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Article: Naples' pizza snobs praise traditional fare: Crust and toppings must be just so to pass muster here
- Article from:
- Charleston Daily Mail
- Article date:
- October 2, 2002
- Author:
CopyrightCopyright 2002 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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NAPLES, Italy - The pizzaiuolo, the pizza maker, shuffled his feet
nervously as he stood by the stern judge. He was defending his
pizza's crust - it was crunchy. Unfortunately for the contestant,
crunchy is a no-no in the heartland of pizza production. "Stupid
move," the judge said tersely. "Why enter a contest of Neapolitan
pizza if you can't make one the right way?"
A hard crust may be something consumers across the globe associate
with 21st-century pizza, but here crackle is unthinkable. Chewy is
also out. Crust is not even a proper description for the billowy
circumference of pizza. Neapolitans call it the crown, and it is as