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Exam details
A flatbread typically topped with tomato sauce, cheese, and toppings, then baked.
Naples, Italy, 18th-19th century.
The original Italian style: thin, soft, charred crust from very hot ovens.
Associazione Verace Pizza Napoletana — Neapolitan pizza certification body.
Specific flour, San Marzano tomatoes, fresh mozzarella, hand-stretched, wood oven, 60-90 seconds at 485°C.