@@FL-gamin-IRL look up the associatione verace pizza napolitana’s S.T.G guidelines for pizza napolitana, it’s clear as day that the sauce must be made from as close as you can get to San marzano tomatoes and only passed by a food mill or by hand, not a blender, and only salt is applied, not cooked, the cheese should either be julienned or diced, garlic can only be applied as a topping for pizza marinara, you going to Naples doesn’t automatically make you more experienced than me, because I follow all of the guidelines of the S.T.G Pizza in my pizza APVN napolitana
