The Neapolitan pizza, born in the streets of Naples, Italy, is widely regarded as the foundational style of modern pizza. What distinguishes it is its crisp yet soft crust, distinctive scant toppings of San Marzano tomatoes, mozzarella di bufala or fior di latte, fresh basil, and olive oil, all baked in a blazing open wood-fired oven at roughly 450 °C (850 °F) for about 60–90 seconds. The craft has been recognised by various authorities: the style is protected as a Traditional Speciality Guaranteed (TSG) product in the EU, and the craft of the pizzaiolo in Naples appears on UNESCO’s list of intangible cultural heritage.
Understanding a true Neapolitan pizza means appreciating the balance of simplicity and technique. The dough must be made with finely ground flour, water, salt and yeast only—no sugar or fat—and hand-stretched to maintain a cornicione (raised edge) while retaining a soft centre. The toppings likewise must honour freshness and locality: the sweetness of San Marzano tomatoes grown in volcanic plains, the creaminess of Campania buffalo mozzarella, the aroma of fresh basil. The baking in a wood-fire oven not only sets the crust in seconds but gives the characteristic leopard-spotting and smoky aroma.
For pizza lovers and travellers, seeking out an authentic Neapolitan means looking for four key signals aligned with E-E-A-T: Experience – the pizzaiolo visibly working with hand-stretched dough and a live wood-fired oven; Expertise – adherence to the traditional recipe and method (many certified by the Associazione Verace Pizza Napoletana); Authoritativeness – the establishment holds recognition or uses the “Vera Pizza Napoletana” seal; Trustworthiness – the ingredients are transparent, local and high-quality. The next time you order a pizza, consider whether it delivers that true Neapolitan balance of crust, toppings, fire and heritage.
