What is Napolità Pizza, The Culinary Masterpiece of Italy

Napolità pizza, more than just a gastronomic delight, represents a storied tradition from the heart of Naples. Dating back to the 18th century, this culinary treasure was first crafted by a baker named Raffaele Esposito. His creation, a tribute to Queen Margherita of Savoy, showcased the colors of the Italian flag – ripe tomatoes, creamy mozzarella, and fresh basil. This simple yet elegant combination gave birth to a pizza style that has since captivated palates worldwide.

Genuine Craftsmanship

The secret to authentic Napolità pizza lies in its adherence to strict guidelines set by the True Neapolitan Pizza Association. This ensures the use of only premium ingredients. San Marzano tomatoes, known for their sweet yet tart profile, are essential components in creating classic Margherita pizzas, along with fresh basil leaves and extra virgin olive oil. Mozzarella di Bufala cheese made with water buffalo milk also adds unique flavor.

Napolità pizzas are baked in a wood-fired oven at temperatures up to 450°C, for 60-90 seconds. This process creates a crust that’s crispy and charred on the outside yet light and airy inside. The rapid baking also preserves the freshness of the toppings, enhancing their natural flavors.

In Naples, Pizzaiolos, or pizza chefs, are masters of their craft. Chefs use skillful hand-shaping of dough to capture the spirit and flavours that define Neapolitan tradition and each pizza they craft is an exquisite piece that bears witness to Naples’ rich culinary legacy.

The Quintessential Components

The essence of Napolità pizza lies in four fundamental ingredients:

  1. San Marzano Tomatoes: Grown in the volcanic soils of Campania, these tomatoes are the heart of Napolità pizza, offering a perfect balance of sweetness and acidity.
  2. Fior di Latte Mozzarella: This cow’s milk cheese adds a rich, creamy texture, complementing the tangy tomatoes beautifully.
  3. Fresh Basil: Adding a burst of freshness, basil is not just a garnish but an integral part of the flavor profile.
  4. The Base: A simple blend of flour, water, salt, and yeast, the dough is slowly fermented to create a crust that is light, airy, and irresistibly crispy.

Top 5 Napolità Varieties

Napolità pizza comes in various tantalizing forms:

  1. Canotto Pizza: Known for its puffy, bubble-filled rim, this style requires high hydration and slow-rising dough starters for a unique aroma and digestibility.
  2. Pizza Viennese: A child-friendly variant featuring Vienna sausage, this deviation from traditional pizza incorporates a beloved Italian ingredient.
  3. Pizza Carrettiera: This popular Neapolitan pizza combines tomato sauce, salsiccia, pepperoncini, rapini, and smoked provolone, garnished with basil and olive oil.
  4. Pizza Montanara: This ancient variety involves deep-frying the dough before baking, creating a light, crunchy crust with a smoky flavor.
  5. Pizza Fritta: A street food staple, this fried pizza is filled with classic toppings and deep-fried to a crispy golden brown, often served with additional toppings like Parmesan or basil.


Napolità pizza is not just a dish; it’s a cultural icon. From the traditional Margherita to innovative varieties like Canotto and Montanara, each slice tells a story of Naples’ vibrant streets. The meticulous selection of ingredients and the artisanal skills of the Pizzaiolos contribute to its reputation as a culinary masterpiece. Napolità pizza is a testament to the enduring charm of Italian cuisine, a delightful journey of taste and tradition that continues to enchant food lovers across the globe.

Christopher Stern

Christopher Stern is a Washington-based reporter. Chris spent many years covering tech policy as a business reporter for renowned publications. He has extensive experience covering Congress, the Federal Communications Commission, and the Federal Trade Commissions. He is a graduate of Middlebury College. Email:[email protected]

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