Few dishes are as globally beloved and culturally significant as Neapolitan pizza, or Pizza Napoletana. With its thin, chewy crust, vibrant tomato sauce, fresh mozzarella, and aromatic basil, this simple yet iconic pizza has stood the test of time. Born in the backstreets of Naples, Italy, Neapolitan pizza has become a symbol of tradition, authenticity, and culinary excellence.
What Is Neapolitan Pizza?
Neapolitan pizza is a traditional Italian pizza that originated in Naples. Known for its soft, thin crust, slightly charred edges, and minimal yet high-quality toppings, it embodies the essence of simplicity and flavor.
The three essential ingredients are:
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San Marzano tomatoes (grown in the volcanic soil of Mount Vesuvius)
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Fresh mozzarella, ideally Mozzarella di Bufala Campana or Fior di Latte
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00 flour dough, hand-stretched and wood-fired at extremely high temperatures
A Brief History
The origins of Neapolitan pizza trace back to the 18th century, when flatbreads topped with simple ingredients were sold as street food in Naples. The poor classes, needing something cheap and satisfying, would grab a slice from local vendors.
One of the most famous moments in pizza history came in 1889, when Queen Margherita of Savoy visited Naples. To honor her, a local pizzaiolo (pizza maker), Raffaele Esposito, created a pizza featuring the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). Thus, the Pizza Margherita was born—now the most iconic version of Neapolitan pizza.
Characteristics of a True Neapolitan Pizza
In 1984, the Associazione Verace Pizza Napoletana (AVPN) was formed to preserve and protect authentic Neapolitan pizza. According to AVPN, a true Neapolitan pizza must meet the following criteria:
1. Dough
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Made with only flour (type 00), water, salt, and yeast
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Hand-kneaded, not rolled with a pin
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Left to rise for 8 to 24 hours
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No added oils or fats
2. Crust (Cornicione)
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Should be thin in the center (no more than 0.25 cm) and thicker on the edges (up to 2 cm)
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Puffy, airy, and slightly charred from the high heat
3. Toppings
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San Marzano tomatoes or Pomodorini del Piennolo
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Mozzarella di Bufala or Fior di Latte
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Fresh basil
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Extra virgin olive oil
4. Cooking Method
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Must be baked in a wood-fired oven
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At a temperature of 800–900°F (430–485°C)
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Cooked for 60–90 seconds only
Varieties of Neapolitan Pizza
While many toppings exist, AVPN officially recognizes a few traditional versions:
1. Pizza Margherita
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Tomato sauce, mozzarella, basil, and olive oil
2. Pizza Marinara
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Tomato sauce, garlic, oregano, and olive oil (no cheese)
3. Pizza Margherita Extra (DOC)
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Uses only certified Mozzarella di Bufala Campana DOP
Other regional or modern variations may include anchovies, mushrooms, or prosciutto, but simplicity is key.
Cultural Significance and UNESCO Recognition
In 2017, the art of Neapolitan pizza-making—“Pizzaiuolo Napoletano”—was added to UNESCO’s Intangible Cultural Heritage list. This recognition wasn't just for the pizza itself, but for the entire tradition: the kneading, the tossing, the wood-fired baking, and the community culture around it.
For Neapolitans, pizza is more than food—it's a ritual, a source of pride, and a way of life.
The Modern Global Spread
Thanks to globalization and culinary tourism, Neapolitan pizza is now enjoyed worldwide. However, maintaining authenticity remains a challenge. That’s why many pizzerias outside Italy seek AVPN certification, proving that their methods and ingredients meet traditional standards.
International chains and chefs have also introduced gourmet Neapolitan pizzas, experimenting with truffle oil, burrata, smoked cheeses, or imported Italian meats—elevating a humble street food to fine-dining status.
How to Enjoy Neapolitan Pizza
Neapolitan pizza is best enjoyed:
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Fresh out of the oven—it’s not meant for delivery or reheating
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With a fork and knife in Naples, or folded into a “libretto” (little book) as street food
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Paired with wine (Chianti, Sangiovese) or Neapolitan beer
Making It at Home
Recreating authentic Neapolitan pizza at home can be challenging, but not impossible. Key tips:
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Use 00 flour and allow long fermentation
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Use San Marzano-style tomatoes
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If you don't have a wood-fired oven, use a pizza steel or stone in the hottest oven setting
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Don't overload with toppings—balance and simplicity are essential
Conclusion
Neapolitan pizza is a culinary masterpiece born of modest roots and elevated through centuries of tradition. Its influence spans continents, yet its soul remains in Naples: in the doughy hands of pizzaioli, the heat of wood-fired ovens, and the joy of a perfect slice. Whether enjoyed in a bustling Neapolitan pizzeria or crafted lovingly at home, Neapolitan pizza continues to bring people together through its universal language of flavor.
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