We all know pizza is the best food in the world, but did you know that pizza dates back thousands of years? Its humble roots are traced back to the flatbreads with toppings that were popular with Romans, ancient Egyptians, and Greeks.
Modern pizza evolved from similar flatbread dishes in Italy between the 16th and mid-18th centuries. The city that birthed the pizza pie just so happens to make the best pizza you've ever tasted—Naples.
Naples is a high-octane energy city in southern Italy, lying under the looming shadow of Vesuvius. Along with arts and culture, Naples is known for its foodie culture, encompassing wood-fired doughy pizza, Ragù Napoletano, and tasty street food snacks.
As a travel journalist, I've travelled all around Italy, feasting on a huge variety of pizza, from Roman-style pizza al taglio to square Pizza Siciliana and oven-baked calzone. Naples' freshly made wood-fired pizza wins hands down. I can't get enough of its puffed-up, slightly charred crust and tasty toppings
Here's why I think Naples is the best place in Italy for incredible pizza.
Naples, the birthplace of pizza, is a buzzing city that lives and breathes this culinary masterpiece. Legend has it that in 1889, Raffaelle Esposito, a maestro of Neapolitan pizza-making, crafted the iconic margherita pizza in honour of Queen Margherita’s visit.
Today, talented 'pizzaiolos' (pizza makers) skillfully stoke their roaring wood-fired ovens to handcraft thousands of Neapolitan pizzas, satisfying the insatiable appetites of locals and travellers.
Neapolitan pizza (a style of pizza made with tomatoes and mozzarella cheese) is also unparalleled in its authenticity. This culinary craft is protected by the Associazione Verace Pizza Napoletana (AVPN), which ensures that the pizza you enjoy in Naples adheres to the highest standards of tradition.
One of the secrets to Naples' unbeatable pizza lies in its ingredients. The city’s proximity to Campania's lush, fertile lands means pizzerias can source the freshest, highest-quality ingredients.
Imagine juicy San Marzano tomatoes ripened under the sun on the volcanic soils near Mount Vesuvius, lending their rich, sweet flavour to every slice. Picture creamy mozzarella di bufala, crafted from the milk of local water buffalo, melting perfectly on a freshly baked crust. This isn't just any pizza; this is Neapolitan pizza.
The magic of Neapolitan pizza lies in its meticulous preparation, a process that transforms simple ingredients into something delicious. It all starts with dough made from a specific type of flour, water, salt, and yeast.
This mixture is kneaded by hand or with a low-speed mixer and then allowed to rise for 8-24 hours. This slow rise is crucial to the pizza process, developing the dough’s unique flavour and airy texture.
Shaping the dough is an art form in itself. Instead of using a rolling pin, the dough is gently stretched by hand to form a thin, round base. This careful handling preserves the dough’s light, airy structure, which is essential for that perfect Neapolitan crust.
When it comes to toppings, simplicity is key. A traditional Neapolitan pizza is adorned with San Marzano tomatoes, fresh mozzarella di bufala, a few leaves of fragrant basil, and a drizzle of golden extra-virgin olive oil.
Cooking the pizza is where the true magic happens. The pizza is slid into a wood-fired oven heated to a blistering 485°C (905°F). In just about 90 seconds, the high heat creates that signature leopard-spotted crust—crispy on the outside, yet wonderfully chewy inside. The result is a light, flavourful, and utterly irresistible pizza.
When visiting Naples, there are some pizzerias that you simply cannot miss if you want the best slices in the city.
L'Antica Pizzeria da Michele is perhaps the most famous pizzeria in Naples, and for good reason. Since 1870, it has been serving its legendary Margherita and Marinara pizzas. With its minimalist menu and focus on perfection, it's no wonder there's always a line out the door.
Another foodie gem is Sorbillo, known for its delicious pizzas, lively atmosphere, and long queues to enter. The Sorbillo family has been making pizza for generations, and Gino Sorbillo is considered Naples's best Neopolitan pizza maker. His historic pizzeria has been mentioned in the prestigious Michelin Guide 2019 and has garnered numerous awards and accolades.
For a slice of history, head to Pizzeria Brandi. This is the birthplace of the Margherita pizza, created in honour of Queen Margherita herself. Located at the southern end of the Spanish Quarter, this busy spot is still owned by the Brandi family and is popular with locals and tourists.
Di Matteo is a favourite among both locals and tourists. This affordable pizzeria is a must-visit spot in Naples because it is famous for its pizza frittata (fried pizza) and traditional wood-fired pizzas.
Concettina ai Tre Santi, located in the Rione Sanità neighbourhood, is renowned for its innovative approach to pizza. It pushes the boundaries of traditional Neapolitan pizza with unique and imaginative toppings.
50 Kalò, run by acclaimed pizzaiolo Ciro Salvo, is another top spot in Naples. Located near Mergellina Pier, this pizzeria is known for its highly hydrated dough, which results in a light, digestible crust. The Margherita at 50 Kalò is particularly praised, making it a must-visit for pizza enthusiasts.
Starita is famous for its wide range of pizzas and the unique Corna di Maradona, a stuffed and fried pizza dough shaped like a horseshoe.
2024-07-25T13:03:35Z dg43tfdfdgfd