Is a hand-tossed, medium-thickness crust pizza, topped with simple sauce made from fresh tomatoes, mozzarella and basil. This style originated in Naples, Italy. The pizza is cooked at very temperatures up to 950F for a short amount of time 60 – 90 seconds in a wood fired oven using authentic ingredients and traditional dough recipes. A Neapolitan pizza is characterized by a thin base with puffy crusts, and patches of charring from the flames. According to the AVPN, when made per VPN guidelines, “the consistency of the ‘Verace Pizza Napoletana’ should be soft, elastic, easy to manipulate and fold. The center should be particularly soft to the touch and taste, where the red of the tomato is evident, the white of the mozzarella should appear in evenly spread patches, with the green of the basil leaves.« Back to Glossary Index
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