Andy Montoya
Naples, the birthplace of pizza, is renowned for its mouth-watering pies, with many pizzerias offering traditional Neapolitan pizza, characterised by soft, thin dough with high edges, fresh tomato sauce, and delicious, stretchy cheese. The city's pizza-making traditions are so revered that they are recognised by UNESCO and protected by the Italian Standardization Body. The art of Neapolitan pizza-making is a serious affair, with specific rules governing the preparation and baking process, and the city's pizzerias take pride in using only the finest local ingredients. From historic establishments to lively street vendors, Naples offers an array of options for tasting the ultimate pizza experience.
| Characteristics | Values |
|---|---|
| Type of Pizza | Neapolitan pizza |
| Place of Origin | Naples, Italy |
| Dough | Soft, thin dough with high edges |
| Dough Preparation | Hand-kneaded or mixed with a low-speed mixer |
| Dough Ingredients | Wheat flour, natural Neapolitan yeast or brewer's yeast, salt, and water |
| Dough Thickness | No more than 3 millimeters |
| Baking Time | 60-90 seconds |
| Baking Temperature | 485 °C (905 °F) |
| Oven Type | Wood-fired oven |
| Tomatoes | San Marzano tomatoes or pomodorini del Piennolo del Vesuvio |
| Cheese | Mozzarella di bufala campana or fior di latte di Agerola |
| Toppings | Oregano, olive oil, basil, anchovies, truffle, goat cheese, Parmesan, BBQ sauce, chicken, onions, speck, Parma ham, guanciale, fig jam, etc. |
| Serving Style | Eaten fresh, folded in half or quarters, without utensils |
| Speciality | Recognized as a Traditional Speciality Guaranteed (TSG) in the EU and UK |
| UNESCO Recognition | Art of Neapolitan pizza-making (arte del pizzaiolo napoletano) is listed as intangible cultural heritage |
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What You'll Learn
- Neapolitan pizza is a traditional speciality guaranteed in the EU and UK
- The Associazione Verace Pizza Napoletana sets rules for genuine Neapolitan pizza dough
- Naples has a lively street-pizza scene, with whole pies sold for a few euros
- Enzo's Pizza is a popular pizzeria in Naples, known for its modern twists
- Pizzeria Brandi is said to be the birthplace of the pizza Margherita
Neapolitan pizza is a traditional speciality guaranteed in the EU and UK
Neapolitan pizza, or pizza napoletana, is a version of round pizza typically prepared in the Italian city of Naples. It is characterised by a soft, thin dough with high edges. The tomatoes are traditionally either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, grown on the volcanic plains south of Mount Vesuvius, and the cheese is usually mozzarella di bufala campana or fior di latte di Agerola.
Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in the European Union and the United Kingdom. This means that the art of its making (arte del pizzaiolo napoletano) is included on UNESCO's list of intangible cultural heritage. The Associazione Verace Pizza Napoletana (AVPN) sets out rules for the preparation of the dough, which must consist of wheat flour, natural Neapolitan yeast or brewer's yeast, salt, and water. The dough must be kneaded by hand or with a low-speed mixer, and after rising, it must be formed by hand without the use of a rolling pin or machine. The pizza must then be baked for 60-90 seconds in a 485 °C wood-fired oven.
The TSG status of Neapolitan pizza was granted by the Italian Standardization Body, administered by the AVPN. This means that pizzerias that meet strict requirements in following Neapolitan traditions in the art of pizza-making can receive a protected designation. The TSG status also means that restaurants, not just in Naples but throughout the EU, that make their pizzas the traditional way will be able to use a round blue and yellow logo.
Neapolitan pizza is a well-loved dish, both by locals and tourists. Some of the best pizzerias in Naples include Europeo di Mattozzi, 50 Kaló, Pizzeria Oliva da Carla e Salvatore, and Pizzeria Brandi, the first place where pizza Margherita is said to have originated.
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The Associazione Verace Pizza Napoletana sets rules for genuine Neapolitan pizza dough
Neapolitan pizza, or pizza Napulitana in the local dialect, is a type of round pizza typically prepared in Naples, Italy. It is characterised by a soft, thin dough with high edges. The Associazione Verace Pizza Napoletana (AVPN) sets strict rules for what constitutes genuine Neapolitan pizza dough.
The AVPN was formed in 1984 when Antonio Pace and Lello Surace brought together the most important and famous pizzamakers of the time. They wrote down the fundamental rules to recognise and differentiate the True Neapolitan Pizza from other types of pizza. The AVPN's rules are based on oral traditions passed down from generation to generation of Neapolitan pizzamakers.
According to the AVPN, the dough for a genuine Neapolitan pizza must be made from wheat flour, natural Neapolitan yeast or brewer's yeast, salt, and water. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, it must be formed by hand without the use of a rolling pin or other machine. The dough balls must weigh between 200 and 280 grams to obtain a pizza with a diameter between 22 and 35 centimetres.
The pizza must be baked for 60-90 seconds in a wood-fired oven at a temperature between 430-485°C. The oven must be heated to the correct temperature to ensure the pizza cooks evenly. The final product should be soft and fragrant, with a slightly swollen edge.
The AVPN's rules protect the traditional recipe and uniqueness of the Neapolitan pizza. Pizzerias that meet these strict requirements in following Neapolitan traditions in the art of pizza-making can be granted a protected designation by the Italian Standardization Body. The European Union has recognised pizza Napoletana as a traditional speciality guaranteed since 2010.
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Naples has a lively street-pizza scene, with whole pies sold for a few euros
Naples is the birthplace of pizza pie and is known for its lively street-pizza scene. The city's old pizzerias sell whole pies for just a few euros from display windows on the street. These pizzas are typically eaten folded in four, without utensils, and are a cheap and tasty snack for locals and tourists alike.
Neapolitan pizza is characterised by a soft, thin dough with high edges, made from wheat flour, natural Neapolitan yeast or brewer's yeast, salt, and water. The dough is kneaded by hand or with a low-speed mixer and shaped by hand without the use of a rolling pin. The pizza is then baked for 60-90 seconds in a wood-fired oven at a temperature of 485 °C (905 °F).
The tomatoes used are traditionally either San Marzano or pomodorini del Piennolo del Vesuvio, grown on the volcanic plains south of Mount Vesuvius, and the cheese is typically mozzarella di bufala campana or fior di latte di Agerola. Other popular toppings include anchovies, truffle, oregano, and olive oil.
Some notable pizzerias in Naples include Pizzeria Brandi, said to be the birthplace of the pizza Margherita; La Notizia, known for its modern twists on classic pizzas; and Europeo di Mattozzi, located a 20-minute walk from the downtown cluster of pizzerias and praised for its decor, service, and delicious food.
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Enzo's Pizza is a popular pizzeria in Naples, known for its modern twists
Naples is the birthplace of pizza, and the city's pizzerias are known for serving up melty cheese and sweet tomato sauce. Enzo's Pizza, tucked between the Vomero and Fuorigrotta neighbourhoods, is one of the most loved pizzerias in Naples. It is consistently mentioned by Michelin and Gambero Rosso guides and is known for its high-quality, locally sourced ingredients, modern interiors, and passionate staff.
Enzo's Pizza offers a modern twist on classic Neapolitan pizza, such as the Margherita and marinara. Their unique toppings include Vesuvian yellow tomatoes, oil-soaked anchovies, and Neapolitan ciccoli with sauteed escarole. The pizzeria is also known for its modern and elegant interior design, making it a popular choice for those seeking a contemporary dining experience.
The dough used for Neapolitan pizza must be prepared and formed by hand, without the use of a rolling pin or machine, resulting in a soft, thin base that is no more than 3 millimeters thick. The traditional cheese used is mozzarella di bufala campana or fior di latte di Agerola, and the tomatoes are typically San Marzano or pomodorini del Piennolo del Vesuvio, grown on the volcanic plains near Mount Vesuvius.
Neapolitan pizza is a traditional speciality recognized by the European Union, and the art of its making is included on UNESCO's list of intangible cultural heritage. Enzo's Pizza embraces this tradition while also offering innovative twists, ensuring a memorable dining experience for locals and tourists alike.
In addition to Enzo's Pizza, there are several other notable pizzerias in Naples. Pizzeria Brandi, located in the Quartieri Spagnoli neighbourhood, is known as the birthplace of the famous Pizza Margherita. Other popular spots include Pizzeria Oliva da Carla e Salvatore in La Sanità, Europeo di Mattozzi, and 50 Kaló, which offers both traditional and modern pizzas in a chic setting.
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Pizzeria Brandi is said to be the birthplace of the pizza Margherita
Pizzeria Brandi in Naples is said to be the birthplace of the pizza Margherita. The pizza Margherita is arguably the most famous pizza in the world. It is said to have been invented in 1889 by Raffaele Esposito, the chef and owner of Pizzeria Brandi. Esposito and his wife, Giovanna Brandi, took over the pizzeria in the 19th century, and it was here that the pizza Margherita was created.
According to popular legend, the pizza Margherita was invented to honour Italy's unification. The three toppings of basil, mozzarella, and tomato were used to represent the colours of the Italian flag. The pizza was also named after the Queen of Italy, Margherita of Savoy. The story goes that Queen Margherita, tired of the palace's French cuisine, expressed a desire to taste "the famous Neapolitan pizza". Raffaele Esposito, as the most famous pizzamaker in Naples, was invited to prepare his classic pies for the queen.
While the pizza was likely served at Pizzeria Brandi, the use of these three toppings had already been widespread in Naples for decades, and was even described in a book from 1866. It may have been christened the "Margherita" at Pizzeria Brandi, but some sources claim the name could also stem from the arrangement of mozzarella slices like the petals of a daisy ("margherita" in Italian). Regardless of its exact origin, the pizza Margherita has become one of the most recognisable symbols of Italian food culture worldwide.
Today, Pizzeria Brandi is still owned by the Brandi family and is considered a legendary pizzeria in Naples. The pizza Margherita remains their most popular offering, and the pizzeria attracts a large number of international tourists who come to taste a piece of Neapolitan history. The current owners, Vincenzo's two sons, represent the fifth generation of pizza makers in the family, carrying on the tradition of one of the most famous Neapolitan pizzerias.
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Frequently asked questions
Neapolitan pizza is a type of pizza that originated in Naples, Italy. It is characterised by a soft, thin dough with high edges, topped with tomatoes and cheese.
The cheese traditionally used on a Neapolitan pizza is Mozzarella di Bufala Campana, made from water buffalo milk.
The other toppings used on a Neapolitan pizza typically include San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio tomatoes, extra virgin olive oil, fresh basil leaves, and sea salt.
There are many pizzerias in Naples that serve excellent Neapolitan pizza. Pepe in Grani, located in the countryside north of Naples, has been voted Italy's finest pizzeria in the 50 Top Pizza Guide for three years running. Another popular option is Europeo di Mattozzi, a 20-minute walk from the downtown cluster of pizzerias, which offers delicious food and a charming dining experience.
