So I've been really curious about this as I have read and seen vastly opposing views.
Does the VPN set the standard on this? There was a post recently that pointed to the idea that the VPN standards are really just for Americans. That a lot of the top places in Naples are not VPN certified. Is this true?
Is the cornicione soft or is there a slight crisp? Can it be either or? Is there a veneer or not? I have read descriptions of both. Is the cornicione suppose to be puffy or flat? Again, I've seen both. What is more traditional?
Flour: I know 00 flours are typical, but how many are cutting in a small percentage of a stronger flour. I've heard that some of the top guys are cutting in some manitoba flour. Is this a deviation?
Yeast: I've read CY is standard, but apparently it can also be done with other types of yeast. Doesn't the source of yeast affect the texture, flavor? So for the places that use starters/preferments, are they considered untraditional NP pizza?
Fermentation: What is standard or protocol? 12-16 hours? I know Keste's does close to 40 hours.
Sauce: SM tomatoes a must? I think most would say so, but then I've heard that plum tomatoes aren't even the sweetest. Used commercially b/c of how meaty and firm they are that they can be packaged well so commerically they make sense.
Cheese: Bufala - standard or not? I've heard opposing views here.
Da Michele uses fiore di latte and finishes with a soybean oil?
Not olive oil? why not?
Toppings: I've heard the traditional toppings such as margherita & marinara. I've read the Keste's uses some far out toppings like lemons. Is this an abomination? Acceptable?
The oven: I know Marco and others say you have to bake it in an Napoletana made/style oven which I don't believe. What do the experts say?
Bake times: At what point is it not considered NP pizza anymore? Beyond 2 minutes? What if someone kept everything traditional but wanted a slight darker crispier rim and baked it out a touch longer? Is it no longer technically NP pizza?
The look of the pie? Charring, leoparding? Again I've read that too much leopard is undesireable but we see a big differences in char and leoparding from place to place.
Who cares right? I'll just make the kind of pizza that makes me happy, but I'm curious to know how many die hard fans we have and their thoughts. Who has had the real NP pizza?
Also is (real) NP really that good? How do you know what you are eating and how it compares to the standard? What places would represent the true standard? Do I really have to go to Naples to find out for myself?
Is the pizza from Naples really that great? Some say yes and others say no.
Concerning a few of the top places like Keste's & UPN, I have heard vastly different reviews. From the pizza is the best I've had to it's terrible! I know right...consider the source. But is it b/c our taste are so vastly different or b/c it's really not that great?
I would think that if I tasted something of such magnitude, that it would be able to completely alter my opinion of pizza, my standards, etc. True or not?
Should we avoid talking about these things? Does it make us too uncomfortable? Anyone else curious about these things?