A Pizza Neapolitana wants to be baked at very high temperatures in special ovens and demands a real feat from its cook. It is not for nothing that UNESCO has declared the original Napoletan pizza a World Heritage Site. The preparation is a craft that the pizzaioli must painstakingly learn.

The pizzaioli of the Associatione Vera Pizza Napoletana (AVPN) have made it their task to pass on this extraordinary craft. In special courses over five days, restaurateurs learn the fine art of Neapolitan pizza under the expert guidance of the Italian pizza bakers. The dough must only be made of water, flour, salt and yeast and must rest for at least 8 hours. At 480 degrees, the Pizza Napoletana only wants to be in the wood-fired oven for a very short time, just 60 to 90 seconds. The aroma is unique and the topping possibilities as varied as the cook's imagination. The most important thing is that a real Pizza Napoletana must only be made with selected ingredients and flours. The products must preferably come from Campania. Their use and preparation is precisely described:

Peeled tomatoes, chopped by hand, must not be thick and with pieces still present.

The handling of the dough also plays a central role. The dough balls must only be worked with the hands from the centre outwards. In this way, the air is displaced to the outside and the characteristic edge with the air bubbles and leopard colouring is formed. The pizza must be baked directly on the firebrick in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily on itself, it needs 1-2 cm of crust and a golden colour with few burns, the underside must also be golden and without burns. The pizza must be round with a maximum diameter of 35cm and 4mm thickness in the middle. The focus of the pizza is the red colour of the tomatoes in contrast with the white of the mozzarella and the green of the basil.

The olfactory aromas of the Original Pizza Napoletana are the intense scent of fresh bread, the sour note of the tomatoes and mozzarella, the fruity-spicy taste of oil and garlic and the herbaceousness of fresh basil and oregano. Together, the ingredients create a harmony of flavours. The nutritional value of the Original Margherita is about 800kcal for 250gr and about 550kcal for the Marinara with 250gr. This is how the AVPN states it.

A Pizza Neapolitana wants to be baked at very high temperatures in special ovens and demands a real feat from its cook. It is not for nothing that UNESCO has declared the original Napoletan pizza a World Heritage Site. The preparation is a craft that the pizzaioli must painstakingly learn.

The pizzaioli of the Associatione Vera Pizza Napoletana (AVPN) have made it their task to pass on this extraordinary craft. In special courses over five days, restaurateurs learn the fine art of Neapolitan pizza under the expert guidance of the Italian pizza bakers. The dough must only be made of water, flour, salt and yeast and must rest for at least 8 hours. At 480 degrees, the Pizza Napoletana only wants to be in the wood-fired oven for a very short time, just 60 to 90 seconds. The aroma is unique and the topping possibilities as varied as the cook's imagination. The most important thing is that a real Pizza Napoletana must only be made with selected ingredients and flours. The products must preferably come from Campania. Their use and preparation is precisely described:

Peeled tomatoes, chopped by hand, must not be thick and with pieces still present.

The handling of the dough also plays a central role. The dough balls must only be worked with the hands from the centre outwards. In this way, the air is displaced to the outside and the characteristic edge with the air bubbles and leopard colouring is formed. The pizza must be baked directly on the firebrick in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily on itself, it needs 1-2 cm of crust and a golden colour with few burns, the underside must also be golden and without burns. The pizza must be round with a maximum diameter of 35cm and 4mm thickness in the middle. The focus of the pizza is the red colour of the tomatoes in contrast with the white of the mozzarella and the green of the basil.

The olfactory aromas of the Original Pizza Napoletana are the intense scent of fresh bread, the sour note of the tomatoes and mozzarella, the fruity-spicy taste of oil and garlic and the herbaceousness of fresh basil and oregano. Together, the ingredients create a harmony of flavours. The nutritional value of the Original Margherita is about 800kcal for 250gr and about 550kcal for the Marinara with 250gr. This is how the AVPN states it.