Of course a plane can not serve true Neapolitan pizza, it needs to be certain flour, with 1 of 2 types of tomatoes, 1 of 2 types of cheese (each protected under PDO or TSG), with specifics about flour, how it is mixed and even rolled, temp of the oven and type of oven. It also has be eaten on site where it made and cannot be a takeout-type.
There is WAY more types of pizza from Italy outside of Neapolitan pizza and all has it merits i think....
Originally Posted by
FlightNurse
As someone whose family is from Napoli, and still has family in the Pizza business there, I know "true" Napoli pizza, not the crap that was brought over and marketed as true Italian pizza (look at Lodi NJ) or Brooklyn, I can say with the limitation that airlines have when it comes to recreating true Napoli pizza it wasn't bad. Now, of course, some of you would disagree, which is fine, we all have our own opinions.
Do you specifically mean a Neapolitan-style pizza joint from Lodi or NY(/NJ)-style pizza in general?