i am having quite a nice time in Naples and enjoy my pizza so far..
However I have sadly to report that my suspicions on VPN in America have been confirmed and the actual situation is worst then I fistly thought...
I already knew that the VPN courses in US were run with an hobarth, a prefab wood oven (not a neapolitan one) etc. I have had the chance to meet and talk to a guy that has attended their 5 days course and here is what worst they do.
They make the dough by most probably undermixing it and then they refrigerate it (poor customers....).
The guy that run the course, a mexican worker at the pizzeria, do not know/teach how to flatten the dough neapolitan way and instead he spin it in the air. The guy has also confirmed that there is huge difference from the pizza he has now tried in Naples and the one he was shown/tought in US.
What is more, they guy was not told about the official document (the one translated on Forno bravo website) and therefore the official Pizza Napoletana STG regulations...
I hope that sooner then later the Italian VPN realize how bad their Pizza is being represented in US..