What is Neapolitan Pizza?
Naples is the birthplace of pizza and
Neapolitan pizza captures the pure essence of simple and delicious Italian food preparation. The Associazione Verace Pizza
Napoletana has determined that the VPN certification mark is reserved exclusively for those establishments whose pizzas fulfill
the following standards:
Ingredients:
Flour – Tipo “00” (type
00) refers to a low gluten, silky flour that produces the famous soft crust familiar to all Neapolitans.
Tomatoes –
San Marzano tomatoes grown in only one place on earth – the rich volcanic soil in the shadow of Mt. Vesuvius. They are
picked at their peak ripeness and contain a lower acid level and a natural sweetness that helps them to caramelize in the
intense heat of the wood-fired oven. Cheese – only fresh mozzarella, whole milk “fior di latte” is permitted.
This cheese was invented in Naples and has a rich, creamy texture.
Herbs – fresh herbs are key toppings in the
making of Neapolitan pizzas. Fresh basil is a required ingredient of the VPN Pizza Margherita.
Water – the water
used in Neapolitan pizzas is free of chemicals that can have a negative impact on taste and texture.
Yeast – only
natural, fresh yeast is permitted.
Production:
The pizza dough must be worked with
the hands or with a mixer approved by the VPN Association. After rising, the dough must be shaped with the hands and without
a rolling pin or any mechanical means.
The Finished Pizza:
The pizza should
present the following characteristics: soft, well-cooked, fragrant. It should be enclosed in a high, soft edge of crust, with
a micro-thin patina of crunch. It is not uncommon to find at least one flame-blackened blister on the “cornizione”
(the rim).
Neapolitans eat their pizza “a libretto” meaning folded like a book, or with a knife and
fork. Either way, you are sure to enjoy the delicious flavors of Naples.
Serving Seattle's Best Coffee and
Tazo Tea, both products from Starbucks.
