# Commission Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed [Pizza Napoletana (TSG)], Division 3.6: Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies

Extent: E+W+S+N.I.

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.

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Source: https://www.legislation.gov.uk/eur/2010/97/annex/II/division/1/division/3/division/3.6 (the official version)
Page: https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.6
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.