Submitted by Chef Jon Seeger of Boskos Trattoria
Wine Pairing: 2006 Zenato Valpolicella and 2006 Nalle, Dry Creek Valley, Zinfandel
Napoletana pizza is what you find the locals eating in Naples. The dough is stretched thin and sauced lightly, and topped with fresh mozzarella cheese, and fresh basil. The pizza is baked in a wood fired oven at 750 degrees minimum. The pizza is so thin in the center that eating with a knife and fork is preferred. The outer crust is light an airy and enjoyed dipped in olive oil.