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| It took as many as 2 months to import from Naples a huge stone oven of 10 tons in weight. It is fired only with wood; especially oak wood that keeps the delicious scent of the pizza itself. Its inside reaches a temperature of over 400. Skilled artisans judge the condition of scorching floor and manipulate a pala (a edgeless shovel for baking pizza). It is about 1 minute to bake it thoroughly. Owning to the Naples' oven and artisans' work, the pizza is wonderfully baked, crusty on the outside and soft on the inside. |
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| In Naples, skilled pizza bakers are called Pizzaiolos, and much appreciated. They spread the dough only by hand, judge the condition of the fire in the oven, and manipulate a pala skillfully. Pizzaiolos deeply love pizza. They are topflight Pizzaiolos who trained themselves at the famous restaurant "da GAETANO" in Naples. |
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| The ingredients of pizza dough are limited to special-ordered flour, yeast, water and salt. Although, in Naples pizza baking, oil is allowed to gsprinkle on the surface h to get a good baking, it is strictly forbidden to mix it in the dough. Moreover, the fermented dough has to be put on the kitchen working surface of marble, and spread only by hand, with the cooking surface being floured. |
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| The puffy rim is a characteristic of Naples pizza. It is called Cornicione, and, for its savory smell, it should be speckled with toasty brown spots. Moreover, the middle part should be soft, for the Naples pizza should be easily folded in 2 or 4. |
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Unlike frozen American pizza, which is crisp and full of cheese, Naples pizza is crusty, savory and toasty brown on the outside and soft and chewy on the inside.
The dough is deliberately kneaded, spread by hand and baked at a very high temperature in the wood-burning oven. This is the only way to create the exquisite taste of Naples pizza. |
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