Originally Posted by Rambo
Originally Posted by Johnny_5
I know the pizzeria, and the consultants they used to go there and help open the pizzeria. Actually, now that I think about it, I probably have a very similar pizza oven. I'm not saying that they didnt fuck up the pizza, but I know Neapolitan pizza pretty well and am pretty sure the fact that you got your pizza to go was the reason why you had such a bad experience. Even a 1 block walk with that type of pizza in a box is too much because of the type of dough they use. I'm sure most, it not all of the stuff they use there is imported from Italy because in order for the pizza to comply with VPN regulations (pretty much Italian law) they have to use very specific ingredients.
Would you mind explaining the two things in bold?
The people who opened the pizzeria consulted Roberto Caporuscio (sp?). Roberto owns Keste in the West Village of Manhattan and is one of the most well respected pizzaiolos outside of Napoli. Outside of being a pizzaiolo he also does consultations for pizzerias that would like to serve "authentic" Neapolitan pizza. Basically, what happens is he will help train the pizzaiolos to make the dough, assemble the pizza, manage the oven and various other things.
Scuola Vecchia is a VPN certified pizzeria. Vera pizza napolitana (VPN) is an organization that certifies that the pizza being made at a particular establishment is using ingredients and equiptment that comply with the way true Neapolitan pizza is made in Italy (Caputo 00 flour, oven only burns wood, San Marzano tomatoes, fior di latte mozzarella etc)