Wednesday, June 11, 2014

What Authentic Neapolitan Pizza Should Look Like

By Sally Delacruz


The world has Italy to thank for some life-saving inventions. In fact, some, such as the artificial heart and the ambulance, can literally save lives. There are other Italian inventions though that feel like life-savers when you need a pick-me-up. One of these is the pizzeria and people from Sydney, NSW to Toronto, ON can't imagine the world without authentic Neapolitan pizza.

Pizza is the ultimate comfort food, with its crispy crust and gooey melted cheese. Everyone has a personal preference too. Some people like their crust thick and the pie topped with as many different things as the base can take. Others prefer to stick to tradition with a simple, crispy slice.

The concept of a bread-like crust topped with cheese and herbs is not a new one. The ancient Greeks had a version, as did the Romans, who also added honey. The pie that most people know today came much later, though, after tomatoes made it from the New World to Europe. It originated in Naples during the late 19th century and was originally a type of food for the working class.

Making Italy's favorite food specialty is serious business. There is even an organization that tries to protect the traditional way of doing things. The AVPN is the True Neapolitan Pizza Association and is based in Naples. It has strict regulations on exactly how a pie may be created to still be recognized as Naples-style. Its branch in the Americas is called the VPN.

The regulations for the crust specify everything from what it may contain to how thick it should be. Only certain types of flour are allowed and dry yeast is a no-no. While kneading the dough by hand is the traditional way to do it, using a mixer set at a low speed is acceptable too.

The base must be formed completely by hand. Using a rolling pin is not allowed. This can be hard work, since the base cannot be thicker than 3 mm. It's usually not very big either, so that the pie will be perfect for one person. Cooking it requires a maximum of 90 seconds in a hot wood-fired oven, so that it's crispy. The AVPN even specifies the type of wood that can be used in the oven.

The AVPN recognizes only three variants when it comes to the toppings. The marinara has tomato, oregano, garlic and olive oil. The Margherita Extra uses buffalo mozzarella that comes from the Campania region, extra-virgin olive oil, fresh basil and tomatoes. Probably the most common variant is the Margherita, which is similar to the Margherita Extra but where regulations about the cheese and oil used are less strict. However, not just any tomato will do and only a handful of varieties are acceptable.

The final product is never served already sliced because this could make the crust soggy. Neapolitans normally use a knife and fork to eat the pie. However, some pizzerias will fold the crust in special paper so that you can eat it without utensils. If you want to be sure that your slice of cheesy goodness is authentic, check that the pizzeria is a member of the AVPN or VPN.




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