When you have a properly made Neapolitan pizza (ie., where the crust is thin, soft and with a little bit of a crunchy crust, and where the cornizone is blistered and slightly charred and blackened), what is the "best" way to eat it?
I am told today, quite emphatically by the way, that the best way -- and dare I say the "only proper way" -- to attack a Neapolitan pizza is thusly.
1. Let it sit for about 2 minutes after it's served from a wood-burning oven
2. Then lift it up and make a libretto out of the pie
3. Fold in half, so you go from full circle, to semi-circle.
4. Then take the semi-circle and fold it in half again to you have a conical or triangular shape.
5. Now, you get to eat.
What do you think?