Neapolitan Pizza: A Global Favorite and CNN’s #2 Best Food in the World
There’s something magical about the way a true Neapolitan pizza emerges from a wood-fired oven – that perfect balance of a blistered, puffy crust giving way to a thin, tender center topped with vibrant San Marzano tomatoes and pools of melted buffalo mozzarella. This isn’t just any pizza; it’s a centuries-old culinary tradition so significant that UNESCO recognized it as an Intangible Cultural Heritage of Humanity. When CNN ranked it as the world’s second-best food, pizza lovers nodded in agreement, while Neapolitans simply smiled, knowing what the rest of the world was finally discovering.
Authentic Neapolitan Pizza with its characteristic puffy, charred crust and minimal toppings
Discover the HistoryTraditional PreparationGlobal Impact
The Rich History of Neapolitan Pizza
The story of Neapolitan pizza begins in the streets of Naples, Italy, where it evolved from flatbreads that had been common throughout the Mediterranean for centuries. While pizza-like dishes existed in ancient civilizations, the Neapolitan pizza as we know it today took shape in the 18th and 19th centuries in Naples.
The historic streets of Naples, Italy, where Neapolitan pizza was born
Originally, pizza was considered street food for the working poor of Naples. Simple, affordable, and filling, these early pizzas were topped with ingredients that were readily available: tomatoes, garlic, oil, and occasionally cheese. The famous Margherita pizza, topped with tomatoes, mozzarella, and basil (representing the colors of the Italian flag), was reportedly created in 1889 to honor Queen Margherita of Savoy during her visit to Naples.
“Neapolitan pizza isn’t just food; it’s a cultural expression that tells the story of Naples and its people. The simplicity of ingredients belies the complexity of its history and the skill required to make it properly.”
– Antonio Mattozzi, Food Historian and Author of “Inventing the Pizzeria”
UNESCO Recognition: A Culinary Heritage Protected
In December 2017, UNESCO officially recognized the art of Neapolitan pizza-making (“Pizzaiuolo”) as an Intangible Cultural Heritage of Humanity. This prestigious designation acknowledges not just the pizza itself, but the entire cultural practice surrounding its creation – from the skilled hand movements of the pizzaiolo (pizza maker) to the social ritual of pizza consumption in Naples.
A skilled pizzaiolo demonstrating the UNESCO-recognized art of Neapolitan pizza-making
The UNESCO recognition was a significant victory for traditional food practices in an age of mass production and standardization. It ensures that the authentic methods of Neapolitan pizza-making will be preserved for future generations, maintaining the integrity of this beloved culinary tradition.
Explore UNESCO’s Culinary Heritage List
Discover other traditional food practices recognized and protected as cultural treasures by UNESCO.Explore UNESCO Heritage
Traditional Preparation: The Art of Neapolitan Pizza
What sets Neapolitan pizza apart is not just its history but its strict adherence to traditional methods and ingredients. The Associazione Verace Pizza Napoletana (AVPN), founded in 1984, established specific rules that must be followed for a pizza to be considered authentically Neapolitan.
The Sacred Ingredients
Authentic Neapolitan pizza requires just a few high-quality ingredients:
- Dough: Made with only flour, water, salt, and yeast. The flour must be finely milled “00” flour, which creates the characteristic texture.
- Tomatoes: San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius, are the traditional choice for their sweet flavor and low acidity.
- Cheese: Authentic Fior di Latte (cow’s milk mozzarella) or Mozzarella di Bufala Campana (buffalo milk mozzarella).
- Basil: Fresh basil leaves add color and aroma.
- Olive Oil: Only extra virgin olive oil is used.
The simple, high-quality ingredients that define authentic Neapolitan pizza
The Meticulous Method
The preparation of Neapolitan pizza follows specific steps that have been perfected over generations:
- Dough Preparation: The dough is mixed by hand or in a low-speed mixer, then allowed to rise for at least 8-24 hours. This slow fermentation develops flavor and the characteristic texture.
- Hand-Stretching: The dough is shaped entirely by hand, never using a rolling pin, which would compress the air pockets that create the airy crust.
- Minimal Toppings: Toppings are applied sparingly to maintain the delicate balance of flavors and ensure proper cooking.
- Wood-Fired Oven: The pizza must be cooked in a wood-fired dome oven at approximately 900°F (485°C) for 60-90 seconds.
The intense heat of a wood-fired oven is crucial for achieving the perfect Neapolitan pizza crust
The Classic Varieties
While creative variations exist, there are two classic Neapolitan pizzas recognized by tradition:
Pizza Margherita
Named after Queen Margherita, this pizza features tomato sauce, mozzarella, fresh basil, and olive oil – representing the colors of the Italian flag (red, white, and green).
Pizza Marinara
The even simpler Marinara features tomato sauce, garlic, oregano, and olive oil – a testament to the minimalist philosophy of Neapolitan cuisine.
The 90-Second Rule
One of the most distinctive aspects of Neapolitan pizza is its incredibly short cooking time. In a properly heated wood-fired oven (around 900°F/485°C), a Neapolitan pizza cooks in just 60-90 seconds. This rapid cooking creates the signature leopard-spotted char on the crust while keeping the center soft and tender.
Distinctive Characteristics of Neapolitan Pizza
What makes a Neapolitan pizza immediately recognizable, even to the untrained eye? Several key characteristics set it apart from other pizza styles around the world:
The Crust
The crust (cornicione) is puffy, light, and airy with characteristic charred spots. It should be crisp on the outside but soft and tender inside – never crunchy throughout like other pizza styles.
The Center
The center is extremely thin (less than 0.1 inch/3mm) and typically has some “sag” – it’s not designed to be rigid. This creates the characteristic softness that requires Neapolitans to fold it or eat it with a knife and fork.
The Balance
Toppings are applied sparingly to maintain balance. The sauce doesn’t completely cover the dough, and the cheese is added in small pieces rather than as a complete blanket – allowing each ingredient to be tasted distinctly.
4.9
Overall Rating
Flavor Complexity
4.9
Texture Balance
5.0
Ingredient Quality
4.8
Cultural Significance
5.0
Global Impact: From Naples to the World
What began as a humble street food in Naples has become one of the world’s most beloved dishes, with Neapolitan pizza influencing pizza styles across the globe. Yet despite its widespread popularity, truly authentic Neapolitan pizza remains somewhat rare outside of Italy.
Modern Neapolitan pizzerias maintain traditional methods while appealing to contemporary diners
International Adaptations
As Neapolitan pizza spread globally, it inevitably evolved to suit local tastes and available ingredients:
American Neapolitan
American interpretations often feature more cheese, additional toppings, and sometimes a slightly thicker crust, while still attempting to maintain the wood-fired cooking method.
Japanese Neapolitan
Japan has embraced Neapolitan pizza with characteristic precision, with many Japanese pizzaiolos training in Naples and returning to open highly authentic pizzerias that sometimes exceed Italian standards for meticulousness.
Brazilian Neapolitan
Brazil’s large Italian immigrant population has created a vibrant pizza culture that blends Neapolitan techniques with local ingredients and preferences.
The Certification Movement
To protect the integrity of Neapolitan pizza, the Associazione Verace Pizza Napoletana (AVPN) certifies pizzerias worldwide that adhere to traditional methods. This certification has become a mark of authenticity sought by serious pizzerias and pizza enthusiasts alike.
The coveted AVPN certification is displayed proudly by pizzerias that meet strict traditional standards
“What makes Neapolitan pizza special is that it has resisted industrialization. It remains a handcrafted product that requires skill, patience, and respect for tradition. In a world of mass production, it stands as a testament to the value of doing things the right way, not the fast way.”
– Franco Pepe, Award-winning Pizzaiolo from Caiazzo, Italy
CNN’s #2 Food in the World: Understanding the Recognition
In 2017, CNN Travel published its list of the “World’s 50 Best Foods,” with Neapolitan pizza claiming the impressive #2 spot, second only to massaman curry from Thailand. This recognition catapulted Neapolitan pizza into the global spotlight and validated what pizza lovers had known for generations.
CNN’s influential “World’s 50 Best Foods” list brought international attention to Neapolitan pizza
The Ranking Criteria
CNN’s ranking considered several factors in determining the world’s best foods:
What Made Neapolitan Pizza Stand Out
- Cultural significance and historical importance
- Simplicity that highlights quality ingredients
- Perfect balance of flavors and textures
- UNESCO recognition of its cultural value
- Widespread global appeal across cultures
Challenges to Authenticity
- Difficulty finding authentic versions outside Italy
- Commercial adaptations that compromise quality
- Specialized equipment requirements (wood-fired oven)
- Need for specific, high-quality ingredients
- Skill-intensive preparation method
Expert Perspectives on the Recognition
Food critics and pizza experts weighed in on CNN’s ranking, generally agreeing with the high placement while emphasizing the importance of authenticity:
“The CNN ranking recognizes not just the taste of Neapolitan pizza, but its cultural significance. This is food that tells a story – of Naples, of Italy, of immigration, of adaptation. Few dishes can claim such a rich narrative while remaining so fundamentally simple and accessible.”
– Katie Parla, Food Writer and Author of “Food of the Italian South”
| Rank | Food | Origin | Key Characteristics |
| 1 | Massaman Curry | Thailand | Rich, complex spices with Muslim influences |
| 2 | Neapolitan Pizza | Italy | Simple ingredients, wood-fired, soft yet charred crust |
| 3 | Chocolate | Mexico | Ancient food with global variations |
| 4 | Sushi | Japan | Fresh fish, vinegared rice, precise preparation |
| 5 | Peking Duck | China | Crispy skin, tender meat, elaborate preparation |
Experiencing Authentic Neapolitan Pizza
For those inspired to seek out authentic Neapolitan pizza, there are several approaches to experiencing this culinary masterpiece:
Visit Naples
The ultimate experience is to visit Naples itself, where historic pizzerias like L’Antica Pizzeria da Michele, Sorbillo, and Di Matteo have been perfecting their craft for generations.
Find AVPN Certified Pizzerias
The Associazione Verace Pizza Napoletana maintains a directory of certified pizzerias worldwide that adhere to traditional methods and ingredients.
Learn to Make It
For the truly dedicated, learning to make Neapolitan pizza at home can be a rewarding journey, though it requires practice and ideally a high-temperature oven.
How is Neapolitan pizza different from other Italian pizzas?
Neapolitan pizza differs from other Italian styles like Roman (thin and crispy throughout) or Sicilian (thick and square) in several ways. It has a soft, thin center with a puffy, airy rim; it’s cooked very quickly (60-90 seconds) at extremely high temperatures; and it follows strict traditional guidelines for ingredients and preparation. Other Italian pizzas may use different flours, cooking methods, and topping styles.
Can authentic Neapolitan pizza be made at home?
While you can approximate Neapolitan pizza at home, achieving truly authentic results is challenging without a wood-fired oven that reaches 900°F (485°C). However, home cooks can come close using techniques like pizza steels, outdoor pizza ovens, or the broiler method. The dough can be made authentically at home with practice, but the characteristic leopard-spotted crust is difficult to achieve without extreme heat.
Why does Neapolitan pizza sometimes seem “soggy” in the center?
What some might perceive as “sogginess” is actually an intentional characteristic of authentic Neapolitan pizza. The extremely thin center (less than 3mm) is meant to be soft and pliable, not crispy. This is why Neapolitans often eat their pizza with a knife and fork or fold it. The moisture comes from the fresh mozzarella and tomatoes, and the quick cooking time that doesn’t fully dehydrate the center of the pizza.
A Timeless Culinary Treasure
Neapolitan pizza’s journey from humble street food to globally recognized culinary treasure is a testament to the power of simplicity, tradition, and quality. Its UNESCO recognition and high ranking on CNN’s list of world foods reflect not just its delicious taste, but its cultural significance and the artistry involved in its creation.
While presentation may evolve, the essence of Neapolitan pizza remains timeless
What makes Neapolitan pizza truly special is that despite its global popularity, it has largely resisted industrialization and standardization. It remains a handcrafted product that requires skill, patience, and respect for tradition. In each bite of an authentic Neapolitan pizza, you’re tasting not just delicious ingredients, but centuries of history and culture.
“In an age of complexity and constant innovation, Neapolitan pizza reminds us of the profound pleasure that can be found in simplicity and tradition. Its enduring appeal lies not in elaborate toppings or marketing gimmicks, but in the perfect harmony of a few quality ingredients transformed by fire and human skill.”
– Ed Levine, Founder of Serious Eats and Author of “Pizza: A Slice of Heaven”
Discover the World of Authentic Pizza
Whether you’re planning a trip to Naples, seeking out certified pizzerias near you, or embarking on the journey to make authentic Neapolitan pizza at home, there’s a world of pizza excellence waiting to be explored.Explore the Authentic Pizza Association
