On Sun, 04 Nov 2007 17:29:49 +0200, ravenlynne >
wrote:

>The thing about naples pizza is that you can come close, but you can't
>accurately reproduce it in the states. The flour can't be had.

We have a single American who is certified to produce real Neapolitan
pizza. Wish I could remember his name. He won lots of pizza throwing
contests and now he's an officially Italian certificated pizza maker,
correct flour & all.

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