BECOME A MEMBER OF VPN AMERICAS
Certify your pizzeria or restaurant and join the Associazione Verace Pizza Napoletana.
If you operate in full accordance with the following association rules:
1. A Wood-Burning Oven.
The real Pizza Napoletana must be cooked in a wood-fired dome oven operating at roughly 900ºF.
Gas, coal or electric ovens, while capable of produce wonderful pizza, are not conformed to the Pizza Napoletana tradition.
2. Proper Ingredients. Only fresh, all-natural, non-processed ingredients (preferably imported from Naples or Campania region) are acceptable: Flour (Type 00),San Marzano (plum) tomatoes, all natural Fior-di-Latte or Bufala fresh mozzarella, fresh basil, sea salt and yeast.
3. Proper Technique. Pizza dough kneaded either by hand, or with a low speed mixer (fork or spiral with revolving bowl. No planetary or vertical mixers are allowed).
No mechanical dough shaping, such as a dough press or rolling pin, are allowed. Pizza baking time should not exceed 90 seconds.
4. Proper Equipment. A proper work surface (usually a marble slab), a wood pizza peel to introduce the pizza into the oven and a long handle metal round peel to turn and remove the pizza from the oven.
5. The Final Product. Pizza Napoletana is not larger than 11 inches with a raised edge crust and thin center. The pizza should be soft and elastic, and easily foldable, .
you can have the possibility to become a member of our association and bear the prestigious VPN sign outside your store.
