Hi Neslon ,

I wrote you an email in private.

To call a pizza STG you should first make sure that you will be producing a real Pizza NApoletana. To assume that you can learn this behind a keyboard and by reading a forum is a huge mistake. The certification is however granted by the Neapolitan local authority under the supervision of two local associations. If you are not prepared to make some investment, I would suggest to leave the Pizza Napoletana aside and concentrate to Pizza Italiana so you can use poolish, biga or anything else you feel like.

I am a firm believer, since my early posts in this forum, that Pizza Napoletana should not be confused by people advertisng with that name completely different products.

By the way, to produce Pizza Napoletana you would also most probably require the use of certain products and suppliers (including a proper wood oven). The Caputo flour is one of such reccomanded product, which is indeed exported in UK and US but I am not sure is available in East Europe.
80.41.92.93

Hi Marco.

How Are You found my e-mail on this page?
I don't know how i can find Your e-mail 🙂
But ok. How say chinese: "No importa" 🙂
I am not recieved any e-mail from You.
My e-mail: modial@wp.pl or nelson@pizza.it
Thanx Marco
Ciao

PS. My wife making piatti and ask you do You know any pages how to decorate primi and next piatti. My wife say big Thanx.
We both working on pizzeria-ristorante. I make pizza, and my wife makes pasti ecc.

195.116.101.173

Ciao Marco,
a come vedo dalla foto anche tu hai un buon impasto, ma tu hai una pizzeria ?
Ciao Ben
84.222.163.76

Faccio consulenze sulla Pizza Napoletana antica (non come disciplinare ma come si faceva anticamente...).

La pizza in foto l'ho fatta in una pizzeria in America poco meno di un mese fa.
194.221.74.7

Allora questo impasto rispecchia quello originale, e come si faceva anticamente?
Ben
84.222.163.76

si, come anche quello di Ciro (Salvo), Da Michele e poche altre pizzerie a Napoli...
194.221.74.7