juliaclairejackson
Naples Icon Number 2
They say that youve never eaten pizza until youve eaten it in Naples and yes they are right.
Here are the guideline that make them so extraordinary: According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content must be used. The dough must be kneaded by hand on a marble work surface. After the rising process, the dough must be formed by hand without the help of a rolling pin and may be no more than 3 mm (⅛ in) thick in the centre and no more than a 1-2cm crust . The pizza must be baked for 60–90 seconds in a 485 °C stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant and served without delay. Enjoy!
Naples Icon Number 2
They say that youve never eaten pizza until youve eaten it in Naples and yes they are right.
Here are the guideline that make them so extraordinary: According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content must be used. The dough must be kneaded by hand on a marble work surface. After the rising process, the dough must be formed by hand without the help of a rolling pin and may be no more than 3 mm (⅛ in) thick in the centre and no more than a 1-2cm crust . The pizza must be baked for 60–90 seconds in a 485 °C stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant and served without delay. Enjoy!