The Law

Pizza Napoletana

the rules proposed by the associazione vera pizza napoletana (avpn) are as follows:

The genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00), natural Neapolitan yeast or brewer's yeast, salt, and water.

The dough must be kneaded by hand or with a low-speed mixer. Dough balls must weigh between 200–280 grams to obtain a pizza with a diameter between 22–35 cm.

After rising, the dough must be formed by hand without a rolling pin or machine and may be no more than 3 mm thick.

Baking is done in a wood-fired stone oven at 430–480 °C for 60–90 seconds.

The cooked pizza should be soft, elastic, tender, and fragrant.

Tomatoes used are traditionally San Marzano or pomodorini del Piennolo del Vesuvio.

Cheese is traditionally mozzarella di bufala campana or fior di latte di Agerola.

For more details, visit www.pizzanapoletana.org.