{
  "url": "https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.7",
  "json_url": "https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.7.json",
  "legislation": "eur/2010/97",
  "legislation_title": "Commission Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed [Pizza Napoletana (TSG)]",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2010-97",
  "path": "annex/II/division/1/division/3/division/3.7",
  "kind": "division",
  "number": "3.7",
  "heading": "Specific character of the agricultural product or foodstuff",
  "text": "There are numerous key elements defining the specific character of the product in question and they are directly linked to the duration and methods used in the operations, and also to the skill and experience of the artisan.\nIn particular, the preparation process for the ‘Pizza Napoletana’ is characterised by: kneading, the consistency and elasticity of the dough (‘reologia’) and the specific nature of the rising process (in two phases with specific conditions regarding temperature and duration); preparation and shaping of the dough balls; the handling and preparation of the risen disc of dough; the preparation of the oven and the baking characteristics (duration/temperatures) and the specific characteristics of the oven which must be fired exclusively by wood.\nFor example, the importance should be stressed of the second rising, handling and work equipment, i.e. the oven, which must be a wood-fired oven, and the peels.\nAfter the second rising, the dough ball has grown in volume and moisture in comparison with the previous period. The pressure exerted by the fingers of both hands causes the air contained in the pockets of the dough to move from the centre to the edges of the disc of dough, where it starts to form the raised rim of the pizza. This technique constitutes a fundamental characteristic of the ‘Pizza Napoletana’ TSG, with the rising of the rims of the disc ensuring that all the ingredients in the garnish are retained. In order to increase the diameter of the dough ball, preparation is continued by throwing the dough between the hands, holding the right hand at an angle of 45-60° to the work surface, placing the disc of dough on it and turning it with a synchronised movement of the left hand.\nIn contrast, other types of preparation, in particular those carried out using a rolling pin or a disc machine (mechanical press-type) do not succeed in homogenously displacing the air in the pockets present in the mass towards the edges, and this is necessary to produce a disc of dough which is uniform across all its parts. They lead to the formation of an area of dough in the centre of the disc which is layered and divided by the air in the void. Consequently, if these instruments are used, after baking the pizza will not have its typical raised rim, which is one of the main characteristics of the ‘Pizza Napoletana’ TSG.\nFurthermore, the Neapolitan technique requires the pizza chef, after having prepared a series of three to six discs of garnished dough, to skilfully slide the pizza from the work surface to the peel using precise and rapid hand movements, and ensuring that the pizza does not lose its initial round shape (the pizza is taken in both hands by the pizza chef who, by turning it round approximately 90°, places it on a suitable peel). The pizza chef sprinkles a little flour on the peel going into the oven to enable the pizza to slide easily from the peel into the oven. This operation is carried out with a rapid flick of the wrist, by holding the peel at an angle of 20-25° to the oven surface, and by ensuring that the garnish does not fall from the surface of the pizza.\nThe use of techniques other than those described above is not appropriate, since taking the pizza directly from the work surface using the peel risks spoiling the pizza which is ready to go into the oven.\nThe wood-fired oven is a key element in the baking and the quality of the ‘Pizza Napoletana’. Its technical characteristics are essential to the success of the traditional ‘Pizza Napoletana’. The ‘Pizza Napoletana’ oven consists of a base of tuff bricks surmounted by a circular surface known as a ‘sole’ (cooking floor), on top of which is built a dome. The dome of the oven is made of refractory material to prevent the heat from dispersing. Indeed, the ratios between the different parts of the oven are essential for ensuring that the pizza is baked well. The particular characteristic of this oven is the size of the cooking floor, which is made up of four refractory circular areas. The pizza chef picks up the pizza with the steel and/or aluminium peel and puts it in the mouth of the oven, where he deposits it and turns it around 180°. The pizza is then placed back in its initial position, the temperature of the base having been reduced as the pizza absorbs the heat as it cooks.\nPositioning the pizza in a different place would have the effect of obtaining the same initial temperature, which would burn the base of the pizza.\nAll these specific characteristics create the phenomena of the air chamber and the appearance of the final product, the ‘Pizza Napoletana’, which is indeed soft and compact; has a raised rim, is raised in the centre, is particularly soft and easily foldable into four. It is important to stress that all other similar products obtained using preparation processes different to that described cannot obtain the same visual and organoleleptic characteristics as those of the ‘Pizza Napoletana’.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2010/97/annex/II/division/1/division/3/division/3.7",
    "retrieved_at": "2026-11-01T14:50:56.594141+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}