(Neapolitan Pizza)
Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag.
The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples.
Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time.
In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.
Recipe variations
Pizza Margherita
READY IN 9h 5minThe recipe is the one codified by Associazione Verace Pizza Napoletana (VPN Association), meaning only pizzas prepared in this manner can hold the denomination "original Neapolitan pizza". One pizza is one serving, and the number of pizzas that can be made with the amounts stated here ranges from eight to eleven, depending on the amount of flour the water absorbs, which changes daily. That said, if you are not making a huge batch, half a liter (2 1/4 cups) of water makes for approximately five to seven pizzas, so adjust the amounts accordingly. If you do not own a wood-fired oven but want good results, apply the suggestions from our "at-home preparation" tip.
Pizza Margherita for Home Ovens
READY IN 9h 16minThis recipe for an at-home preparation of pizza Margherita is the creation of the pizzaiolo Davide Civitello. Unlike the traditional recipe for pizza Margherita, here, oil and sugar are also added to the dough — sugar to help with browning and oil to make the pizza crispier since it bakes longer than one baked in a wood-fired oven.
Academia Barilla's Quick Make Pizza Margherita
READY IN 5h 50minCourtesy of Academia Barilla, this recipe for pizza Margherita gives very detailed instructions on how to make the pizza dough from scratch. The topping ingredients are traditional, but the tomatoes used are canned ones. However, you can use fresh tomatoes, in which case you have to peel and deseed them before use.
Pizza Marinara
READY IN 9h 5minThe recipe is the one codified by Associazione Verace Pizza Napoletana (VPN Association), meaning only pizzas prepared in this manner can hold the denomination "original Neapolitan pizza". One pizza is one serving, and the number of pizzas that can be made with the amounts stated here ranges from eight to eleven, depending on the amount of flour the water absorbs, which changes daily. That said, if you are not making a huge batch, half a liter (2 1/4 cups) of water makes for approximately five to seven pizzas, so adjust the amounts accordingly. If you do not own a wood-fired oven but want good results, apply the suggestions from our "at-home preparation" tip.
Italian Academy of Cuisine's Quick Make Pizza Marinara
READY IN 35minCourtesy of Italian Academy of Cuisine, this recipe for marinara couldn’t be more straightforward. All you need is some store-bought pizza dough that you shape with your hands into two discs which are then topped with the traditional ingredients.
Pizza Napoletana Authentic recipe
The recipe is the one codified by Associazione Verace Pizza Napoletana (VPN Association), meaning only pizzas prepared in this manner can hold the denomination "original Neapolitan pizza". One pizza is one serving, and the number of pizzas that can be made with the amounts stated here ranges from eight to eleven, depending on the amount of flour the water absorbs, which changes daily. That said, if you are not making a huge batch, half a liter (2 1/4 cups) of water makes for ... Read more
WHERE TO EAT The best Pizza Napoletana in the world (according to food experts)
"Veteran pizzeria, Da Michele continues to keep things plain and simple: unadorned marble tabletops, brisk service and two types of pizza – margherita or marinara. Both are delicious."
"Tre Spicchi Gambero Rosso 2019 Best Italian Pizzeria Awards - Pizza Napoletana: 92/100"
"The best of the Street-za's we tried, though it may have been luck of the draw—our pie had come fresh out of the oven, the crust still crackling slightly as it was folded."
"Tre Spicchi Gambero Rosso 2019 Best Italian Pizzeria Awards - Pizza Napoletana: 92/100"
"The fact that they have been in business for over half a century and that their customers are still as passionate and plentiful as ever tells you everything you need to know. Simply world class."
"...our allegiance remains to its classic marinara."
"At Trianon, one of the oldest and best pizzerias in Naples, my wife had looked up in dismay from her tasty if fatally gooey pizza margherita con bufala (buffalo mozzarella, tomato sauce, basil, Parmigiano-Reggiano) and said, “It’s soup.“ Trianon, which had the most flavorful pizzas in Naples, also had the wettest."
"I was amazed. Simple flavors, fresh ingredients and handmade dough cooked to perfection. Best part about GUSTA PIZZA (aside from the price)? The fluffy, yet crispy crust."
"Tre Spicchi Gambero Rosso 2019 Best Italian Pizzeria Awards - Pizza Napoletana: 94/100"
"The dough, tomatoes, olive oil, mozzarella and basil leaf – there’s nothing superfluous, only the absolutely amazing taste since 1830."
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