The Art of Authentic Neapolitan Pizza

The best pizza we’ve ever had came out of a wood-fired oven in Naples in less than two minutes. No fuss, no theatrics, just a soft base with a few charred spots, rich tomato sauce, creamy mozzarella, and a single basil leaf on top.

That’s the thing about Neapolitan pizzas. While other cities like New York and London pile on toppings and play around with bold sauces, Naples keeps it simple. And that’s exactly why it’s perfect.

Matgherita from L’antica Pizzeria da Michele

A Slice of Pizza History

Italian Sailors

Pizza’s roots run deep in Naples. In the 18th century, it was the go-to street food for workers. Cheap, filling, and eaten on the move.

But it didn’t start out with the flavours we know today. Tomatoes, for instance, didn’t even exist in Italy until they arrived from South America during the Columbian Exchange (the global swap of goods, crops, and ideas between the Old and New Worlds after Columbus’s voyages).

Sailors in Naples were among the first to embrace this new fruit, slicing tomatoes onto their bread. From there, pizza marinara was born (marinara translates to sailor-style).

The marinara's beauty was its simplicity: tomatoes, garlic, oregano, and olive oil. These ingredients, which can be stored without spoiling, were perfect for long sea voyages.

Mount Vesuvius overlooking Naples’ Harbour

The legend of Queen Margherita

Then came the most famous pizza story of all: the Margherita. According to legend, in 1889, Queen Margherita of Savoy visited Naples. The Royal Palace of Capodimonte asked local pizzaiolo Raffaele Esposito to create something special in her honour.

Of the three pizzas he made, she loved the one dressed in the colours of the Italian flag — red tomatoes, white mozzarella, and green basil.

Supposedly, it was named after her, with a letter of thanks still on display at Pizzeria Brandi to this day.

As with pretty much every piece of food history, later research has cast doubt on the tale, but still, whether it’s fact or folklore, it’s a story that has shaped how Italians think of pizza.

UNESCO

In 2017, UNESCO officially recognised the art of the Neapolitan pizzaiuolo as part of the world’s intangible cultural heritage.

The UNESCO designation is a way to safeguard the skill, tradition, and identity that come with it. It’s a way of ensuring that the real craft passed down through generations continues.

A pizzaiuolo doing his thing in Naples

Preserving the Tradition of Neapolitan Pizza

So, what exactly makes a pizza Neapolitan?

It’s not just about being made in Naples. There are clear rules, which are set by the Associazione Verace Pizza Napoletana (AVPN).

This organisation exists purely to protect the authenticity of the pizza that put Naples on the map.

The AVPN certifies pizzerias worldwide by sending inspectors to check everything from the type of flour pizzerias use to how the dough is stretched and baked.

The AVPN logo (Vera Pizza) to the left of the window

Even the shape and size of the pizza are specified.

The aim is simple: ensure that a certified Neapolitan pizza tastes exactly as it should, whether you’re eating in Naples, New York, or Tokyo.

An authentic Neapolitan pizza must tick all of these boxes:

• Flour: A specific, finely milled Italian wheat flour

• Tomatoes: San Marzano, grown in the rich volcanic soil near Mount Vesuvius

• Cheese: Fresh mozzarella di bufala from Campania or creamy fior di latte

• Dough: Mixed by hand or low-speed mixer, proofed for hours to develop flavour

• Baking: In a wood-fired oven at roughly 450°C, for no more than 90 seconds

The result is a light, airy crust with a floppy/tender centre, topped with vibrant tomato, creamy mozzarella, and fragrant basil.

There is no sugar, additives, or extra herbs beyond fresh basil. Just olive oil, salt, and the best ingredients you can use.

The exact (extremely detailed) specifications can be found on their website.

Here is a list of all of the AVPN’s approved pizzerias (there are 1165 of them worldwide).

Diego Vitagliano Pizzeria - With a ricotta stuffed crust

Pizza culture in Naples Today

In Naples, pizza is a part of daily life and a source of local pride. You’ll find it everywhere, from quick street stalls handing over folded slices wrapped in paper, to century-old pizzerias where the same family has been working the dough for generations.

Each pizzeria has its own way of standing out, whether it’s a slightly different dough recipe, a unique take on toppings, or the atmosphere it creates.

Some also serve pizza fritta — a deep-fried pocket of dough filled with ricotta, salami, or other simple ingredients.

It’s crisp on the outside, soft and steamy inside, and every bit as loved as the classic wood-fired version.

Our favourite pizzerias in Naples

• 50 Kalò - Our top pick. Light, flavourful, and modern without losing the soul of Naples.

• L'Antica Pizzeria Da Michele - The OG pizzeria. Just margherita or marinara, nothing else.

• Gino e Toto Sorbillo - You’ll see Sorbillo everywhere in the city. The smoked ricotta grated on the crusts is a game-changer

• Diego Vitagliano Pizzeria - Currently ranked the #2 pizzeria in the world. Inventive toppings and more of a restaurant vibe than a rustic pizzeria

• Pizzeria Di Matteo - We didn’t eat here as it didn’t look great, but the locals love it, and we’ve been convinced to head straight there next time we go

• Pizzeria Da Attilio - Featured in Ugly Delicious’s Pizza episode (which you must watch on Netflix)

So, Why Do We Love Neapolitan Pizza So Much?

So many kinds of pizza exist, and we’ll happily eat them all. But Neapolitan pizza feels like the purest, simplest form of the dish.

The flavour isn’t built on additives or seasoning — it’s the honest taste of each ingredient. (You love New York pizza so much becuase the tomato sauce is packed with sugar!)

It’s in the chew of the dough, the tang of perfectly ripe tomatoes, the creaminess of fresh mozzarella, and the perfume of basil just torn from the stem.

It proves you don’t need to overcomplicate food to make it unforgettable.

While cities like New York and London race to create the next wild topping combination, Naples stays rooted in tradition, and that’s precisely the charm. And that’s why, no matter how many styles we try, we’ll always return to the classic Neapolitan.

Can you tell, we love pizza?

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