Page "Pizza" Paragraph 13

According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour ( type 0 or 00, or a mixture of both ), natural Neapolitan yeast or brewer's yeast, salt and water.

For proper results, strong flour with high protein content ( as used for bread-making rather than cakes ) must be used.

The dough must be kneaded by hand or with a low-speed mixer.

After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than thick.

The pizza must be baked for 60 – 90 seconds in a stone oven with an oak-wood fire.

When cooked, it should be crispy, tender and fragrant.

There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.

The pizza napoletana is a Traditional Speciality Guaranteed ( Specialità Tradizionale Garantita, STG ) product in Europe.