Mastering Pizza by Marc Vetri & David Joachim

Author:Marc Vetri & David Joachim [Vetri, Marc]
Language: eng
Format: azw3, epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-08-27T16:00:00+00:00

Some people go to Naples, get a certificate showing that they’ve learned how to make “true” pizza Napoletana (which costs about $2,000), and then open up a pizza shop that says, “we serve true Neapolitan pizza.” But a few days and a guidebook does not a master pizzaiolo make! It takes years to understand everything that goes into great pizza.

But I get it. Naples is the birthplace of pizza and when people throw together a gluten-free crust made from cauliflower, top it with sunflower seeds, and call it pizza, you have to draw the line. Back in 1984, the old guard pizzaiolos of Naples defined exactly what pizza Napoletana is and is not. Here’s a summary, according to the Associazione Verace Pizza Napoletana (AVPN):

Vera Pizza Napoletana (VPN, or true Neapolitan pizza) is limited to two types: marinara (tomato, oil, oregano, and garlic) and margherita (tomato, oil, mozzarella or fior di latte, grated cheese, and basil). But the association “reserves the right to accept variations of the product and recognize their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of gastronomy.”

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