Before leaving Naples we had to try the famous neapolitan pizza. We went to La Notizia were we found Enzo, the master of the pizza. Pizza has to be rolled with the hands, it must be cooked in a coal oven at 465 degrees for 50 seconds. It must be soft. You have to put the tomato sauce in a clockwise circular way, you make a six with the oil and then you put fiordilatte and parmesan. In the archeological museum of Naples there is an archeological find of a burned pizza from 79 d.C.
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