THERE IS AN ASSOCIATION I MENTION WITH SOME FREQUENCY, THE AVPN, OR THE ASSOCIAZIONE VERACE PIZZA NAPOLETANA. THIS GROUP IS THE AUTHORITY ON TRUE (VERACE) NEAPOLITIN PIZZA..

IN ADDITION,  CERTAIN TOMATOES ARE PRIZED AND SPECIALLY CERTIFIED FOR THEIR QUALITY AND ARE CONSIDERED NECESSARY PARTS OF A NEAPOLITIN PIZZA.  DOP SAN MARZANO TOMATOES ARE GROWN IN THE SARNESE-NOCERINO DISTRICT OF CAMPANIA, ITALY. THIS IS AN AREA NEAR NAPLES.

THERE ARE ALSO THE TOMATOES GROWN IN THE VOLCANIC SOIL OF MT. VESUVIUS, IN A REGION ALONG THE COAST OF SOUTHERN ITALY. SAN MARZANOS ARE GROWN HERE, AS ARE OTHERS LIKE THE PIENNOLO DEL VESUVIO; A TOMATO OF LOW WATER CONTENT AND HIGH IN SUGAR, HIGHLY SUITABLE FOR USING IN PASTE. CORBARINO TOMATOES ARE MORE PEAR SHAPED, AND ARE SWEET WHILE BEING LOW IN ACID.

THERE ARE A LOT OF GREAT TOMATOES, MANY FROM ITALY ARE PRIZED FOR MEETING CERTAIN CRITERIA. LOOK FOR THE DOP MARK ON THE CAN AND MAKE SURE THEY ARE IMPORTED IF YOU WANT TO TRY REALLY AUTHENTIC ONES.

CLASSIC PIZZA MARGHERITA PER THE AVPN USES A SAUCE SIMILAR TO THIS, IT IS VERY SIMPLE AND IS NOT COOKED PRIOR TO USE.

(WHEN TRYING TO BE SUPER AUTHENTIC, TRY CERTIFIED D.O.P. TOMATOES)

https://www.seriouseats.com/what-is-a-dop-italian-san-marzano-canned-tomato

RECIPE:

-28 OZ PEELED WHOLE PLUM TOMATOES ( QUALITY CANNED PRODUCT IS GOOD, PREFERRED. IDEALLY SAN MARZANO, D.O.P)

-1- 2 TSP SALT

-FEW LEAVES OF BASIL

-1 TSP EXTRA VIRGIN OLIVE OIL (OPTIONAL)

PREP:

-PREPARE PLUM TOMATOES, REMOVE SKIN VIA BLANCHING/ICE OR OTHERWISE IS USING FRESH

-EMPTY INTO BOWL, CRUSH IN HAND

-ADD SALT

-ADD BASIL LEAVES

-ADD OIL, IS DESIRED

-STIR

IT REALLY CAN BE THAT SIMPLE. I HAVE SEEN A LOT OF PEOPLE ADD GARLIC, BLACK PEPPER, AND OREGANO. I THINK THOSE ARE ALL GOOD ADDITIONS.