Vera Pizza Napoletana Guidelines
There are a basic set of guidelines, or guiding principles, behind Vera Pizza Napoletana. As a restaurant owner, or home pizza maker, you can use these guidelines to your own advantage, treating them either as a starting point for creating your own unique and wonderful pizza recipes and techniques, or a more formal rules that you always follow. If your goal is to become a VPN-certified pizzeria, there are methods for demonstrating that your restaurant operates in full accordance with the rules.
Further, Forno Bravo provides on-site Pizza Napoletana consulting services for restaurants and pizzerias, including both on-site and Internet-based kitchen design services; on-site Pizza Napoletana training; and pizza ingredient supply chain services. We can help you successfully launch a new pizzeria, and improve an existing pizzeria.
You can also read our English translation of the original Italian VPN Specification presented to the European Union in support of Denominazione D'Origine Controllata (DOC) status for VPN.
The Vera Pizza Napoletana Guidelines are:
1. A Wood-Burning Oven:
Pizza Napoletana must be cooked in a wood-fired dome oven. Gas, coal or electric ovens, while capable of produce wonderful pizza, do not conform to the Pizza Napoletana tradition.
2. Proper Ingredients:
3. Proper Technique
Pizza dough kneaded either by hand, or with a low speed mixer. No mechanical dough shaping, such as a dough press or rolling pin, and proper pizza preparation. Pizza baking time should not exceed 90 seconds.
4. Proper Equipment
A proper work surface (usually a marble slab) and a wood-fired oven operating at roughly 800ºF.
5. The Final Product: Pizza Napoletana
Pizza Napoletana is not larger than 14 with a raised edge crust and thin (.11 inch) center. The pizza should be soft and elastic, and easily foldable, not hard or brittle.