Flavors + Knowledge is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Buongiorno amici:

Today’s food cast concerns Pizza Napoletana. Below is some crucial info on the pizza.

Rule #1
Neapolitan Pizza is a hand-crafted, artisanal product. Every pizza is unique, much like a snowflake, and will take on its character. Italian rules state that a Neapolitan pizza must be “somewhat roundish.”

Rule #2
Neapolitan Pizza dough must be made with only water, salt, fresh yeast, and “Double Zero” flour imported from Naples, Italy.

Rule #3
The dough of Neapolitan Pizza is proofed at 73.5 F for a minimum of 8 to 24 hours.

Rule #4
To make Neapolitan Pizza, the Pizzaiolo expertly stretches the dough strictly by hand on a marble countertop using light and circular pressure to move air from the center toward the edge allowing the crust to grow during cooking.

Rule #5
The critical ingredients used to make Neapolitan Pizza must be from the Campania region, in the south of Italy.

Rule #6
Peeled tomatoes for Neapolitan Pizza must be drained and crushed by hand for better consistency to not crush the tomato seeds and add a bitter taste to the sauce.

Rule #7
When using fresh tomato on Neapolitan Pizza, it must be one of the approved varieties grown in the Campania region of Italy.

Rule #8
Buffalo or Fior di Latte mozzarella can be used on Neapolitan Pizza, as long as its provenance is certified.

Rule #9
The Parmesan cheese used on the pizza Margherita must be spread with a circular and uniform hand motion.

Rule #10
A good Neapolitan Pizza has a crust around the edges of about 1-2cm high (1/2 into 3/4in), soft and airy, with few bubbles and charring.

Rule #11
Extra Virgin Olive Oil is a vital ingredient in Neapolitan Pizza. Extra-virgin olive oil must be poured from a thin spout in a spiral motion. It must be added to the pizza before cooking, but some additional oil may also be used after the cooking for extra taste.

Rule #12
When preparing a Margherita pizza, basil leaves may be added before mozzarella cheese to avoid burning them during cooking.

Rule #13
Neapolitan Pizza must always be cooked directly on the cooking surface of the wood-fired oven without any baking pans.

Rule #14
To cook Neapolitan Pizza to perfection, the oven must be a double-dome wood-fired oven and reach 485°C (905F°).

Rule #15
While lifting one hem of the disk to check on the cooking, the Pizzaiolo cooks the pizza for about 60-90 seconds. {Trusted Source}

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit walterpotenza.substack.com/subscribe