We can now rest safe. Italy has established a standard for Pizza. Quoting from the article:
… real Neapolitan pizza must be round, no more than 35 centimeters (14 inches) in diameter, no thicker than 0.3 centimeters (0.1 inches) in the middle and with a crust of about 2 centimeters (0.8 inches) … [use specific] flour, yeast, tomatoes and oil … [be of] three types of real Neapolitan pizza: Marinara, with garlic and oregano; Margherita, with basil and mozzarella cheese from the southern Apennines; and extra-Margherita, with fresh tomatoes, basil and buffalo mozzarella from Campania, the region that includes pizza’s hometown, Naples. The dough must be rolled out manually and baked in wood-burning ovens that can reach the required temperature of 485 Celsius (905 Fahrenheit).
The article did not indicate the required type of wood. 🙂
