Pizza is an artisanal product, so it could be slightly different from pizzeria to pizzeria.
The dough is made with just water, salt, yeast and flour and is left to proof for at least 8 hours.
The disk of dough is stretched exclusively by hand. This technique moves the air from the centre outwards so that the edge stays more puffy and will form the crust with the cooking.
The products used have to be preferably from Campania.
Besides the Margherita and the Marinara other kinds of pizza are allowed as long as they meet the AVPN regulation and the Italian gastronomy.
The pizza must be cooked in a wood-fired oven, and not using a baking pan, for 60-90 seconds.
The pizza has to be easy to fold (a libretto). The crust has to be 1-2 cm high, even and puffed up. Its color should be golden and with a very few burns and bubbles. Lifting one side of the pizza, and seeing the part underneath check if it is golden and without strong burns.
The pizza should be round, with a diameter non greater than 35 cm, the crust has to be puffed up, while the center has to be max 4 mm thick. The red of the tomato stands out in the middle and blends with the oil and with the green of the oregano and the white of the garlic in the Marinara, and with the white of the mozzarella and the green of the basil leaves in the Margherita.
When the pizza is just taken out of the oven, it should have:
The pizza has an intense and balanced flavor, the aroma of the baked bread blends with the slightly acid flavor of tomato, with the savory mozzarella, the fresh basil and with the bitter and spicy tastes of oil and garlic.
Pizza is a dish that is the emblem of the Mediterranean diet
