Forget everything you think you know about pizza. We’re diving deep into the heart of it all: Naples, Italy, the birthplace of arguably the world’s most beloved food. While you can find pizza pretty much anywhere these days, the real Neapolitan pizza is a different beast altogether. It’s not just a dish; it’s a tradition, protected by strict rules and generations of passionate pizzaioli (pizza makers).

So, what’s the big deal? It all starts with the dough – simple, yet crucial. It’s typically made with just four ingredients: tipo “00” flour (a super-fine Italian flour), water, fresh yeast, and salt. No oil, no sugar, just the basics. The dough is then kneaded by hand or a low-speed mixer and left to rise slowly, often for at least 8 hours, sometimes even longer. This long fermentation is key to developing that incredible flavor and light, airy texture.

Next up: the toppings. Purists will tell you there are only two true Neapolitan pizzas:

• Pizza Margherita: A tribute to Queen Margherita, it’s topped with crushed San Marzano tomatoes (grown in the volcanic plains south of Vesuvius), fresh mozzarella di bufala Campana (buffalo mozzarella from the Campania region), fresh basil leaves, and a drizzle of extra virgin olive oil. The colors represent the Italian flag: red, white, and green.
• Pizza Marinara: Despite its name (“sailor’s pizza”), it doesn’t contain seafood. Instead, it’s topped with crushed San Marzano tomatoes, garlic, oregano, and extra virgin olive oil. It’s simple, bold, and surprisingly delicious.

The final, and arguably most important, step is the cooking. Authentic Neapolitan pizza must be cooked in a wood-fired oven at a scorching temperature – around 900°F (485°C) – for no more than 60-90 seconds. This intense heat is what gives the crust its signature leopard-spotted char and a soft, chewy interior.

Trying a true Neapolitan pizza in Naples is a must for any serious food lover. The experience is unlike any other – the smoky aroma, the blistered crust, the simple yet perfect combination of flavors. It’s a taste of history and a testament to the beauty of simple, high-quality ingredients treated with respect. Forget your deep-dish and your stuffed crusts for a moment, and experience pizza in its purest, most glorious form. You won’t regret it.