| While many pizza pies call themselves "Neapolitan," the | | | | Neapolitan pizza: Mozzarella di Bufala Campana. This |
| fact is that there are certain "requirements" (if you will) | | | | cheese is made from the milk of water buffalo that |
| to make a pizza truly Neapolitan. Through this article | | | | are raised on the marshlands of Campania and Lazio. |
| you are provided an overview of what it "takes" to | | | | These water buffalo actually are kept in a semi-wild |
| make a truly Neapolitan pizza pie. Brace your taste | | | | state. |
| buds for a look at one of traditional pizza variations | | | | The base of genuine Neapolitan pizza is made from |
| loved by many. | | | | dough the consists only of Italian flour of a specific |
| Truly authentic Neapolitan pizza pies are crafted only | | | | type (specifically, Type 0 or Type 00). Moreover, only |
| with local ingredients from the Neapolitan region of Italy | | | | natural Neapolitan yeast or brewer's yeast is used in |
| - period. Purists maintain that there can be no | | | | the preparation of the dough. Finally, the salt and water |
| exceptions and no substitutes. (Of course, as is the | | | | used in the preparion of the dough for the base |
| case with any relating to pizza, there are always | | | | likewise must come from the Neapolitan region of Italy |
| variations on a theme which turn out to be tasty in | | | | itself. |
| their own rights.) | | | | The dough must be kneaded by hand (or, perhaps, |
| The fact is that there is a specific set of proposed | | | | with a low speed mixer). Once rising process is |
| rules dictating precisely how Neapolitan pizza can be | | | | completed, the dough must be formed by hand. Even |
| made. One who does not follow these rules is not | | | | the size and look of the base or crust must be precise. |
| making true Neapolitan pizza. The rules have been | | | | The base cannot be more that 3 mm (1/8 inch) thick. |
| proposed by the organization that oversees the | | | | The pizza itself must be baked for between 60 and |
| creation of true Neapolitan pizza: Associazione Vere | | | | 90 seconds in a stone over set at 905 degrees |
| Pizza Napoletana. | | | | Fahrenheit. The fire must be created using oak wood |
| In regard to the ingredients of Neapolitan pizza, only | | | | only. When cooked, the pizza should be "tender, crispy |
| San Marzano tomatoes are used. These tomatoes | | | | and fragrant" according to local tradition. In the end, a |
| can only be found on the volcanic plains that lie to the | | | | person who gets the chance to dine on true |
| south of the legendary Mount Vesuvius. In addition, only | | | | Neapolitan pizza may very well be experiencing a |
| a very specific type of cheese can be used on a true | | | | once in a lifetime delight ... to say the least. |