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gptkbp:instanceOf
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gptkb:Italian
gptkb:meat
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gptkbp:certification
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gptkb:Traditional_Specialty_Guaranteed_(EU)
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gptkbp:color
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red, white, green (Margherita)
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gptkbp:cookingMethod
|
wood-fired oven
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gptkbp:countryOfOrigin
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gptkb:Italy
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gptkbp:diameter
|
30-35 cm
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gptkbp:doughPreparation
|
hand-kneaded
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gptkbp:eatenWith
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knife and fork
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gptkbp:edge
|
raised and airy (cornicione)
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gptkbp:firstDocumented
|
18th century
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gptkbp:leaveningTime
|
8-24 hours
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gptkbp:mainIngredient
|
gptkb:oil
gptkb:tomatoes
basil
wheat flour
mozzarella cheese
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gptkbp:notableIngredient
|
gptkb:Fior_di_latte_cheese
gptkb:Mozzarella_di_Bufala_Campana
gptkb:San_Marzano_tomatoes
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gptkbp:recognizedBy
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gptkb:Associazione_Verace_Pizza_Napoletana
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gptkbp:regionOfOrigin
|
gptkb:Naples
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|
gptkbp:servedIn
|
pizzerias
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gptkbp:servingTemperature
|
hot
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gptkbp:texture
|
soft and elastic crust
|
|
gptkbp:thickness
|
3 mm (center)
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|
gptkbp:traditionalVariety
|
gptkb:Pizza_Marinara
gptkb:Pizza_Margherita
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gptkbp:UNESCOWorldHeritageSite
|
2017
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gptkbp:bfsParent
|
gptkb:New_Haven-style_pizza
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gptkbp:bfsLayer
|
5
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|
https://www.w3.org/2000/01/rdf-schema#label
|
Neapolitan pizza
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