NAPOLI RULES

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All our pizzas follow the strict tradition of Napoli rules, read on…

The real Neapolitan pizza must be cooked in a wood-fired dome oven operating at a temperature of about 900 F. Gas, coal, electrical, or wood/gas combined ovens, while capable to produce a delicious pizza, do not conform to the Neapolitan tradition and are not allowed.

(Vera Pizza Napoletana) must be cooked on the stone surface of the pizza oven and not in dishes/pizza pans.

Wheat flour type “00”: highly refined flour which has been milled to standard “00” (doppio zero). A small amount of wheat flour type “0” (Manitoba) is allowed to be added providing the percentage ranges from 5 to 20%.

Water: must be clean and free of gas.

Salt: Only sea salt must be used

Yeast: Compressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used.

All types of fat must be excluded from the dough.

Mix the dough at low speed

The formation of the balls must be done exclusively by hand

Base: Must be formed exclusively by hand

Thickness: No more than 4 mm

Border: Should be no greater than 1-2 cm

Tomatoes – S Marzano Tomatoes from the plains of Mount Vesuvius

Tomatoes must not be genetically modified or altered in any way

Oil – Cold pressed olive oil that has not been refined, that is, extra-virgin or virgin olive oil

Mozzarella – Certified mozzarella di bufala campana D.O.P made with the milk from water buffalo raised in the marshlands of Campania and Lazio

Origano – “Origanum vulgare” from the “Labiatae” family.

Basil – Fresh Basil must be used.

Cheese – Grated Hard cheese must be used

The consistency of the ” Verace Pizza Napoletana ” – (Vera Pizza Napoletana) should be soft, elastic, easy to manipulate and fold.