Don't worry. The EU recently standardized Pizza Napoletana[1]. Among some of the regulations are: * The flour used has to have a deformation energy between 220

Don't worry. The EU recently standardized Pizza Napoletana[1]. Among some of the regulations are: * The flour used has to have a deformation energy between 220W and 380W * The dough has a pH-value of 5.87 and a density of 0.79g/cm³ * The salt has to be applied with a spiral motion on top of the tomatoes * The olive oil has to be applied with a spiral motion as well, totalling at 4-5g of oil with an allowed error of 20% * The baking time is 60-90 seconds. The dough has to reach 60-65°C That's not just a patent. This is a legal ordinance. This is law. This is taxpayers money at work! EDIT: edit for formatting and source [1] http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=0J:L:2010:034:0007:0016:DE:PDF http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=0J:L:2... (German)