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Division 3.6 Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies

United Kingdom

Original text. Later amendments are not shown.

The basic raw materials distinguishing ‘Pizza Napoletana’ are: common wheat flour, brewer’s yeast, drinkable natural water, peeled tomatoes and/or small fresh tomatoes (‘pomodorini’), sea salt or kitchen salt and extra virgin olive oil. Other ingredients which may be used in the preparation of ‘Pizza Napoletana’ are: garlic and oregano; ‘Mozzarella di Bufala Campana AOP’, fresh basil and ‘Mozzarella STG’.

The characteristics of the flour are:

— W

  • 220-380

    • — P/L

  • 0,50-0,70

    • — Absorption

  • 55-62

    • — Stability

  • 4-12

    • — Value index E10

  • max. 60

    • — Falling number

  • 300-400

    • — Dry gluten

  • 9,5-11 g %

    • — Protein

  • 11-12,5 g %

    • The preparation of ‘Pizza Napoletana’ exclusively comprises the phases of work described below, to be carried out in a continuous cycle on the same commercial premises.

    1. Preparation of the dough
    2. Dough rising process
    3. Shaping the dough balls
    4. Garnish
    5. Baking
    6. Conservation