What is D.O.C. pizza ? It is an authentic Italian fare of course!
D.O.C. stands for 'Denominazione di Origine Controllata'
Normally seen on authenticate bottles of Italian wine.
There are only two pizzas you need to make to certify:
Margherita: tomatos, oil, mozazarela, basil
But trick is that it have to be done right. It does not have to be in Italy, USA is fine, but you have to produce a "real pizza" to be D.O.C.
Oven have to be wood burring and dough have to be made from right flour.
Here how it should be:
What are the basic VPN Guidelines?
They really are pretty simple.
1. A Wood-Burning Oven: Pizza Napoletana must be cooked in a wood-fired dome oven operating at roughly 800ºF.
2. Proper Ingredients: Tipo 00 flour, San Marzano tomatoes, all natural Fior di Latte or Bufala mozzarella, fresh basil, salt and yeast -- only fresh, all-natural, non-processed ingredients.
3. Proper Technique: Your pizza dough must be kneaded either by hand, or with a low speed mixer. No mechanical dough shaping is allowed, such as a dough press or rolling pin, and proper pizza preparation. Pizza baking time should not exceed 90 seconds.
There is an organizations in Italy and USA that help certify pizzerias.( http://www.verapizzanapoletana.org/)
You can read more here about Pizza Napoletana :
http://www.fornobravo.com/vera_pizza_napoletana/VPN_faq.html
The movement gained visibility in 2004, when the VPN Association worked with the Italian Ministry of Agriculture to present Pizza Napoletana to the European Union as a protected food product, similar to cheese, olive oil or wine. The resulting press coverage in the United State created a stir, and today, Vera Pizza Napoletana claims to be DOC (Denominazione d' Origine Controllata), the same status as Chianti Classico.
