Neapolitan Pizza
The original pizza from its birthplace, Naples - a soft, charred, wood-fired disc with a puffy rim, the simple Margherita a protected art.
Updated 4 September 2026
AI illustration
UNESCO Intangible Cultural Heritage
Pizza was born in Naples, and the true Neapolitan pizza is a thing apart: a soft, elastic, blistered disc of dough with a puffy, charred rim, baked in seconds in a blazing wood-fired oven, topped simply with San Marzano tomato, buffalo mozzarella and basil for the classic Margherita. The craft is so revered it is protected by law and recognised by UNESCO.
The main sights
- The Margherita - the classic tomato, mozzarella and basil pizza.
- The wood-fired oven - the blazing oven that bakes it in seconds.
- The soft, charred crust - the puffy, blistered rim unique to Naples.
- The historic pizzerias - the famous pizzerias of Naples.
When to go
Year-round; a lunch or dinner, best at a proper Neapolitan pizzeria with a wood-fired oven. The famous Naples pizzerias have queues but are worth it.
Good to know
True Neapolitan pizza is soft and wet in the centre, eaten with a knife and fork, quite unlike a crisp version, which surprises some. The famous Naples pizzerias queue, though they turn tables fast. It is cheap, simple and, done right, sublime.
Nearby
The pizzerias of Naples are its home; good versions are found across Italy.
What to pack for Neapolitan Pizza
Chosen from what this place is for. Tap a kit for the full checklist.
- A reusable bag or container - For market produce and cutting down on packaging. Find on Amazon
- Wet wipes + hand sanitiser - Street food and washbasins do not always go together. Find on Amazon
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