in Naples, Italy, and then moved to the United States to be used for cooking.The oven is constructed of brick and mortar using volcanic sand from Mt.Vesuvius, and it is equipped with a baking stone floor known as a ″biscotto.″ The oven is clad in a marble finish that is both black and white.This oven can bake at temperatures in excess of 900 degrees Fahrenheit for an extended period of time.

The Pizzaiuolo

In Naples, the person who makes the pies is referred to as a Pizzaiuolo. These highly talented craftsmen are extremely enthusiastic about the quality of the pizzas that they prepare and are known for their attention to detail. Their primary concentration is on making the greatest pizza possible. When you need to cook a pizza in 90 seconds at 900 degrees, you must be completely concentrated.

What is Neapolitan pizza?

When it comes to cuisine, pizza serves as Italy’s ambassador to the rest of the globe.Taking a bite out of a freshly baked pizza is like taking a bite out of the Italian dream.Even though there are many various varieties of pizza to choose from, there is only one pizza that stands head and shoulders above the others in terms of its flavor profile, history, craftsmanship, and ease of preparation: Neapolitan pizza.So, what exactly is a Neapolitan-style pie?This pizza, which originated in the city of Naples (thus the name Neapolitan), on the lush soil of Campania beneath Mount Vesuvius, has been granted ″Traditional Speciality Guaranteed″ status, which implies it must be prepared in a certain manner in order to be referred to as Neapolitan pizza.

• It is for this reason that it is included on the UNESCO list of intangible cultural treasures.
• Tomatoes and mozzarella cheese are used to make Neapolitan pizza, which is a flat-topped pizza type.
• The tomato and the piece of mozzarella in question cannot just be any tomato or any piece of mozzarella; only certain items will suffice in order to claim the pizza’s protected status.

What type of cheese is used to make Neapolitan pizza?

When it comes to cheese, pizza manufacturers are only permitted to use one of two types of cheese.Water buffalo milk is used to make the first of these cheeses, Mozzarella di Bufala Campana, which is also a protected cheese produced only in the Campania and Lazio regions of Italy.The second type of mozzarella is Fior di Latte di Agerola, which is made from cow’s milk and comes from the Agerola region.

What type of tomatoes are used to make Neapolitan pizza?

It’s time to harvest our tomatoes now that we’ve found a source for our cheese.For the second time, we have two choices, both of which grow in the fertile volcanic soil south of Mount Vesuvius and are thus edible.These are the world-famous San Marzano tomatoes from Italy, which are frequently found being exported all over the world.The second variety is the Pomodorino del Piennolo, a tiny grape tomato from the area that is less well-known.This exquisite pie isn’t just the sum of its components; it’s also the culmination of centuries of tradition and meticulous attention to detail.

• The pizza was first made in Naples in the 16th century, when early explorers brought the tomato back from Peru and introduced it to the rest of Europe.
• Even if the majority of people had no idea what to make of the meal, those in need weren’t going to turn their noses up at anything fresh to eat.
• Their tomato-topped flatbreads gained popularity, and the meal soon became popular around the world.
• Hundreds of years later, the city of Naples has refined the art of making pizza into a precise technique.
• Food produced in a wood-burning oven must meet certain specifications regarding ingredients, size, dough composition, and the manner in which it is to be served.
• Let’s discuss about the dough for Neapolitan pizza.

The components for the dough are straightforward, but in order to create it properly, you’ll need a steady hand and a steady hand.All you’ll need to get started is water, salt, yeast, and a special flour that’s been specially prepared.When making Neapolitan pizza dough, it is important to use a special wheat flour (type 0, type 00, or a combination of the two) that has a high protein level in order to maintain the dough’s elasticity.The dough must be made by hand or with a low-speed mixer before being allowed to prove for at least 8 hours.

The dough is then stretched and prepared entirely by hand to a thickness of around 3 millimetres, which is the standard for Neapolitan pizza.A short finish in a hot wood-burning oven will be applied after the dough has been prepared and the toppings applied before it is baked.A total of 60 to 90 seconds are required for the entire cooking procedure.When it comes out of the oven, the dough will be delicate and soft, it will have a wonderful aroma, and it will, of course, taste absolutely excellent.

Because of the high level of skill required to produce this dough, many individuals choose to attend pizza school in Naples to ensure that they are doing it correctly.Any minor blunder might result in a ruined pizza experience.Because of the meticulous attention to detail shown in every step of the process—from the procurement of ingredients to the preparation of the dough to the precise cooking technique and temperature—this pizza stands out from the others.Is your mouth watering at this point?To learn more about Naples, consider taking the train from Rome to the city and sampling some of the city’s classic pizza offerings.It is possible to create a broad number of toppings and modifications for Neapolitan pizza.

The most well-known of these is, without a doubt, the Margherita Pizza.Traditionally, the ingredients for pizza Margherita are tomatoes, sliced mozzarella cheese, basil, and extra virgin olive oil.It’s impossible not to be met by the strong perfume of freshly made bread, the acidity of tomatoes and mozzarella cheese, the scent of basil, and a herbal touch from the olive oil as this pizza comes out of the oven.

• Every mouthful is a piece of culinary perfection.
• If you’d like to have some true Neapolitan pizza but don’t want to spend a lot of time in Naples, our Pompeii and Mount Vesuvius Day Tour from Rome includes a great taste of this authentic Italian food for lunch, which is included in the price of the tour.
• Whatever choice you select, make sure you don’t miss out on a pizza that will be remembered for a long time to come!

National Pizza Day – Rome v Naples

6449 people have looked at this page. Let us enumerate the ways in which we appreciate you, dear pizza: 1) You’re very scrumptious. 2) See the preceding paragraph. To be really honest, it pretty much sums everything up. Do you think there’s anything better than putting a fresh pizza directly from the oven in front of a hungry person’s hungry face?

Pizza – a brief history

The earliest known use of the term ″pizza″ goes back to 987 AD and was shown to have originated in Gaeta, a hamlet in the southern Italian region of Lazio.It is said to have originated from the Latin word ″pinsa,″ which means flatbread.The origins of the modern-day pizza that we all know and love may be traced back to the 18th century addition of tomato to the top of focaccia (a sort of flatbread) in Naples.If you’re interested in the history of pizza, you might find this book interesting.

Naples v Rome – are you soft or crispy?

According to a study conducted by the Società Dante Alighieri, ″pizza″ was the most well recognized Italian term outside of Italy (8 out of the top 10 were food-related!).There are at least 25,000 pizzerias in the United States — Did you know that you can’t legally call yourself a pizzeria unless you have a wood-fired oven on the premises?With such a large number of pizzas being produced, it is inevitable that there would be a large number of different variants available, each with a limitless variety of toppings.The Roman and the Neapolitan / Romana and Napoletana / are two styles of pizza that we’ll be highlighting on National Pizza Day.In terms of base quality, which is better: the deeper, softer Neapolitan or the thinner, crispier Roman?

• Participate in our Twitter poll.

Don’t mess with the pizza police!

The fundamental distinction between the pizzas of Rome and Naples is the dough used in their preparation.In Naples, the dough is created with flour, yeast, water, and salt; in Rome, the dough is made using olive oil, which allows the dough to be stretched to be thinner.They are also baked at different temperatures, with Neapolitans being cooked at 750-1000°F (399-538°C) and Romans being cooked at a somewhat lower 500-600°F (260-316°C).The margherita is the most traditional Neapolitan pizza, as it is topped with tomatoes, mozzarella, and basil.The Italian flag’s colors are red, white, and green, and they represent the country’s unity.

• During a visit to Naples in 1889, the Queen of Italy was feted with a special pizza made in her honor.
• The European Union awarded the Neapolitan pizza the