Pizza Napoletana STG
Neapolitan pizza
A round baked product no more than 35 cm across with a raised rim, the cornicione, and a topped centre. The centre is 0.4 cm thick with a 10 per cent tolerance, the cornicione 1 to 2 cm, and the whole pizza must be soft, elastic and easily folded into the libretto, the wallet fold.
Designation
- Certification
- STG
- Category
- Bread, pastry, cakes, confectionery and biscuits
Where it is made
STG protects the recipe and the method, not a place: unlike a DOP or IGP it may be made anywhere, provided the registered specification is followed. The tradition is Neapolitan.