1 hour ago, rotuts said:would Neapolitan pizza in NYC
be the same as in Naples ?
You'll find trivial changes, such as Da Michele's substitution of seed oil for olive oil, but, I've never come across a Neapolitan pizzeria, domestic or abroad who varied substantially from the standard. The flour, the fermentation regime, the dough handling, the dough ball size, the mixing technique, the oven, the bake time- it all matches up across the board. Neapolitans, and the people that have learned from Neapolitans, know exactly what Neapolitan pizza is. There's practically no dissent whatsoever- and for pizza, that's insane. It's only the outsiders, the carpetbaggers, the, for lack of a better word, the gringos, who are hell bent on transforming Neapolitan pizza to their will- who ride the backs of the multitudes who've labored anonymously before them, but when asked to show some respect for these ancestors, they get pretty peeved.
