“Napolita Pizza Delights: Unveiling the Secrets of Perfect Pizza”

All About  Delicious Napolità Pizza!

As they say, “In pizza, we crust”. We have a soft spot in our souls and stomachs for this well-known cuisine.

Do you know? About 63% of Americans consume Pizza daily. Well, who doesn’t love pizza?

Ever wonder how a straightforward dish consisting of cheese, sauce, and dough can unite people worldwide? 

Come along on a fantastic voyage into the pizza universe with us. Each slice of Pizza narrates a tale of custom, taste, and the happiness of sharing.

Prepare yourself for a cheesy journey!

What is Neapolitan Pizza?

Napolita Pizza is a style of pizza that originated in Naples, Italy and is renowned for its simplicity and high-quality ingredients. It is considered the original form of pizza and has become internationally recognized and celebrated.

Napolita Pizza is known for its association with the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association), an organization founded in Naples in 1984 to protect and promote the authenticity of Neapolitan pizza. To be certified as Vera Pizza Napoletana (True Neapolitan Pizza), a pizza must adhere to strict guidelines regarding ingredients, preparation, and cooking methods.

Even though it’s brief, every mouthful will leave you remembering your journey to Naples.

Key features of Napolita Pizza include:

Thin Crust: Napolita Pizza typically has a thin, soft, and slightly chewy crust. The dough is made from simple ingredients, including flour, water, salt, and yeast, and is hand-stretched to achieve the desired texture.

Wood-Fired Oven: Traditionally, Napolita Pizza is cooked in a wood-fired brick oven at very high temperatures, often reaching over 800 degrees Fahrenheit (427 degrees Celsius). This intense heat cooks the pizza quickly, resulting in a crispy crust and perfectly melted toppings.

San Marzano Tomatoes: Authentic Neapolitan Pizza is topped with San Marzano tomatoes, a type of plum tomato grown in the volcanic soil of the Campania region of Italy. These tomatoes are prized for their sweet flavor and low acidity, making them ideal for pizza sauce.

Buffalo Mozzarella: Another hallmark of Neapolitan Pizza is the use of fresh buffalo mozzarella cheese. Made from the milk of water buffalo raised in the Campania and Lazio regions of Italy, buffalo mozzarella has a creamy texture and delicate flavor that complements the other ingredients.

Minimal Toppings: Napolita Pizza typically features minimal toppings to allow the quality of the ingredients to shine. Common toppings include fresh basil leaves, extra virgin olive oil, and perhaps a sprinkle of Parmigiano-Reggiano cheese.

The Origins of Napolità Pizza

Naples, Italy, is the birthplace of Neapolitan Pizza. There, people would often prepare flatbreads with straightforward toppings.

Antica Pizzeria Port ‘Alba opened its doors in 1830 and started selling Pizza with mozzarella and tomato sauce. It quickly gained popularity, and pizzerias could be seen throughout Naples. In the late eighteenth century, Naples had a vast pizza craze.

Street sellers sold it, and people consumed it for lunch, supper, and breakfast. Queen Margherita of Savoy named the dish because she enjoyed Pizza with tomato slices, mozzarella, and fresh basil. The Americans who served in Naples during World War II developed an obsession with Pizza that they carried back to the United States. 

American consumers are beginning to enjoy Pizza in various forms, such as deep-dish Chicago pizza, New York style, and premium California pizza. Still, many think the traditional Neapolitan pizza, made with fresh basil, buffalo mozzarella, and unique tomatoes and cooked in a wood-fired oven, is the finest Pizza ever.


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How to make Neapolitan Pizza?


  • Dough for pizza (flour, water, salt, and yeast)
  • Crushed San Marzano tomatoes
  • Fresh basil leaves
  • Sliced fresh mozzarella
  • Extra virgin olive oil, and sea salt. 

When making authentic Neapolitan Pizza at home, use imported components and bake them on a boiling pizza stone (450 °F or more). Let the dough rest for at least eight hours for the finest flavor and consistency. Add shredded buffalo mozzarella cheese, crushed San Marzano tomato products, olive oil, salt, and fresh basil on the top.   

Now let’s enjoy our meal! Keep in mind that Pizza from Naples is meant to be shared.

Savior this delectable slice of Italian pizza tradition at your convenience.

What makes Napolita pizza special?

Authentic Ingredients

The key to a good pizza Napolitano is authenticity. Only the greatest and freshest ingredients are permitted by the True Neapolitan Pizza Association, which has stringent rules. Sea salt, freshly harvested basil, extra virgin olive oil, yeast, and San Marzano tomatoes are the ingredients for the dough. And, of course, mozzarella cheese, a true treat created from buffalo’s milk. Without buffalo, it wouldn’t be Margherita.

Magic of the Wood Oven

How to make the best Neapolitan dough? Reach nearly 450 degrees Celsius on the wood stove. Your pizzas will be fluffy and soft on the inside and crispy and blackened on the exterior in only sixty to ninety seconds. Quick heating guarantees that raw toppings don’t become melted or cooked, keeping their original flavor.

Handcrafted Art

A genuine pizza artist is a Neapolitan pizzaiolo. They take great delight in what they do, carefully shaping and kneading the dough by hand before decorating it with imaginative components.

Every Pizza is an artistic creation that upholds local customs. Pizza Herre Margherita was allegedly invented in 1889 to honor the queen of Savoy’s visit to Naples. Try some authentic Neapolitan pizza the next time you visit Naples or go on an original pizza trip.

It makes sense that this culinary masterwork has been designated as an Intangible Cultural Heritage by UNESCO. Napolita Pizza is known for its wood-fired flavor, expert artistry, and quality ingredients, a culinary masterpiece just waiting to be savored.


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Where to Find the Best Napolità Pizza in the US?

Do you want to taste authentic pizza Napolitano without traveling across the globe?  There’s nowhere else to look! Treasures and originals in America await discovery. Here are a few top locations to get an authentic Neapolitan experience: 

Una Pizza Napoletana, New York City

Chef Anthony Mangieri, who trained in Naples, founded it. All ingredients are sourced straight from Naples, from the dough to the San Marzano tomatoes. Similar to Naples, Stefano bakes the 4,444 pizzas at extremely high temperatures in their homemade oven in Ferrara. They serve five varieties of pizza in their Napolita menu, emphasizing high-quality ingredients.

Pizzeria Delfina, San Francisco

San Francisco’s Pizzeria Delfina was among the first in the country to get the True Neapolitan Pizza Association’s certification. Neapolitan methods and ingredients are used to make traditional cakes like the Margherita. The big Acunto oven promises a real baking experience. You won’t break the bank when you experience the real Neapolitan taste in a laid-back setting with reasonable costs. 

Spacca Napoli Pizzeria, Chicago

Pizzaiolo Jonathan Goldsmith arrived in Chicago with his abilities, having studied under the Neapolitan masters. Their pizzas are known for their light, airy cornices prepared with imported ingredients and crispy but foldable centers. Every work gains authenticity from the 2,000-pound Stefano Ferrara kiln. High-end pizza restaurant Spacca Napoli is well-liked among Italian Americans in Chicago.

Even if the US doesn’t have Naples’ Mediterranean appeal, these pizzerias deliver the flavor of Neapolitan pizza right to your home. Take a slice, shut your eyes, and just for a little while, picture yourself meandering around Naples’ charming streets. That is love!

5 Most popular Neapolitan Pizza

Pizzas are excellent anywhere in the world. Explore the world of Pizza Fritta, Pizza Vienna, Pizza Carrettiella, Pizza Montanara, and Pizza Canotto on a delectable adventure.

Canotto Pizza

A dough loaded with bubbles that is a contemporary spin on pizza. Hydration is crucial with Puffy Cornicione or Rand (at least 70%). To make a slow-digesting batter, use a big on the or poolish starter.  Let the mixture ferment for a distinctive scent and airy texture for 36 or 72 hours. You will find this pizza in the best Neapolitan menu in the US.

Pizza Viennese 

Traditional Italian pizza with a Viennese sausage surprise! A distinct flavor is produced by mozzarella cheese, tomato sauce, and Viennese sausage. Originally from Naples, and is particularly well-liked by kids. Available with fries as well.

Pizza Carrettiera

Served with smoked provolone, salsiccia, peperoncini, and rapini on top. Friarieri, or pizza salsicciae, is a well-liked Neapolitan dish. A sasicc è a death re friariell proverbiali: Nothing compares to banger and rapini. Add some fresh basil leaves as a garnish and pour extra virgin olive oil over them.

Pizza Montanara

Marinara sauce, mozzarella cheese, basil, and fried dough. “Montanara” comes from the mountains surrounding Naples, where it first began. Crisp, light crust with a hint of toast and smokiness. A blend of contemporary elements and ancient customs.

Pizza Frittata

Fried pizza, or pizza fritter, is a typical street dish in Naples. If you want the dough to be light and fluffy, let it ferment for longer. It has standard pizza components, including ham, mushrooms, veggies, tomato sauce, and mozzarella cheese. It was usually served with olive oil, Parmesan cheese, or basil after frying till crispy and golden brown. Every variation represents a delectable phase in the chronicles of Pizza Napolita.

There is a pizza Napolitano that fits every taste, whether you prefer the traditional flavors or want to try something new. Enjoy your culinary journey! 

End Note

Naples, an Italian city known for its beauty, is home to a thriving pizza culture. It’s not just pizza, either. People throughout the world adore this art form and heritage. In addition to trendy versions like the Catton, pizza Viennese, pizza Carretela, pizza Montana, and pizza fritter, there are classics like the Margherita.

Each has a distinct tale about love, genuine ingredients, and the happiness of sharing meals with loved ones. Pizza from Naples is a delectable experience, whether you’re traveling within the United States or not.

So grab a slice, sample the treat, and allow the mouthwatering flavors to whisk you away on a short journey. Experience the authentic flavors of Naples at Napolita Wilmette, where each bite is a delicious journey to the heart of Italian culinary tradition.

Frequently Asked Questions (FAQ’s)  

Neapolitan pizza uses what ingredients?

Simple, fresh materials make Neapolitan pizza: olive oil, fresh mozzarella, raw tomatoes, basil, and basic dough. It’s unacceptable to add exotic toppings, mostly sauce-based instead of cheese-based.

What is Neapolitan pizza’s secret?

The Salvo brothers suggest a wood-fired oven that bakes for precisely one and a half minutes at 400 degrees with a low dome and tiny vent. A unique tip from Ciro Oliva is to bake the pizza right in front of the oven.

What distinguishes Neapolitan pizza from other types of pizza?

Unlike New York pizza, Neapolitan pizza has a straightforward crust and no exotic toppings. Using real mozzarella sets it apart from the dried mozzarella seen on New York-style pizza, and it frequently has more sauce than cheese.

Kishan Rana

I'm Kishan Rana, an IT engineer and avid technology enthusiast. Blogging is my passion and I love to write about technological wonders. Being an SEO professional with around 8 years of experience with good leads I provide SEO services to top-level companies around the globe.

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