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Neapolitan Pizza from Wikipedia:  Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).[6] According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (⅛ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[7] When cooked, it should be crispy, tender and fragrant.
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review by . June 02, 2011
posted in Pizza Therapy
Authentic Neapolitan Pizza on Bleeker Street in New York
         Roberto Caporuscio knows pizza.      After studying with the masters in Naples, and doing a tour of duty at other pizzerias, he has created his own version of pizza perfection right in New York City.      Keste pizzeria has gotten rave reviews as being on of the best pizzerias in not only New York, but internationally.      Here's what my friend Eugene had to say;      "What …
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