What is Napolità Pizza: 5 Most Popular Nepolitan Pizza

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Written By Online Figure

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Ever spotted “Napolità” on a menu or those flashy chip bags? It’s not a typo – not Neapolitan, but something else entirely. Napolità Pizza the vibrant cuisine straight out of Naples, Italy. Imagine bold flavors, fresh ingredients, and a chill vibe that transports you to Naples’ bustling streets. From pizza to seafood, Napolità dishes are simple yet pack a flavorful punch. If you’re into hearty meals and straightforward tastes, Napolità is a must-try. Napolità Pizza is not just about the food; it’s a whole philosophy – relishing life’s small joys, savoring each moment with maybe a glass of wine or limoncello, and good company. Napolità is a culinary journey that nourishes both the mind and the body.

Unveiling the Story Behind Napolità Pizza

Imagine Naples, Italy, a place where flatbreads with simple toppings have been crafted for centuries. Around 1830, Antica Pizzeria Port’Alba stepped into the scene, offering a game-changer – pizza with cheese and tomato sauce. The locals couldn’t get enough, and soon, pizzerias were popping up all over Naples.

As the 1800s rolled in, pizza became a Naples staple, a dish for breakfast, lunch, and dinner, sold on every street corner. The famous Margherita pizza owes its name to Queen Margherita of Savoy, who insisted on tomato, mozzarella, and fresh basil on her pizza.

Fast forward to World War II, where American GIs stationed in Naples discovered and fell in love with pizza. They brought this passion back to the U.S., giving rise to various American styles – from deep-dish Chicago to New York’s iconic slices and artisanal California creations. Yet, many argue that the essence of pizza perfection lies in the classic Neapolitan, made with San Marzano tomatoes, mozzarella di bufala, fresh basil, and a wood-fired oven.

Now, if you want to whip up authentic Napolità pizza at home, grab imported ingredients, a pizza stone, and crank up the oven (450 F or hotter). Let the dough rise for at least eight hours for that ultimate flavor and chewiness. Top it off with fresh basil, olive oil, salt, crushed San Marzano tomatoes, and shredded mozzarella di bufala. Get ready for a taste explosion!

But remember, Napolità pizza is meant for sharing. So, gather your crew, dive into a slice, and relish a piece of Italian culinary history at your own pace. Buon appetito!

Why Napolità Pizza Stands Out

Real Ingredients

Napolità pizza isn’t just a pizza; it’s an art, and the True Neapolitan Pizza Association makes sure it stays that way. They’ve got strict rules – only the freshest and finest ingredients are cut. Think San Marzano tomatoes, fresh basil, extra virgin olive oil, sea salt, and yeast for the dough. And when it comes to cheese, Napolità Pizza is all about mozzarella di bufala, made from water buffalo milk. That’s the secret behind your classic Margherita pizza.

Wood-Fired Magic

Ever wonder why Napolità pizza tastes like a slice of heaven? It’s all about the wood-fired oven, cranked up to a sizzling 450°C. In just 60–90 seconds, that magic happens – a crispy, charred crust outside and a light, airy inside, thanks to the intense, dry heat. The toppings stay fresh and untouched, thanks to the quick, fiery cooking.

Crafted with Love

Meet the Pizzaiolos – the pizza artists of Naples. They take pizza-making seriously, crafting each pie with care. The dough is hand-kneaded, and topped with a creative blend of ingredients, making every pizza a work of art and a nod to cultural traditions. Legend has it, the Margherita pizza was born in 1889 to honor Queen Margherita of Savoy’s visit to Naples.

Taste the Tradition

Craving a real Neapolitan pizza experience? Whether you’re local or in Naples, grab a slice, and you’ll get why this UNESCO Intangible Cultural Heritage is so celebrated. It’s not just about the wood-fired flavor, the handcrafted touch, or the fresh ingredients – it’s the perfect blend that makes authentic Neapolitan pizza a treasure enjoyed worldwide.


Where to Score the Best Napolità Pizza in the US

If you’re on a quest for a taste of authentic Napolità pizza in the US, you’re in for a treat. Some places are crafting Neapolitan-style goodness, while others are importing the real deal from Naples. Here’s the lowdown on top spots to feed your Napolità pizza cravings:

1. Una Pizza Napoletana, New York City

  • Founded by chef Anthony Mangieri, who honed his skills in Naples.
  • Everything, from the dough to San Marzano tomatoes, is straight from Naples.
  • Pizzas baked in a handmade Stefano Ferrara oven at a blistering 900°F.
  • With just five pizzas on the menu, each bite lets the premium ingredients shine.

2. Pizzeria Delfina, San Francisco

  • One of the first US pizzerias certified by the True Neapolitan Pizza Association.
  • Traditional pies, like the Margherita, are made in a large Acunto oven using Neapolitan techniques.
  • Enjoy the genuine Naples feel without breaking the bank in this relaxed spot.

3. Spacca Napoli Pizzeria, Chicago

  • Pizzaiolo Jonathan Goldsmith learned from Neapolitan masters at Spacca Napoli.
  • Crisp yet foldable center, light, airy cornicione (that puffy edge) – thanks to a 2,000-pound Stefano Ferrara oven.
  • A favorite among Italian-Americans in Chicago, it’s a top-tier pizzeria in the US.

While the US might lack Naples’ Mediterranean charm, these pizzerias bring the essence of Napolità pizza to your plate. Take a bite, close your eyes, and for a moment, you’re strolling through Naples’ charming alleys. That, my friend, is pizza love!”

5 Most popular Nepolita Pizza

1. Canotto Pizza

  • A modern twist on Italian pizza, the canotto stands out with its puffy, bubble-filled rim.
  • The secret? A super-hydrated crust, around 70%, and a slow-rise process with biga or poolish starters.
  • Unlike traditional Neapolitan dough, canotto’s dough can be proof for up to 72 hours for its airy structure and distinct aroma.

2. Pizza Vinnese

  • A classic with a twist, the pizza viennese is an Italian favorite that surprises by bringing Vienna sausage into the pizza game.
  • Tomato sauce, mozzarella, and slices of Vienna sausage create an oddly delightful flavor combo.
  • Originating in Naples, it’s a hit, especially with the younger crowd. Bonus: there’s even a version with french fries!

3. Pizza Carrettiera

  • Meet the pizza carrettiera, a Naples sensation topped with tomato sauce, salsiccia, pepperoncini, rapini, and smoked provolone cheese.
  • Also known as pizza salsiccia e friarielli, it’s a crowd-pleaser with the perfect marriage of flavors.
  • Fresh basil leaves and a drizzle of extra-virgin olive oil add the finishing touch to this Neapolitan classic.

4. Pizza Montanara

  • Deep-fried goodness meets pizza magic with the pizza montanara.
  • The dough takes a hot oil bath before getting topped with marinara sauce, mozzarella, and basil, then a finishing touch in the oven.
  • Despite its modern vibe, it’s an ancient Italian specialty, originating from the mountains around Naples, giving it a slightly toasted, smoky flavor.

5. Pizza Fritta

  • A street food sensation straight from Naples, pizza fritta is a fried delight.
  • The dough, allowed to rise longer, creates a lighter and fluffier texture. Stuffed with classic pizza ingredients, it’s then deep-fried to golden perfection
  • Eat it hot off the fry on a piece of oily paper, and if you’re feeling extra, top it with Parmesan, basil, or a drizzle of olive oil.

There you have it – the fabulous five Neapolitan pizzas that are stealing the pizza-loving hearts, each with its unique twist on the classic. Try them all and savor the diverse flavors of Naples!”


Now you’ve got the scoop on Napolità – the delightful Italian ice cream rooted in Naples. It’s not just a flavor; it’s a piece of art, a cultural legacy, and a community tradition. Next time you savor a scoop, think of the generations who’ve enjoyed the same treat. Consider the craftsmanship behind each scoop, and marvel at how something so simple connects deeply with a place and its people. Napolità isn’t just tasty; it runs deep. Step outside, explore and experience it for yourself. Happy indulging!


What sets Neapolitan pizza apart?

Well, it’s all about keeping it simple. Picture this: a basic dough, raw tomatoes, fresh mozzarella, basil, and a drizzle of olive oil. No room for exotic toppings – it’s a rule!

Now, onto the secret sauce, or shall we say, secret oven?

The Salvo brothers swear by a wood-fired oven with low domes, a tiny vent, and a precise 400-degree temperature. Cook it for exactly a minute and a half – that’s the magic formula. Ciro Oliva? He likes to bake it right in front of the oven. Talk about a personal touch!

And how about the difference between Neapolitan and regular pizza?

New York pizza brings sugar and a heartier flour or yeast to the party. Toppings? They’re beefed up, with dry mozzarella taking the stage instead of fresh, and a dash of butter in most tomato sauces.

That’s Neapolitan pizza for you – simple, precise, and a class of its own!