So you think you know pizza. Well if you do than your pizza is truly Italian if
– it is cooked in a wood burning brick oven
– the pizzaiolo (pizza maker) is a maestro, a master of ingredients and technique with dough stretching skills and at least a 3 year apprenticeship (an oven operator addetto al forno or pizza maker assistant aiuto pizzaiolo must serve an apprenticeship for 1 to 2 years)
– the crust is thin, soft and light because the dough is made the day before allowing the yeast to rise for at least 10 to 15 hours
– the pizzerias that make the traditional pizza “verace” are members of the Associazione Verace Pizza Napoletana.
Here are a list of AVPN US members who are committed to preserving and protecting the culinary and cultural history of a true Italian pizza. Bravi! Only 2 are listed in my area. I have been to Spacca Napoli Pizzeria in Chicago who believe that “pizza isn’t just a food, it’s a way of being”. Think about that the next time you order a pizza! I do everytime I eat pizza in Italy and bemoan my plight most times I eat pizza in the US.
Click to watch the making of a true Italian pizza.