Pizza #6: The Italian flag

You'd be hard pressed to find someone that doesn't enjoy a pizza Margherita.  Made with simple ingredients (tomato, sliced mozzarella, basil and extra-virgin olive oil), it's full of summer burst of flavor in each bite.

As mentioned in a previous blog this pizza has it's origins in Naples Italy in the late 19th century.  In preparation for the 1889 visit of Italian King Umberto I and Queen Margherita, he created a pizza that would best represent the colors of Italy: red tomato, white mozzarella cheese and green basil.

What hasn't been mentioned yet is how serious pizza making is in Naples.   In 1984 Anthony Pace founded an association for true Neapolitan pizza.  The provide training and certificates for restaurants and pizzerias. 

In order to get this certification you must adhere to the following rules:
-- dough must be made from wheat flour (0, 00 or a combo of both), brewers yeast and water.
-- dough must be worked by hand, or with an approved mixer.
-- dough shaped entirely by hand, and can be no more than 3 millimeters thick.
-- dough must be baked directly on a volcanic stone in a beehive shaped oven, fueled only by wood.
-- End result should be soft, well cooked dough with the center still slightly wet. 

 While these beehive ovens are amazing, they do come with a hefty price tag.  I read an article awhile back about an oven maker from Naples.  He builds then in Italy and ships them whole.  His ovens heat to more then 1,000 degrees, optimizing conduction and convection.  Wood fired (of course!!!), the keep an even, high temperature better then most models, and can get your pizza done in 90 seconds.  All with the perfect crispy crust and melty top.

And it can be yours for the meager price tag of $9,000 - $12,000. 

Pocket change really if you want to take  your pizza as seriously as they  do in Naples.