Neapolitan Pizza Rules
DOC pizza is governed by a Neopolitan member of The Association of Pizzaioli Europei called the Association of Vera Pizza Napoletana or "The Association of True Neopolitan Pizza". Their ten rules for pizza are as follows:
- Pizza dough must be made with flour, water, yeast and salt only. No additives such as oil, fat, sugar or milk are allowed.
- Pizza must be no greater than 30 cm. (12 inches)
- Dough should not be heated by the mixing process. (slow electrical mixers or hand mixing only)
- Dough must be hand stretched, no rollers or presses.
- The oven must be made of refractory material such as brick or castable refractory and fired with wood.
- The pizza must be cooked on the floor of the oven. (no pans)
- Pizza must be cooked at 400 deg. C. or higher. (750 deg. F)
- Pizza should be well done, fragrant, with the cornicione (border) high and soft. Pizza should not be crusty.
- Four styles are well defined:
Marinara: tomato, oregano, olive oil, salt
Margherita: tomato, mozzarella, olive oil, garlic, basil, salt
Al Formaggio: parmesean, lard, garlic, basil, salt
Calzone: ricotta, salami, olive oil, salt
- Variations on the four styles are allowed as long as they are in good taste and do not violate other culinary rules or regulations.