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Eat authentic Neapolitan pizza in Naples
ITALY
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Authentic Neapolitan pizza, certified by the AVPN, originates in Naples, Italy, where it's made with San Marzano tomatoes, fresh mozzarella from Campania, and Tipo 00 or 0 flour dough fermented for at least eight hours. Baked in wood-fired ovens at 430-480°C for 60-90 seconds, it features a soft, elastic cornicione with high hydration that yields a leopard-spotted char. Eat it at historic pizzerie like Da Michele or Sorbillo in the city center, folding the thin, soupy center and crisp edges by hand.
This page uses an image from the Wikipedia article on Neapolitan pizza and is licensed under the Creative Commons Attribution-ShareAlike License (view authors).
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