When it comes to authentic Italian pizza, nothing beats a true Neapolitan pizza. But what is a real Neapolitan pizza exactly? It’s not just any thin-crust pizza—it follows a strict tradition that originated in Naples, Italy, centuries ago. Made with simple, high-quality ingredients and cooked in a blistering-hot wood-fired oven, this pizza is known for its soft, chewy texture and slightly charred crust.
In this article, we’ll explore everything about Neapolitan pizza—its history, ingredients, preparation techniques, and what makes it different from other pizza styles. Whether you’re a pizza lover, a home cook, or just curious about authentic Italian cuisine, you’ll discover what makes Neapolitan pizza a true culinary masterpiece.
Let’s begin with its fascinating origins.
The Origins of Neapolitan Pizza
A Brief History of Pizza in Naples
Pizza, in its earliest form, dates back thousands of years, but the modern version we know today was born in Naples, Italy, during the 18th century. Back then, Naples was a bustling city with a large working-class population. Locals needed a quick, affordable, and filling meal, and pizza—flatbread topped with tomatoes, garlic, and oil—became the perfect solution.
The Birth of Neapolitan Pizza in the 18th Century
The turning point for Neapolitan pizza came in 1889 when Queen Margherita of Savoy visited Naples. A local pizzaiolo, Raffaele Esposito, created a special pizza in her honor, using San Marzano tomatoes, mozzarella, and fresh basil to represent the colors of the Italian flag. This creation, later called Pizza Margherita, became the gold standard for authentic Neapolitan pizza.
Why Naples is the Heart of True Neapolitan Pizza
Even today, Naples is considered the birthplace of real Neapolitan pizza. The city’s climate, culture, and culinary traditions have preserved the art of making this pizza for centuries. The Associazione Verace Pizza Napoletana (AVPN) now protects its authenticity, ensuring that Neapolitan pizza stays true to its roots.
Defining a Real Neapolitana
The Official AVPN Standards for Authenticity
If you’ve ever wondered, what is a real Neapolitan pizza?, the answer lies in its strict guidelines. The Associazione Verace Pizza Napoletana (AVPN) is the governing body that sets the official standards for Neapolitan pizza authenticity. According to AVPN, the pizza must be:
- Round, with a maximum diameter of 35 cm
- Made with 00 flour, water, salt, and yeast (no oil in the dough)
- Topped only with San Marzano tomatoes, mozzarella di bufala, fresh basil, and extra virgin olive oil
- Cooked in a wood-fired oven at 900°F (485°C) for no more than 90 seconds
These rules preserve the traditional Napoletana, ensuring that its texture and flavors remain consistent worldwide.
What Makes a Neapolitan Pizza Different from Other Styles?
Neapolitan pizza is unique because of its soft, airy crust and slightly wet center. Unlike American-style pizza, which often has a thick crust and lots of toppings, real Neapolitan pizza is all about simplicity and high-quality ingredients.
Compared to Roman-style pizza, which has a crispier base, Neapolitan pizza is delicate and light. The dough ferments longer, allowing it to develop its signature chewy texture and charred bubbles.
The Importance of Simplicity in Ingredients
One key element that defines Neapolitan pizza is its minimalism. You won’t find excessive toppings, artificial ingredients, or thick crusts here. Instead, it focuses on using the freshest Italian ingredients, creating a perfect balance of flavors.
Essential Ingredients for an Authentic Neapolitan Pizza
Flour: The Role of 00 Flour in the Dough
The foundation of any good Neapolitan pizza is its dough. Authentic Pizza Napoletana is made using 00 flour, an ultra-fine Italian flour that creates a soft, elastic dough. This flour absorbs water well and results in a chewy crust with a crispy edge.
San Marzano Tomatoes: The Essential Tomato Base
For the sauce, San Marzano tomatoes are a must. These Italian tomatoes grow in the volcanic soil near Mount Vesuvius, giving them a naturally sweet and tangy flavor. Unlike regular canned tomatoes, San Marzano tomatoes have fewer seeds and a richer taste, making them ideal for a traditional Neapolitan pizza sauce.
Mozzarella di Bufala vs. Fior di Latte: Choosing the Right Cheese
An authentic Neapolitan pizza can be made with either:
- Mozzarella di Bufala: A rich, creamy cheese made from water buffalo milk
- Fior di Latte: A cow’s milk mozzarella with a milder flavor
Both options melt beautifully, creating that signature gooey texture on top of the pizza.
Extra Virgin Olive Oil and Fresh Basil: The Finishing Touches
No Neapolitan pizza is complete without a drizzle of extra virgin olive oil and a few fresh basil leaves. These ingredients enhance the flavors and give the pizza its classic aroma.
Traditional Cooking Methods and Techniques
Why a Wood-Fired Oven is Essential
One of the biggest differences between Neapolitan pizza and other styles is how it’s cooked. A true Pizza Napoletana must be baked in a wood-fired oven at a scorching 900°F (485°C). This extreme heat gives the pizza its signature leopard-spotted crust, which is slightly crispy on the outside while remaining soft and airy inside.
The high heat also ensures the pizza is cooked in just 60 to 90 seconds! Unlike conventional ovens, which take much longer, a wood-fired oven allows the dough to rise quickly, creating the light and fluffy texture that makes Neapolitan pizza so irresistible.
High Heat and Fast Cooking: The 90-Second Rule
According to the Associazione Verace Pizza Napoletana (AVPN), a real Neapolitan pizza must be cooked in under 90 seconds. This quick bake time preserves the flavors of the ingredients while giving the crust its distinct charred bubbles.
A home oven, even at its highest temperature, can’t replicate these conditions. That’s why many home chefs use a pizza stone or steel to help retain heat and get closer to the Neapolitan texture.
The Importance of Hand-Kneading the Dough
The dough is never rolled with a pin! Instead, it’s gently stretched by hand, allowing it to retain air bubbles that give the crust its light, airy texture. This traditional method is key to achieving the classic Neapolitan pizza experience.
Key Features of a Real Neapolitan Pizza
The Thin, Soft, and Slightly Wet Center
A real Neapolitan pizza isn’t like your average crispy pizza. Instead, it has a thin and tender center, often slightly wet from the fresh tomato sauce and melted mozzarella. This soft texture is intentional, making the pizza perfect for folding, as many Neapolitans do when eating their slice.
The Puffy, Charred Cornicione
The cornicione, or outer crust, is another defining characteristic of Pizza Napoletana. Thanks to the long fermentation process and high heat, the crust puffs up beautifully, forming a light, airy structure with dark, charred spots known as leopard spots. These little blisters add a slight smokiness that enhances the overall flavor.
The Perfect Balance of Flavors
Neapolitan pizza isn’t about loading up on toppings—it’s about harmony. The slight acidity of San Marzano tomatoes, the creamy melt of mozzarella di bufala, the fragrant touch of basil, and the richness of extra virgin olive oil all work together to create a perfectly balanced bite.
Now that you know the key features of a real Neapolitana , let’s explore its delicious variations!
Common Variations
Margherita vs. Marinara: The Two Classic Styles
When people ask, what is a real Neapolitan pizza?, the answer usually comes down to two legendary variations: Pizza Margherita and Pizza Marinara.
- Pizza Margherita: This is the most famous Neapolitan pizza, made with San Marzano tomatoes, mozzarella di bufala, fresh basil, extra virgin olive oil, and a sprinkle of sea salt. Created in 1889 for Queen Margherita of Savoy, it represents the colors of the Italian flag.
- Pizza Marinara: A simpler but equally authentic variation, this pizza has San Marzano tomato sauce, garlic, oregano, and olive oil—but no cheese! It dates back to the 1700s and was a favorite of Neapolitan fishermen.
Modern Twists
Though tradition is key, some pizzaiolos experiment with toppings while keeping the Neapolitana foundation intact. Variations might include fresh arugula, prosciutto, or truffle oil. However, according to AVPN rules, any toppings beyond the classic ingredients risk making it Neo-Neapolitan.
Neapolitan vs. Neo-Neapolitan: Understanding the Differences
While Neapolitan pizza follows strict guidelines, Neo-Neapolitan pizza allows for slight deviations. These might include using different cheeses, longer fermentation times, or baking in a high-temperature gas oven instead of wood-fired. Though still delicious, it’s not technically a real pizza.
How to Make an Authentic Neapolitan Pizza at Home
Step-by-Step Dough Preparation Guide
To make real pizza at home, start with the dough. Follow this simple process:
- Mix: Combine 500g of 00 flour, 325ml of water, 10g of salt, and 3g of yeast.
- Knead: Work the dough by hand until it becomes smooth and elastic.
- Ferment: Let the dough rise for at least 8 to 24 hours at room temperature.
- Shape: Gently stretch the dough into a 12-inch circle without using a rolling pin.
Tips for Achieving the Perfect Texture at Home
Without a wood-fired oven, you can still get great results:
- Use a pizza stone or steel in a 500°F (260°C) oven to mimic a high-heat surface.
- Preheat your oven for at least 45 minutes to ensure an even bake.
- Bake on the top rack for better heat distribution.
Alternative Cooking Methods if You Don’t Have a Wood-Fired Oven
If you don’t have access to a traditional pizza oven, here are some alternatives:
- Cast iron skillet: Cook the dough on the stovetop before finishing it under the broiler.
- Outdoor grill: Mimics the charred effect by using direct high heat.
- Pizza oven attachments: Small home ovens like the Ooni or Roccbox can reach temperatures.
Neapolitan Style vs. Other Styles
Neapolitan vs. American-Style Pizza
Many people wonder, what is a real Neapolitan pizza?, especially when comparing it to American pizza. The biggest difference is the crust. Neapolitan style has a thin, soft, and slightly chewy crust, while American-style—like New York or Chicago deep-dish—is usually thicker, crispier, and loaded with toppings.
Another key difference is cooking time and temperature. A pizza bakes in just 90 seconds at a blazing 900°F (485°C), while American pizzas often bake at much lower temperatures for longer.
Neapolitan vs. Sicilian Pizza
Sicilian pizza is another famous Italian style, but it’s vastly different from Pizza Napoletana. Unlike the round, soft Neapolitana, Sicilian pizza is thick, square, and baked in a pan. The dough is also denser and more bread-like, making it heartier and more filling.
How Italian Regional Pizzas Differ from Neapolitan
Italy is home to several pizza styles, but Neapolitan varieties remains the most iconic. Roman categories , for example, has a thin, crunchy crust, while the Neapolitan is airy and soft. Each region has its own take, but the Neapolitan version is the most strictly regulated and historically significant.
FAQs About Pizza
Why is it so soft in the middle?
The center of a real Neapolitan pizza stays soft because of the high hydration dough, quick baking time, and fresh tomato sauce. The moisture from the sauce and cheese keeps it from drying out, creating that classic slightly wet texture.
Can you make it without a wood-fired oven?
While a wood-fired oven is ideal, you can still make great Neapolitan-style using a pizza stone, cast iron skillet, or even a high-temperature grill. The key is to replicate high heat as much as possible.
What is the difference between Neapolitan and Roman pizza?
Roman pizza is thinner and crispier, while it is softer and airier. Neapolitan dough is fermented longer, giving it its signature puffy, chewy crust.
Is it supposed to be crispy?
Not really! A true pizza has a charred, slightly crispy outer crust but remains soft and tender inside. If it’s too crunchy, it’s not authentic.
Why is the Neapolitan version considered the best in the world?
Its simple, high-quality ingredients, traditional cooking methods, and perfect balance of flavors make it one of the most beloved pizza styles worldwide. It’s pizza in its purest form!