What you say about crust is true if its crappy crust. If it is good crust, then that's as it should be. By American standards, Neapolitan pizza is very stingy with toppings. But the crust is heavenly. Light and airy and smoky and rich all at once.
12. The recipe for the crust is well known ....... and very simple .... sorta ..........
Since the place is D.O.C. it has to adhere to their rules. That includes the recipe for the dough.
00 Flour Yeast Water Salt
The DOC actually stipulates the types of each ingredient. But they have made exceptions for US based adherents. Only the flour needs to be authentic Italian. The water has to meet certain standards that approximate Neapolitan water, but it can be from the US. So can the yeast and the salt.
The trick is in how you handle it all ....... and in the kind of oven that's used. Only one American oven has qualified so far. Or it can be custom built to Italian specs.
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