Pizza in the Morning, Pizza at Night | My Opinion Is Fact
The Dave Chang Show
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Neapolitan Traditional Pizza
A Neapolitan pizza is made with, you know, a double zero flour or zero flour and is fermented for a certain amount of hours. It has to have some of the tomato, fierdilate, omo se la de bufala, some cheese and olive oil, right? Correct. And you eat it, if you slice it, you just have to fold it like a taco and refold the tip because otherwise all the ingredients will fall on a plate inevitably. You're cooking a piece of dough that weights from 250 grams to 300 grams in 850 degrees over and you know, and that's the tradition.
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