AlwaysInvestigating: Pizza D.O.C.

Lina Mark — March 17, 2009

New Yorkers are passionate about the definition of true ‘New York Pizza,’ but it does not compare to the Neapolitans’ obsession with, and pride over, their beloved creation. In 1984, the Associazione Vera Pizza Napoletana (True Neapolitan Pizza Association) established strict guidelines for what is considered a true Neapolitan pie. In order to control the origins and protect its reputation, only the most authentic pizza is granted the status of D.O.C. (‘Denominazione di Origine Controllata,’ meaning, Controlled Denomination of Origin).

To be recognized as such, all ingredients must be fresh, and all natural, including San Marzano tomatoes, and Bufala Mozzarella or Fior di Latte (a mozzarella-like cheese made from cow’s milk rather than milk from water buffalo). The dough must be made with only “00” flour, water, yeast, and salt. The pizza can be no wider than 12 inches in diameter and it must be baked in a wood-burning oven at about 800 degrees for no longer than 90 seconds.

In an awesome example of “practice what your preach”, the American-chapter president of the Associazone Pizzaiouli Napoletana is taking perfect pizza-making into his own hands. March 23rd marks the prospective debut of Roberto Caporuscio’s Kesté on Bleecker Street. While Kesté‘s pies are hotly-anticipated, will they really be significantly better than any of Manhattan’s others D.O.C.-approved eateries? You’ve got a few weeks before the first pie is served, so in the meantime, check out these AlwaysHungryNY-approved pizza shops, that have the distinction of D.O.C.:

1. Naples 45 Ristorante

2. La Pizza Fresca

3. L’asso

4. No. 28 Carmine

5. Una Pizza Napoletana

6. Peasant