Uncovering the History of Napolità Pizza


You’ve probably seen the word “Napolità” on menus at eateries or vibrantly colored chip bags at the supermarket. But what exactly is Napolità? No, that doesn’t mean that “Neapolitan” is incorrect; instead, it means something completely different. Neapolitatà, or colorful food, is an Italian culinary tradition from Naples. You may transport yourself back to the bustling streets of Naples with every taste of Napolità food, which is known for its intense flavors, use of fresh ingredients, and casual style. 

Foods are simple yet have firm flavor profiles; they span from pizza and spaghetti to seafood and desserts. Napolità is a must-visit for those who love robust dishes and bold, uncomplicated flavors. This cuisine’s guiding principle is to enjoy each moment and life’s little pleasures, ideally with company and a glass of wine or lemonade. Napolità cuisine satisfies both the body and the mind.

The History of Napolità Pizza

 For millennia, residents in Naples, Italy, have been preparing flatbread with simple toppings. This is where the pizza originated. About 1830, Antica Pizzeria Port’Alba opened its doors and started selling pizza with cheese and tomato sauce. Naples saw an increase in pizzerias due to the popularity of this simple cuisine.

The pizza had been ingrained in Naples’s culture by the end of the 1800s. It was sold on the streets and eaten for lunch, dinner, and breakfast. The Queen Margherita of Savoy is credited with giving the classic Margherita pizza its name because she allegedly insisted on having tomato, mozzarella, and fresh basil on her pizza.

What Makes Napolità Pizza Unique?

Authentic Ingredients

Authentic Neapolitan pizza is made with only the best and freshest ingredients and adheres strictly to the rules set forth by the True Neapolitan Pizza Association. For the dough, you’ll need San Marzano tomatoes, fresh basil, extra virgin olive oil, sea salt, and yeast. The only approved food is mozzarella di bufala, made from the milk of water buffalo. This is what defines a classic pizza, Margherita.

Wood-burning Oven

Pizza Neapolitan is baked in a wood-fired oven that takes 60 to 90 seconds to reach 450°C. The intense, dry heat leaves the inside of the crust light and airy, with a crisp, charred surface. The fast cooking prevents the fresh toppings from becoming cooked or melted.

Customized Art

Naples’ pizzaiolos, or pizza makers, are incredibly proud of their work. Carefully shaped and hand-kneaded, the dough is topped with an inventive assembly of ingredients. Every pie is a work of art and a storehouse of cultural traditions. According to legend, Margherita pizza was created to tribute Queen Margherita of Savoy’s 1889 visit to Naples.

Where to Find Napolità Pizza in the US?

To sample authentic Napolità pizza in the United States, you must know where to look. Some bring the real deal from Naples, while others are honing their Neapolitan-style pies. Here are some of the best places to sate your Napolitano pizza craving:

The Top 5 Favorite Neapolitan Pizzas

Canotto Pizza

Canotto is a more modern take on Italian pizza that stands out for having an inflated rim full of giant bubbles. The crust doesn’t need to be extremely thick or heavy because the cornicione, or rim or edge, needs to be full of air. Hydration is key to a puffy cornicione; it should be at least 70%.


While utilizing an unusual ingredient for authentic Italian cuisine—Vienna sausage—pizza, Viennese appears to deviate from the traditional Italian pizza variety. Usually, the pizza base is covered with tomato sauce, then bits of Vienna sausage and mozzarella.

Pizza Carrettiera

Pizza Carretera, an Italian pizza, is usually topped with tomato sauce, salsiccia, pepperoncini, rapini, and provolone cheese that has been smoked. Known as pizza salsiccia e friarielli, or pizza topped with rapini and sausage, this variety of pizza is one of the most well-liked in Naples.

Pizza Montanara

The dough for this pizza is deep-fried, then marinara sauce, mozzarella, and basil are added, and the pizza is finished in the oven. The last step is meant to produce a light, airy crust with a pleasing crunch and give the pizza a slightly toasted, smoky flavor.

Pizza Fritta

Naples is the birthplace of the famous Italian street meal known as pizza fritta, or fried pizza. To make pizza fritta, a dough similar to regular pizza dough is rolled out and given extra time to rise, which provides the dough with a fluffier and lighter texture. The classic pizza toppings—tomato sauce, mozzarella cheese, ham, mushrooms, or vegetables—are layered inside the dough.


At this point, you know the basics of napolità. You know it’s delicious Italian ice cream with a fascinating history from Naples. However, napolità is far more than just a taste. It has to do with community, artistic expression, and cultural legacy. When you enjoy a cool scoop of napolità, think of the generations of Neapolitans who have gone through the same thing. Just one piece of knowledge required a great deal of skill and attention to detail. Above all, think about how so simple an item can have such a deep connection to a place and its people. Napolità is pleasant, but its influence is much more profound. Go outside now and take a look for yourself! Enjoy your food!


What distinguishes a pizza as Neapolitan?

This pizza has fresh, essential ingredients like raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. Unusual toppings are not allowed! Its distinguishing characteristic is that it tends to have more sauce than cheese.

How does one make pizza from Naples?

The Salvo brothers’ method for making Neapolitan pizza calls for precisely one and a half minutes at 400 degrees in a wood-fired oven with low domes and a tiny vent. According to Ciro Oliva, his secret is to bake the pizza right in front of the stove.

What distinguishes regular pizza from Neapolitan pizza?

A Difference Between Neapolitan and New York-Style Pizza. The ingredients of New York pizza are sugar and a type of flour that is heavier, or yeast.


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