Pizza is an artisanal product, so it could be slightly different from pizzeria to pizzeria.
2) THE DOUGH
The dough is made with just water, salt, yeast and flour and is left to proof for at least 8 hours.
3) THE STRETCHING TECHNIQUE
The disk of dough is stretched exclusively by hand. This technique moves the air from the centre outwards so that the edge stays more puffy and will form the crust with the cooking.
4) THE PRODUCTS USED HAVE TO BE PREFERABLY FROM CAMAPNIA
The peeled tomato crushed by hand doesn’t have to look too dense but chunky. In case of fresh tomato, it has to be chopped in slices.
The buffalo mozzarella (chopped in slices) or the fior di latte (chopped into strips) have to be spread uniformly on the pizza.
The grated cheese (if used) has to be spread on the pizza with a circular and uniform movement of the hand.
The fresh basil leaves are just put on the condiments. The extra vergin olive oil is poured with a spiral motion.
Besides the Margherita and the Marinara other kinds of pizza are allowed as long as they meet the AVPN regulation and the Italian gastronomy.
5) THE COOKING
The pizza must be cooked in a wood-fired oven, and not using a baking pan, for 60-90 seconds.
6) COOKING QUALITY
The pizza has to be easy to fold (a libretto). The crust has to be 1-2 cm high, even and puffed up. Its color should be golden and with a very few burns and bubbles. Lifting one side of the pizza, and seeing the part underneath check if it is golden and without strong burns.
7) THE APPEARANCE
The pizza should be round, with a diameter non greater than 35 cm, the crust has to be puffed up, while the center has to be max 4 mm thick. The red of the tomato stands out in the middle and blends with the oil and with the green of the oregano and the white of the garlic in the Marinara, and with the white of the mozzarella and the green of the basil leaves in the Margherita.
8) THE AROMA
When the pizza is just taken out of the oven, it should have:
– an intense smell of baked bread,
– a slightly acid scent of tomatoes and mozzarella,
– a fruity and spicy flavor coming from the oil and the garlic,
– a fresh and “grassy” flavor of the basil and the oregano.
9) THE TASTE AND THE HARMONY
The pizza has an intense and balanced flavor, the aroma of the baked bread blends with the slightly acid flavor of tomato, with the savory mozzarella, the fresh basil and with the bitter and spicy tastes of oil and garlic..
10) THE NUTRITION FACTS OF THE NEAPOLITAN PIZZAT
Pizza is a dish that is the emblem of the Mediterranean diet:
– Pizza Margherita, energy value : about 800 Kcal (made with a ball of dough of 250 grams).
– Pizza Marinara, energy value: about 550 Kcal (made with a ball of dough of 250 grams).