Anyone can make a pizza at home with store-bought dough, cheese and toppings. But if you want to create and cook a real Neapolitan-style pizza, then you’ve got to follow the authentic Neapolitan pizza-making rules from the AVPN (Associazione Verace Pizza Napoletana) – not as easy as it sounds.

But it’s exactly what Fort Point’s upcoming Pastoral pizza-making restaurant will soon be serving. Pastoral, a rustic, Neapolitan artisanal pizza place and Chef Todd Winer’s latest venture, will open this February – according to The Boston Globe’s restaurant blog.

The Fort Point eatery will be a “True Neapolitan Pizza” restaurant and only the second Massachusetts restaurant currently certified by the U.S. and Canadian branch of the AVPN. This means the wood-fired pizzas are prepared and cooked according to a set of strict guidelines.

All ‘True Neapolitan Pizzas’ have a dough that is kneaded by hand, according to guidelines. The Neapolitan pizza must be baked in a wood fire oven (left) for 60-90 seconds at 905°F. This, my friends, is a true Neapolitan-style pizza. According to Zagat Boston, Pastoral’s 6000 lb oven (left) was imported from Naples, Italy, and is made “from the stone and sand of famed Mt. Vesuvius.” How’s that for legit?

Zagat is also reporting that Pastoral plans to offer “some exclusive American and European wines, including several served on tap” as well as “20 craft draught beers handpicked by Winer.”

Fortunately for Boston residents, we’ll soon be indulging in the authentic doughy goodness and rustic fare very soon.

Image of oven via Facebook