What Are The Rules For An Authentic Pizza Napoletana?
For an authentic Pizza Napoletana, the dough must be made with specific flour, salt, water, and yeast, hand-kneaded, and undergo a fermentation process of at least 8 hours. The pizza should have a thin base, a high edge, and be baked in a wood-fired oven at a temperature of around 905°F for no more than 90 seconds. It should be topped with specific ingredients such as San Marzano tomatoes, mozzarella di bufala, and fresh basil. Finally, it should be served soft, fragrant, and with a bit of singeing on the crust.