Neapolitan pizza


Neapolitan pizza 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 pomodorino 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 Mozzarella. Pizza napoletana is a traditional speciality guaranteed product in the European Union and the United Kingdom, and the art of its making is included on UNESCO's list of intangible cultural heritage.

Recipe

According to the rules proposed by the Associazione Verace Pizza Napoletana, 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, finely ground wheat flour, with no more than 20% of the flour being strong 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 0.25 cm in height. The pizza must be baked for 60–90 seconds in a wood-fired oven.

UNI and traditional speciality guaranteed

Neapolitan pizza has a protected status granted by the Italian Standardization Body administered by the Associazione Verace Pizza Napoletana. A protected designation is available to pizzerias that meet strict requirements in following Neapolitan traditions in the art of pizza making. The association enforces its guidelines in part through the use of mystery shoppers.
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.