🍕 Pizza in Naples, Italy
Naples is where pizza was born. The Neapolitan pizza — certified by the Associazione Verace Pizza Napoletana (AVPN) — must be made with 00 flour, San Marzano tomatoes, DOP mozzarella (either fior di latte or buffalo), and baked in a wood-fired oven at 900°F (485°C) for 60–90 seconds. The result is a soft, charred, slightly wet-centred pizza that is best eaten immediately. In Naples, pizza is not just food — it is cultural heritage, protected by UNESCO.
🍔 Also see: Fast Food Guide for Naples
🍕 Popular Pizza Styles in Naples
🏆 Best Pizza Restaurants in Naples
- L'Antica Pizzeria da Michele
- Sorbillo
- Starita a Materdei
- Concettina ai Tre Santi
- Di Matteo
❓ Pizza in Naples — FAQ
What makes Neapolitan pizza different?
Neapolitan pizza uses only specific certified ingredients — 00 flour, San Marzano tomatoes, buffalo mozzarella — and is baked at extreme heat for under 90 seconds, creating a puffy, charred, soft-centered pizza unlike any other style.
Is pizza in Naples really that good?
Yes. Even basic €4 pizzas at neighbourhood spots in Naples are among the best in the world. The ingredients, technique, and tradition are unmatched. It's the standard all other pizza is measured against.
What is the cheapest pizza in Naples?
A Marinara (tomato, garlic, oregano, olive oil — no cheese) at historic spots like Di Matteo costs around €2.50–€3, making it one of the world's best food bargains.
What is the difference between Margherita and Marinara?
Margherita has tomato sauce, mozzarella and basil. Marinara has tomato sauce, garlic, oregano and olive oil — and is actually older than Margherita.