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43 years ago, I visited Naples Italy while serving aboard the USS Independence. One of the favorite places I ate at was a Pizza restaurant that served brick oven pizzas. Twice I ordered a pizza that came without tomato sauce, and I believe it may have had olive oil over the cheese. My memory of that time has worn thin, but I remembered the restaurant as being on the second floor of a large building and it was within walking distance of the pier, probably less than a mile. The pier that we used was the one close to the Castle Nuovo.
Does anyone here remember that restaurant, or more importantly, what was that type of pizza and its ingredients? I'd love to try and replicate it!
I Googled "Naples, Italy White Pizza" and low and behold, there was the pizzaria I have been looking for! It's called "Pizzaria Trianon Da Ciro". I also noticed quite a number of recipes and such on white pizza on the Google search page. It may be impossible to make a good facsimile of this pizza though, because their flour and cheeses come only from the Naples area, the cheese being made from water buffalo that graze near Mt. Vesuvius. It seems that in order for pizza to be a true Neapolitan pizza, there is a stringent guideline for the pizza shop to follow.
I don't think white pizza is Neapolitan. Neapolitan pizza has a strict list of ingredients, and white pizza wouldn't fit the criteria.
I don't think I've ever seen white pizza in Naples anyways (been there three times), while it seems to be in every other pizzeria in NYC. Are you sure it's even true Italian pizza?
Weird thing I find about pizza in Italy- Naples has great pizza, but honestly, the average pizza outside of Campania is worse than the average pizza in NYC, Sao Paulo or Buenos Aires. I think the immigrant communities in New World cities have better iterations of pizza than in 90% of Italy.
There are really few places that do pizza like this, also in Italy.
Personally speaking, so that I'm not from Naples, I'm a little less strict about those rules. However I would never consider "pizza" recipes really different from the original one, like the Chicago style. It could also be the best-tasting version (hypothesis), but that is not a real pizza.
Focaccia is a really generic term, it could refer to really different stuffs (for example at my place the focaccia is sweet).
However the most common variant of focaccia is just topped with olive oil, salt and some rosemary. Instead the "white pizza" that Trumpethim has described has cheese and oil on it, so it is not exactly the same thing.
Weird thing I find about pizza in Italy- Naples has great pizza, but honestly, the average pizza outside of Campania is worse than the average pizza in NYC, Sao Paulo or Buenos Aires. I think the immigrant communities in New World cities have better iterations of pizza than in 90% of Italy.
Agreed, pizza outside of Campania is a world away from the original one, even inside Italy, that is unless the cook is Neapolitan and knows where to buy the ingredients.
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