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Pizza Napoletana
#1
Treeman
MA
2
ST
6
AG
1
AV
10
R
0
B
284
P
0
F
0
G
38
Cp
0
In
0
Cs
21
Td
0
Mvp
4
GPP
62
XPP
0
SPP
62
Injuries
-ma, m
Skills
Mighty Blow
Stand Firm
Strong Arm
Take Root
Thick Skull
Throw Team-Mate
Timmm-ber!
+MA
Break Tackle
Grab
Guard
A Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe.<!--
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-->Typically made with tomatoes and Mozzarella cheese. Can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin). According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (? in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[7] When cooked, it should be crispy, tender and fragrant. <br><!--
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--><a href="http://fumbbl.com/FUMBBL.php?page=match&id=3208103">Beaten dorfs :) </a>
--><!--
-->Typically made with tomatoes and Mozzarella cheese. Can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin). According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (? in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[7] When cooked, it should be crispy, tender and fragrant. <br><!--
--><!--
--><a href="http://fumbbl.com/FUMBBL.php?page=match&id=3208103">Beaten dorfs :) </a>
Match performances
Date
Opponent
Comp
TD
Int
Cas
Mvp
Spp
2011-05-30
-
-
-
2
-
4
2011-06-28
-
-
-
1
-
2
2011-07-15
-
-
-
1
-
2
2011-08-27
-
-
-
1
-
2
2011-08-31
-
-
-
3
-
6
2011-09-19
-
-
-
2
-
4
2011-10-07
-
-
-
1
-
2
2011-11-23
-
-
-
1
1
7
2011-11-29
-
-
-
1
-
2
2011-12-02
-
-
-
1
1
7
2011-12-03
-
-
-
1
-
2
2011-12-18
-
-
-
1
-
2
2011-12-26
-
-
-
2
-
4
2012-01-24
-
-
-
-
1
5
2012-02-02
-
-
-
2
-
4
2012-02-03
-
-
-
-
1
5
2012-02-04
-
-
-
1
-
2