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Naples (Italy)
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Main course
Vegetarian
Food Flavour DNA
Nutritional Values
670kcal
24gProtein
90gCarbs
26gFat
4gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🌾 Gluten
🥛 Dairy
Neapolitan Pizza
How to order / say it
Say it
Pizza Napoletana — [PEE-tsa NA-po-le-TA-na]
Order
I'd like the Neapolitan pizza, please.
Locally
Vorrei la pizza napoletana, per favore.
Say locally
A traditional wood-fired pizza with a thin crust, fresh tomatoes, mozzarella, and basil.
Why try it?
Neapolitan pizza exemplifies the essence of Naples' culinary tradition: simplicity, freshness, and care for quality. It's a taste of the vibrant local lifestyle and deep-rooted history.
How it tastes
The pizza has an airy, chewy crust with a slightly charred aroma, topped with sweet tomato sauce, creamy mozzarella, and fragrant basil, all combined with a hint of smokiness.
Origin & History — first documented: 1780
Originating in Naples in the late 18th century, Neapolitan pizza was created as a quick and nourishing meal for the working class. Margherita of Savoy's endorsement in the 1880s elevated its status to an iconic dish.
Recipe
Ingredients
- 🌾 500 g flour
- 🥕 300 ml water
- 🌾 5 g fresh yeast
- 🧂 10 g sea salt
- 🥕 400 g san marzano tomatoes
- 🥛 250 g fresh mozzarella
- 🌿 10 g basil leaves
- 🫒 20 ml extra virgin olive oil
Method
- 1 Prepare dough by mixing flour, water, yeast, and salt; let it rise for 8 hours.
- 2 Roll into a thin base, spread tomato sauce, and add mozzarella.
- 3 Bake in a wood-fired oven at 485°C for 60-90 seconds.
- 4 Top with fresh basil and drizzle with olive oil before serving.
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PEET-sah FREE-tah
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PEE-tsa Mar-ghuh-REE-tah
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pah-STEE-eh-rah na-po-le-TA-na
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sfow-lya-TEL-la
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moht-sah-REL-lah dee BOOF-ah-lah kahm-PAH-nah
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