Hello , According to the AVPN:
1. The Neapolitan pizza is roundish, with a diameter of 30-35cm;
2. The Neapolitan pizza presents a raised edge (the famous "cornicione"), swollen and free from burns;
3. The Neapolitan pizza must be soft and elastic.
Be made from Non-GMO Double zero Neapolitan flour, water, sea salt and yeast only.
The sauce is non-gmo crushed Italian peeled tomatoes. No oils, no sugars.
The cooking must be done exclusively in a wood-fired oven, which has reached a temperature between 430-480C°. With these temperatures, just insert the pizza for 60-90 seconds. The pizza will cook evenly across the entire circumference.
Without the right type of equipment, regardless of how amazing you top your Neopolitan Pizza, it will always turn out a disaster unless, you choose the best from our line of Wood-fired pizza ovens. Enjoy even cooking all around, efficient timing to match your ever growing eatery business, and enjoy quality that matches quantity.
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