Guide to Neapolitan Style Pizza
Discover the origins and technical standards of the world’s most traditional pizza.
What Is It?
The traditional style from Naples, Italy. These are small, soft pizzas traditionally baked in a wood-fired oven. These pizzas feature a bubbly, charred crust and fresh mozzarella.
Style Definition
Shape: Personal round 30 cm (12 inch).
Crust: Soft, airy, and blistered (cornicione).
Texture: Tender and moist; intended to be eaten with a knife and fork or folded.
History & Origins
Naples, Italy. The original high-heat street food.
Other Names
“Verace Pizza Napoletana,” “Wood-fired style.”
Why It Sells
It commands a premium price point due to its artisanal status. The 90-second bake time allows for incredible table turnover.
Primary Cheese
Fresh Mozzarella (Fior·di·Latte)
The Advantage: Neapolitan ovens reach 480°C (900°F). You need a cheese with high moisture and superior melt that won’t burn or turn oily before the crust is done.
Fior·di·Latte has a light, refreshing milky flavor and tender, full-bodied texture that delivers the authentic fresh mozzarella experience.
Pizzaiolo Tips
The Ingredients:
Use San Marzano tomatoes (DOP), fresh basil, and extra virgin olive oil.
The Why: Simplicity is the goal. The cheese provides a creamy saltiness that balances the acidity of the tomatoes.
Dough:
60-70% hydration, 24-48 hour cold ferment. Hand-stretched only (no rollers).
Efficiency:
Prep ingredients in small chilled batches. The bake is fast, so the assembly must be perfectly organized.