Pizza a libretto

According to the Decalogue of the Associazione Verace Pizza Napoletana  a/k/a the 10 Commandments of Pizza, a true Neapolitan Pizza can be recognized by several distinguishing characteristics. Like the libretto (text) of an opera, the libretto of a pizza speaks volumes about that slice of pizza you are about to put in your mouth.

The libretto or the way a slice folds is one of the peculiarities of a true Italian pizza. The dough, the ingredients, the stretching techniques, cooking aroma, appearance and the libretto are all features of a true Neapolitan Pizza. With true Italian style and attention to detail the crust exposed by folding the pizza must be “1-2 cm high, even and puffed up, golden in color and with a very few burns and bubbles”. As far as a Neapolitan pizza is concerned, you want to see a lightly blistered crust yet without strong burns. The libretto checks the part underneath. 

If New York City is a measure of how most Americans eat their pizza than a poll taken by Slice  shows that over 60% prefer pizza a libretto. Folding their pizza more for convenience than a peak at the crust. Whether you eat pizza a taglia, (pizza in hand sold by the slice as in Rome) or a combination of knife and fork and hands and fold as an uncut single whole pie served in pizzerie all over Italy – don’t forget to check the way your crust folds.  Textured, slightly springy, golden in color with a smoky flavor, slight char and lightly blistered crust, part of an individual work of art and an authentic taste of Italy.