I hear you antilife but i do disagree on some things. My pizzeria is a member to AVPN and they know i do not follow the rules. They are not rules but more a guide. If you listen too what everybody has to say in the AVPN office no one would disagree to make it your own way. I once went to a lesson the teach at AVPN and they clearly say all pizzaiolo make it their own way and its no problem.
These rules are good as they can guide us who are not born in Naples and has no Pizza Napoletana eyes. We can not see what they can see without training. If you follow the rules as a beginner you will end up with a pretty good product yes?
Many of the pizzas made outside Naples do not look like normal pizza napoletana. These guides are good but should not limit the pizzaiolo as you say.
This is what i have experienced so far.
Nobody never told me what tomato to use or what flour to use.
if you read this official document ,say that you must follow their discplinary to be real AVPN Memberhttp://www.pizzanapoletana.org/public/pdf/Albo%20Pizzaioli%20Regolamento%20UK.pdf
read in this document:
OBLIGATIONS OF MEMBERS
The Members of the Pizza makers Register of the True Neapolitan Pizza undertake to:
a) prepare and serve the true Neapolitan pizza, according to tradition, adhering strictly to the rules of the
Regulations (Il Disciplinare) of the AVPN including the production process and ingredients;
b) use and make use where possible proper ingredients like: 00 flour, San Marzano peeled tomatoes or
peeled Italian tomatoes, fior di latte, mozzarella STG or buffalo mozzarella DOP, fresh basil, salt and fresh
yeast. Only fresh, natural and untreated and/or genetically unmodified ingredients are accepted;
c) adopt the proper technique: handmade dough or dough made by mixer, proper workbench, oven
temperature (about 450°C/900°F), manipulation according to the Neapolitan technique;
d) promote the Regulations (Il Disciplinare) of the true Neapolitan pizza.
If you say that nobody control you and rules,this means that Disciplinary is a stupid thing as i say..
Explain better the sense (parody):
b) use and make use where possible proper ingredients like: 00 flour (BETTER CAPUTO), San Marzano peeled tomatoes or
peeled Italian tomatoes(BETTER GUSTAROSSO), fior di latte(BETTER AGEROLA), mozzarella STG or buffalo mozzarella DOP(ALWAYS AGEROLA), fresh basil, salt and freshyeast. Only fresh, natural and untreated and/or genetically unmodified ingredients are accepted;
It's NOT Bad, you can choose Basil ,salt and fresh yeast.....ahhh not....There are a lot of commercial fresh yeast...but the producer is always one (http://www.lesaffreitalia.it/