In 1984, the Italian Ministry of Agriculture wanted to protect a sacred symbol of Italian cuisine, the Margherita Pizza. It began as a way to preserve the historical significance of the way Pizza has been has made in Naples for over 250 years. By creating, the Verace Pizza Napoletana (VPN) organization, which laid out specific regulations for how Neapolitan pizza must be made. This is the process that we employ at Portia Via today.
To be certified, the pizza must be cooked in an Italian made wood-fired dome oven at roughly 900˚ F. Only fresh, all natural ingredients imported from Naples and surrounding areas are acceptable: Flour Type00 Caputo, San Marzano Tomatoes, Flor- di-Latte or Bufala Mozzarella, Fresh Basil, Sea Salt, fresh Yeast and purified water are used. The dough must be hand kneaded and shaped and cook for approximately 90 seconds. Using the proper tools and equipment, the pizza cannot be larger than 12” with a raised edge crust and thin center. It is served whole so you can eat it like the Italian’s with a knife and fork or folded over. No sugar is used in the process of making the dough or the tomato sauce.
So the next time you take a bite of Porta Via’s Margherita pizza you’re not just eating a pizza, you’re eating a “slice” of Italian history.
pizza reheating instructions:
Preheat oven and pizza stone (if available) to 500°. Remove pizza from box and place in oven on pizza stone or cookie sheet. Bake until cheese bubbles (about 2-3 minutes). Use caution when removing hot pizza from the oven. Buon Appetito!
Porta Via pizzas are VPN-Certified and are made to the strictest standards set forth by the Vera Pizza Napoletana. The VPN promotes the art of pizza making as it has been done in Napoli for over 200 years. Pizzas are approximately 12” in diameter.
How they eat pizza in Napoli
Traditionally pizza in Napoli is served unsliced and then eaten with a knife and fork, torn by the hands and folded over to eat. While we serve our pizza in the traditional Italian manner, we will be happy to slice any pizza upon request.