The Associazione Verace Pizza Napoletana registers those who bake the Naples way, and it has two members in Kuwait.
The two members
- Solo Pizza Napulitana, member 353, since 26 April 2011. Abdulmunim Riyadh Street, Kuwait City, telephone 22474741.
- Doppio, member 505, since 25 September 2014. Salhia Complex, Salhia, telephone 22451511. The association describes it as the second restaurant of Solo’s owner, the certified pizzaiolo Amr AlRefai.
What the Naples rulebook requires
- A dough ball of 200 to 280 grams.
- A finished pizza 22 to 35 cm across.
- Centre thickness no more than 0.25 cm, with a raised rim of 1 to 2 cm.
- Per litre of water: 40 to 60 g of salt, 0.1 to 3 g of fresh yeast, and 1,600 to 1,800 g of flour.
- Leavening a minimum of 8 hours and a maximum of 24.
- A wood-fired oven only, at 430 to 480 °C, for 60 to 90 seconds.
What Solo says about itself
Dough kneaded and proofed for 24 hours, sauce from San Marzano tomatoes, mozzarella from Campania, and a traditional wood-fired oven. Open daily 1 pm to 11 pm, with a menu of six antipasti, thirteen pizzas, six house specials and three desserts.
What we could not publish
No prices. Neither Solo’s site nor its ordering page shows dinar prices without JavaScript, and no first-party price list was reachable. Nor could we confirm that Doppio is still trading at its address — the association’s register is not proof of continued opening.
Photo: The mouth of a lit wood-fired oven. Photograph by Tony Webster, CC BY 2.0 via Wikimedia Commons. It is neither of the two restaurants.
Source: The Associazione Verace Pizza Napoletana register and its international regulation, and Solo’s own website.
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