Sao Paulo claimed would make the world's most authentic pizz

Sao Paulo, Brazil known as the gourmet capital, where people are particularly proud of Sao Paulo in Sao Paulo pizza --- someone said pizza anywhere in the world can not be comparable with the Sao Paulo pizza. Sao Paulo restaurants have invested in another business that operates about 18 century pizza originated in Naples, Italy.

Sao Paulo pizza shape and we know there are very different. Do not miss that go into pizza 8 of the pizza section of Naples is unique, this pizza is like a dish in front of you. Thick and crispy pizza is the need to control the time: the surface requires soft and elastic, thin bread in the middle, but the edges of the base requirement is full of bubbles. For covering the contents of the above, the Italians prefer a little more abundant in the selected materials.

Naples pizza provisions do have a lot of these have been prescribed Naples Pizza Association, an organization established in 1984 by 69-year-old Anthony Aopi Si, he is the founder and CEO of the Association, the organization's mission in the world preservation and dissemination of traditional practices in this pizza.

In addition to these provisions will be made pizza set out, the organization has certified some of the pizza is done in accordance with these provisions pizzeria.

Sri Lanka is not Bush's coffee shop is Sao Paulo Lanzarote was the first organization certified pizzeria. Currently, there are two other restaurants to be certified: St. Andrew's and Bell Tis Grazie Naples Naples Orchid Glasgow pizza shop, the store's partner Andre Gordon is in Brazil, the Brazilian Association of Neapolitan pizza area the responsible person.

"Our purpose is not to advocate Naples pizza Phi Sabi other better, but it has its own unique practices and certification system." Gordon said.

The certification movement is still in its infancy in Sao Paulo. Comply with the provisions of the restaurant association in Sao Paulo, a total of four - if we add that Sri Lanka is not Lanza family branch of words. There are currently 500 such pizzeria in the world, such as Australia, Germany, South Korea and other countries. In Naples there are 120, 77 in the United States and in Japan 54.

At the edge of these stores, there are some pizza, they do not have a certificate, but the money to Naples pizza named.

Certification

To obtain certification, the store must be sent at least three videos step by step, to the association of Italy. At the same time, representatives of the Association will be to inspect the pizza shop to make some adjustments to finalize certification.

If, after certification does not comply with those provisions of the restaurant is facing the threat of being revoked certificates. Such things happen in Blaze restaurant, which for two consecutive years to be certified as Naples pizza shop, but in 2013 the title was canceled.

In both been certified as Naples pizza restaurants, only Lange La pizzeria is 100% focused on "true Neapolitan pizza than" about each pizza costs $ 12-15 range. Only two to three kinds of tastes.

At five o'clock in the afternoon before, pizza makers to flour, a jar of water and salt mixed together. Fresh dough and the dough is poured into the previous day tank, which will promote the fermentation.

The clumps for about six hours. 23:00 pm, when the restaurant closed, the pizza maker to those fermented dough weighing about 200 grams pulling into small balls and place them on the dark side. The dough mixture of old and new use of the next day, 26 hours later, the "number of the dough will be light, so that we will not cause pressure on the stomach." Gordon explained.

Sauce with southern Italian peeled tomatoes and salt production Vesuvius modulation. Fruits to be stirred by hand, so that the seed of fruit shedding. Shop flat bread by hand, you can not use a rolling pin, covering 13 raw materials on the bread - baked in the chassis before laying a thin layer of olive oil, then turn the oven, transferred to 400 degrees Celsius.

Must quickly bake up to 90 seconds, otherwise the hard like a stone.

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