The first rule concerns the diameter, which must never exceed 35 centimeters. Measurements are also mentioned in the second rule with the cornice that must never exceed 2 centimeters. Then, moving on to the dough. Water, yeast, salt, and type 0 or 00 flour are the base to start from. Obviously, with always direct leavening. As for the stretching, this should only be done using the technique of "slapping". Finally, the pizza should only be baked in a wood-fired oven at a temperature ranging from 380 to 450 degrees. The dough should be soft, fragrant, and easily foldable to allow - also - to eat it "folded".
HISTORY OF THE "DISCIPLINARY"
The disciplinary of the True Neapolitan Pizza Association, created in 1984, codifies the rules orally transmitted by Neapolitan pizza makers to recognize the True Neapolitan Pizza. It is the heart of the association that defends and spreads the tradition and secrets of Neapolitan pizza.
