Naples shared its love of pizza and dry pasta with the world many years ago but something got lost in translation. Rather than eat pasta al dente and pizza soft, in the Neapolitan way, foreigners learned to do the opposite.
Non-Italians at last discovered the pleasures of al dente pasta in the late 20th Century. But only recently have hardcore devotees in the pizza diaspora acquired a soft spot for pizza with a light, pliable crust.
In my video above, “Pizza in Naples is Strictly Softcore”, the master pizzaiolo Enzo Coccia of Pizzaria La Notizia explains why Neapolitan pizza must be so soft and light. (A hint is in the photo of Enzo below).