There are indeed hard and fast rules with respect to genuine Neapolitan pizza governing exactly how they should be made. It has EU protected status.

You talk a good talk ..... but when are you actually going to make a "homemade" pizza and post a picture of it?

Looking forward to it!



http://www.telegraph.co.uk/foodanddr...n-from-EU.html

http://www.pizzanapoletana.org/eng_chisiamo.php



.

I much prefer the Neapolitan style base and when I get good Neapolitan pizza I like to have it Margherita. Having said that, I have enjoyed lots of different types of bases, even deep dish. The lightness of the deep dish base surprised me.

In the end, if it tastes good I'll eat it. I'm not too fussed about how it should or shouldn't be made.

I agree but also think it's good that if you happen to prefer Neapolitan and can go out of your way to eat at a place that is a member you know you're going to eat a well made authentic pizza with great quality ingredients and made by someone fairly passionate about their craft. That in my view is a nice bit of progress in this world of highly variable food. It's about quality and consistency.

Never meant to imply that any style of pizza was more authentic than any other, but I do know that it would be difficult to find information about the origins of Napolitan pizza without acknowledging that Naples used to be a part of Spain/Kingdom of Aragon. The history of pizza is intertwined and inseparable from the history of cocas, cocques (the name itself is over a thousand years old). I used to have great chats with Toni from the Llorens bakery in Alicante about the local food and its origins and how little there is documenting the food eaten by ordinary people in history. Seems word of his passion spread so a film crew came round and he gives a run down of what he's learned over the years, including his understanding of what a historical coca/pizza would be like. There is a huge, enormous variation in cocas today, they are still eaten across Spain, including on the Eastern Coast as well as in Mallorca and the other Mediterranean Islands. Cocas, as a Spaniard would recognise them, are also still eaten in Italy. Seems to me that the Pizza Romana or Rustica branched off from the coca tradition in different ways and at different times to the Neopolitan style pizza, the Romana/rustica style does appear to bear just a little more resemblance to a coca.

Even if you don't speak Spanish, Toni's recreation of an ancient coca is quite interesting (I think so, anyway)
http://m.youtube.com/watch?v=diFm-c3_b54

All Indian restaurants with an authentic tandoor oven have very good naans...plain, butter, onion, garlic, green onions....you name it ! Eat it hot right out of the oven. ^

Absolutely. There's a few members in Sydney. I was at Mario's last week.^

There's nothing better.

My new pizza oven is producing great naans and flatbreads. I also make Lebanese flatbreads in it. In reading about what I lose in flavour, most of the opinion I read is that the naan is cooked so quickly in a tandoor the charcoal doesn't have enough time to add flavour as such, but the flavour comes from the charring and caramelisation. To be honest, if you didn't know it hadn't come out of the tandoor I don't think you'd know. We have a lava brick bbq in our kitchen and this gives as some great tikka. Sometimes I marinade a few breast just on spec and leave them in the fridge. I feel lucky to be able to make decent seekh kebab and tikka with naan at home when we're in the mood for it.

If it wasn't so late ...

I haven't been to Mario's but am I right in saying there's one close on Circular Quay? Downstairs to Grand Grand? Seem to remember it cooks on wood.

Not as thin as I would have liked but as it was for the wife it didn't matter.

Oh ... yes..... the old "this wasn't for me ... it was for a friend" excuse ... "I made some pizza but it weren't for me ..." I believe you .... NOT!

Evidently ...ahmmm ... cough .... cough ..

What a shocker! Bleedin' "talkin' the talk" but not "walkin' the walk"! I guess you've posted it so must be proud of it ... but seriously it is completely opposite to what you described. It is thick with far too much uncooked ghoo topping. Anyway, is that mayo or b�chamel sauce you've slapped all over it? And what are those green specs in the sauce? Perhaps it was all left over from the cauliflower cheese?

You need to look at the pictures of my pizza again. It is very thin, except at the edges where the air balloons. Whole idea of using matured dough in a Neapolitan. The skin of the dough is thin and crisp but the dough inside is as soft as a pillow. That's what around 1000f does. It's around a quarter of the thickness of the one you made which looks like a solid bread base. Sort of welsh rarebit. You're never going to cook a decent pizza in that oven I'm afraid. It ain't good for pizza.

Have another go and post some pictures.

I can't help you because I really don't know. I don't usually go into town for pizza.

To be honest since finding a chap who cooks pizza with a thin base I find it much easier to have one delivered than go through all the hassle of making one.
My oven is great for making pizza however I'd rather use it for cooking real food.

Well you can make that stodge in any oven can't you. Personally, I like my pizza thin.......

And why make all these posts on a thread about making a product at home you say you don't make at home and don't really like that much!? Is there nothing on the telly in Bonus Hairs at the mo?

And if you loved that wife of yours, you'd bought that pizza in for her rather than making her eat that stodge, now wouldn't you. Making it but refusing to eat it yourself, sounds like grounds for divorce dunnit'?

+1
There are seven billion humans.....given a chance everyone will have their own preferences....so why indeed a thread like this ? It sure helps to increase post count.

UK1 you had to post pics of that naan ? Ruins my diet !