What's the Diff?

I had an interesting comment the other day about this blog:
"What's the difference between a Verace Napolitana and a Canadian pizza?"

OK, I have obviously neglected my duties in explaining what you should be looking for when you're dining out.  One thing you should know is that Pizza Pizza is NOT a pizza. I think it might be cardboard.

A Vera Napolitana pizza is strictly controlled by the Verace Pizza Napolitana, which is an association devoted to pizza and how it should be made.  According to the association, it should be made from: 'wheat flour type "00" with the addition of flour type "0" yeast, natural water, peeled tomatoes and/or fresh cherry tomatoes, marine salt, and extra virgin olive oil.  Other added ingredients can include, garlic and oregano for "Pizza Napoletana Marinara", buffalo milk mozzarella, fresh basil and fresh tomatoes for "Pizza Napoletana Margherita Extra" and mozzarella STG or Fior di Latte Appennino and fresh basil for "Pizza Napoletana Margherita".'

The dough should be prepared thus: Blend flour, water, salt and yeast. Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. Combining the ingredients should take 10 minutes.

Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to the touch.  The dough should be  the consistency "to the point of pasta".  This can vary from one pizza maker to another.

The dough should be then left to rise under a damp cloth for approx. two hours.  The dough is cut and shaped by hand, but for a pizza Napolitana, it must weigh between 180-250 grams.  After that, the balls are left to rise again for approximately 6 hours.

The balls are then shaped into round, flat pizzas, using only the hands (no rolling pins here!), from the centre to the outside.  The final pizza round should only be 0.3 cms thick. Once the crust is ready, the sauce is spooned on in a spiral, starting from the centre. Use only 60-80 grams of sauce, made from pressed, peeled San Marzano tomatoes (hopefully from the hills around Naples).  Add your oregano, salt and garlic.  Add slices of bufalo mozzarella. Lay on the fresh basil, and top with extra virgin olive oil, poured, again in a spiral motion.

Now comes the cooking.  The pizza must be baked in a wood fired, ceramic oven, which has been heated to  485C, and baked no longer than 60-90 seconds (oh how my heart would bleed when I lived in Italy and the nights were still over 40 degrees C and the poor pizza maker would be working hard in front of his oven....). The edges should be slightly burned, and the mozzarella melted, basil crispy.  When you cut the pizza (it should not be cut by the restaurant) into triangles, the centre should be soft enough to allow a person to roll the pizza into a funnel shape.  A qui, mangio cosi!

Now, can any one tell me if a Canadian pizza is made to such exacting standards, with government control and designation? If so, please direct me to the right place. I would love to read about it.