Giusi > wrote:

> "Victor Sack" > ha scritto nel messaggio
> > Giusi > wrote:
> >
> >> Huh? The recipe locked away for DOP pizza dough contains EVOO.
> >
> > You mean pizza napoletana STG? Oil is a part of the topping, not of the
> > dough of pizza napoletana. Pizza romana does contain oil in its dough,
> > which is supposedly what makes it crispier.
>
> Sorry, I have a copy. It has oil.

Your copy must be of something other than the recipe for Pizza
Napoletana (STG). Its specifications are well known, having been first
published officially on 24th May 2004 in Gazzetta Ufficiale della
Republica Italiana. See
<http://www.pizza.it/NotizieUtili/disciplinare-pizza-napoletana-doc.htm>.

As of 4th February 2010, the specifications have been officially
recognised by the European Union.

Italian version:
<http://eur-lex.europa.eu/LexUriServ/LexUriServ.do%3Furi%3DOJ:L:2010:034:0007:0016:IT:P DF>

English version:
<http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF>.

Victor