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In 1998, the Italian government formally recognized Neapolitan Pizza as a traditional food worthy of preservation and granted it D.O.C. (Denominazione di Origine Controllata) status, which specifies the legally permitted ingredients and methods of preparation necessary to produce truly authentic Neapolitan Pizza.
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Only soft-grain flour, fresh yeast, water and sea salt may be used for the dough. Only Italian plum tomatoes, mozzarella di bufala, extra-virgin olive oil and fresh basil or dried oregano may be used for the toppings. Fresh Garlic may only be used on the Pizza Marinara. All Neapolitan Pizzas must be cooked in a traditional wood-burning oven.