Antonia Ricciardi

The “Vera Pizza Napoletana Champion” is the biggest challenge facing Veraci pizza makers around the world. An unmissable event that showcases the great passion for Neapolitan pizza.
AVPN affiliated pizzerias and pizza masters spread across the five continents will compete for the medals (both individually and by nations), as well as the winners of the qualifying rounds held around the world, during which non-affiliated pizza chefs will compete with margaritas and marinades.

https://champion.pizzanapoletana.org/public/pdf/2024/Regolamento_eliminatorie_Champion_Spagnolo.pdf

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Showcooking “The secrets of Verace dough and the importance of the cooking”: AVPN and its pizzaioli masters will explain how to make a Verace dough in keeping with the International Discipline and follow the recipe for the Vera Pizza Napoletana, the technique and the reason for cooking it in 60-90 seconds. The Vera Pizza Napoletana should be round, with a diameter no greater than 35 cm, including the raised edge (cornice), while the central part should be 4 mm thick at most. It should be easily foldable (a libretto) with a 1-2 cm cornice, swollen, golden in colour and devoid of or with very few bubbles and burns.

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.