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N a p o l i

             A VPN-certified margherita pizza. The denomination of "Vera Pizza Napoletana" is reserved exclusively to pizza made according to the following rules:
1. It must be made only with flour, natural yeast or (baker's) yeast, salt to taste, and water. all     types of fat are absolutely forbidden from inclusion in the dough.

2. The diameter of the pizza should never exceed 30 centimeters ( 10-12 inches)

3. Dough must be kneaded by hand or by approved mixers that do not cause the dough to     overheat. (If the dough overheats, it speeds up the fermentation process.)

4 The pizza dough must be punched down by hand and not by mechanical means (never use a    rolling pin, etc.)

5. The cooking is done directly on the floor of the oven. (the use of sheet pans or other pans I    is not allowed.)

6. The oven must be made of brick and materiale refrattario. (refractory material similar to    volcanic stone) and must be fired with wood. (Operator's choice)

7. The oven temperature must be at least 400 C. (750-800? F.)

8. The classic Pizza ingredients are: Marinara - tomato, oregano, garlic, olive oil, salt:    Margherita - tomato, mozzarella, olive oil, basil, salt.

9. Variations on the Classics, which are inspired by tradition and fantasy, are accepted,   provided they are not in conflict with the rules of good taste and culinary laws.

10. The Pizza must have the following characteristics: not crusty, well done, and fragrant, with   the border high and soft.

The above rules are set by the Association of VERA PIZZA NAPOLETANA, which is part of the Association of Pizzaiola Europa and sustaining members.

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