Neapolitan Pizza on the Pizza-Porta

The Neapolitan Pizza. It is the dream of so many pizza makers. I too have joined the quest for that perfect, fluffy yet chewy, leopard-skin crust pizza. There are myths and legends about how people have achieved pizza perfection. When you make a pizza that is in that league of legends it is bliss. When you do it wrong, this guy’s disappointed look is etched into your soul.

Antonio Pace - Associazione Verace Pizza Napoletana

This is Antonio Pace and I have the utmost respect for his mission. He leads an international association that ensures that the true tradition of Neapolitan pizza is upheld. They provide training and protect the brand so that the specific art of making this style pizza is not lost. They have dictated every single specific detail of a genuine Neapolitan pizza. A restaurant can be approved as an official purveyor of Neapolitan pizza. It takes training, inspection, and an agreement to stick to the specific ingredients and processes of Neapolitan pizza.

The Pizza-Porta is not a traditional wood-fired oven so I am not sure that official certification could be achieved in a kamado-style grill. The Pizza-Porta does reach the temperatures in the official regulations - 430°C-480°C  (806°F - 896°F) and the stone is large enough for a 22cm-35cm (8.6 to 13.7 inches). So while you may not get international certification of your Neapolitan pizza, you can enjoy a pizza that is just like a wood-fired pizzeria.

Here is a breakdown of the specifics that make a pizza a true Neapolitan Pizza. Pizza Guide

Cortlandt