How to prepare Neapolitan pizza: Brief instruction

Do you know the first rule of a good pizza?

The client has to see the preparation process by his own eyes. This performance definitely worth your attention – pizza maker pushes and batters the peace of paste to make it round-shaped. It happens so intensively that from the side it looks like a storm of applause.

This show continues for 2-3 minutes until the moment paste turns into the circle about 20 centimeters in diameter and just one-centimeter-wide with the fluffy edges (which arouse admiration of children and foodies). Some salt and olive oil on the top and then everything depend on your preferences: mozzarella or ricotta, mussels or anchovy, mushrooms or black olives, prosciutto or salami…Pizza is not a pizza without the sappy tomatoes, Neapolitans pizza makers use the, in almost all the variations.

Only after following all these steps it’s a time to put the paste into the special shovel with a long handle and transfer responsibilities to another pizza maker. He smartly rules the process by moving the shovel in a special wood stove and turns the paste into the aromatic pizza.

When it’s ready don’t wait even a minute to eat! Otherwise it becomes too hard and loses its juiciness.

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