The Prosciutto Pizza at Menomale Restaurant in Brookland. (By Scott Suchman/For The Washington Post)The recipe for true Neapolitan pizza is pretty simple. You have to use a wood-burning oven. Only San Marzano tomatoes are allowed. As for the crust, no more than four ingredients — supersoft flour, sea salt, fresh yeast and water — can apply. Among a recent wave of subscribers are Menomale in the District, Pizza CS in Rockville and Pupatella in Arlington. Each dough-spinner follows the rules spelled out by Associazione Verace Pizza Napoletana, dedicated to preserving “real Neapolitan pizza” (Vera Pizza Napoletana, or VPN). And each restaurant adds something special to the scene.
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01:26 PM ET, 10/31/2012
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