Food-Neapolitan pizza receipt according to the E.U.

The European Commission defined in the European Gazette the identity card of the pizza made according to the old Neapolitan tradition.

• Aspect: It is a round baked food, with a not more-than-13,78 in. diameter, a raised rim and a central part covered with food stuff. The central part is usually 0,16 in thick.
• Pecularities: The pizza is usually soft, easy to be bent in two or more parts. Ingredients - Bread wheat flour mixed with fine ground flour, some brewer's yeast, plain drinkable water, tomato sauce or fresh tomatoes, salt, extra-virgin olive oil.
• Dough: Flour, water, yeast and salt are mixed together; a litre of water is poured into the dough-machine, 50-55 gr. of salt are added together with 10% of the flour, then 3 gr. of yeast finally 1800 grams of flour are gradually put into the machine just to reach the " pasta point" in ten minutes' time.
• The form: The pizza-chef makes a wheel made of pasta by a movement starting from the centre and going towards the external part and by a hand pressure on this pasta, which is turned up-side-down many times. Other methods are not allowed, especially pressure-machines. Then some oil and tomato sauce are poured on the pizza with a spiral-like movement.
• Baking: The pizza is put on a sort of shovel and put into the oven, exactly a wood-burning oven, that reaches 486 c, very important for the Neapolitan pizza.