<sf> wrote in message ...
> 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.
>
> --


This might be the one:
The Bay Area's own Tony Gemignani went to Naples, the birthplace of pizza,
and came home the world champion Neapolitan pizza maker - beating every
Italian contender in the very city where pizza was born.

Dee Dee