Press - The Onion Tree

The Pizza Napoletana Division may have the strictest restrictions for competitors to replicate the classic Italian pizza. The products that provide the base for “Pizza Napoletana” include wheat-flour type “00” with the addition of flour type “0” natural yeast, water, peeled San Marzano DOP tomatoes and/or fresh cherry tomatoes, marine salt, and extra-virgin olive oil. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60-90 seconds in a 485o C (905o F) pizza oven. There are three official variants: Pizza Napoletana Marinara which is made with San Marzano DOP tomatoes, garlic, fresh basil, oregano, sea salt, and extra-virgin olive oil; Pizza Napoletana Margherita Extra made with pressed, peeled tomatoes or chopped fresh cherry tomatoes, sliced mozzarella di bufala DOP, fresh basil, sea salt, and extra-virgin olive oil; and Pizza Napoletana Margherita made with San Marzano DOP tomatoes, sliced mozzarella STG, or Fior di Latte Appennino, basil, sea salt and extra-virgin olive oil.

Jay Jadeja of The Onion Tree Gastropub in Sea Cliff, New York took first place.