Quattro Formagi and Ricotta, Arugla, and Speck Neapolitan Pizza (Kristine Froeba)
Ancora Pizzeria and Salumeria’s website quotes the Vera Napoletana Rules: the pizza must be made with flour, water, salt, yeast only, no fats. The pizza must also be a particular width—12 inches—and must be hand-rolled, cooked at 400 degrees, while the oven must be refractory and fired with wood. The laws of Naples and Italy are strictly adhered to on Freret. The Pizzeria’s site further specifies that Neapolitan Pizza should be well done, fragrant, and the border high and soft, never crusty.
The Vera Napoletana Rules are perfectly executed at Ancora. The oven is exactly as it should be, as are the local fresh ingredients. While the Rules mention only four official types of Neapolitan Pizza, the Margharita, Four Cheese, Marinara, and Calzone, variations are allowed if the Rules are respected. Continue reading »