Quick answer: Neapolitan pizza (pizza napoletana) is the original style of pizza from Naples, Italy. It has a thin, soft center and a puffy, leopard-spotted rim called the cornicione. The dough uses only flour, water, salt and yeast, is stretched by hand, and bakes in a wood-fired oven at about 900°F for just 60 to 90 seconds.
Every pizza style you know, from a New York slice to a Detroit square, traces back to Naples. Neapolitan pizza is the starting point, and it is still made almost exactly the way it was centuries ago. Here is what defines it, why it looks and eats so differently from American pizza, and how to tell if you are getting the real thing.
Where Neapolitan Pizza Comes From
Flatbreads with toppings were street food in Naples by the 1700s. Once tomatoes became common in Neapolitan cooking, the pizza we recognize took shape. The best-known story says that in 1889, pizzaiolo Raffaele Esposito made a pizza in the colors of the Italian flag (red tomato, white mozzarella, green basil) for Queen Margherita, giving the Margherita its name. Historians debate the details, but the pizza stuck.
Today Neapolitan pizza is formally protected:
- 1984: Pizza makers in Naples founded the Associazione Verace Pizza Napoletana (AVPN) to define and certify authentic Neapolitan pizza.
- 2010: The European Union registered “Pizza Napoletana” as a Traditional Speciality Guaranteed (TSG).
- 2017: UNESCO added the art of the Neapolitan pizzaiuolo (pizza maker) to its list of Intangible Cultural Heritage.
What Makes a Pizza “Neapolitan”? The Spec Sheet
| Element | Authentic Neapolitan standard |
| Dough ingredients | Soft wheat flour (usually Italian type 00), water, salt, yeast. Nothing else: no oil, no sugar |
| Fermentation | Slow rise, typically 8 to 24 hours or more, which builds flavor and lightness |
| Shaping | Stretched by hand only. No rolling pin, no machine press |
| Size | Round, up to about 35 cm (roughly 14 inches) across |
| Thickness | Very thin in the center, around 0.4 cm (less than 1/4 inch) |
| Crust edge | A raised, airy rim (cornicione) about 1 to 2 cm high |
| Oven | Wood-fired dome oven at about 430 to 485°C (roughly 800 to 905°F) |
| Bake time | 60 to 90 seconds |
| Texture | Soft, tender and elastic. It should fold without cracking |
| Classic toppings | Tomatoes (often San Marzano), mozzarella di bufala or fior di latte, fresh basil, extra virgin olive oil |
The Two Original Neapolitan Pizzas
Purists recognize two classic Neapolitan pizzas:
- Margherita: tomato, fresh mozzarella, basil and olive oil. The benchmark every pizzeria is judged on.
- Marinara: tomato, garlic, oregano and olive oil. No cheese at all, and it is older than the Margherita. The name has nothing to do with seafood; it is said to come from the fishermen’s wives who made it.
Modern Neapolitan pizzerias add many more toppings, but those two are the test of skill.
Why Is Neapolitan Pizza Wet in the Middle?
This is the most common question, and the answer is: it is supposed to be that way. The center is extremely thin, the tomatoes and fresh mozzarella release moisture, and the 90-second bake does not dry them out. The result is a soft, almost saucy middle.
In Naples, people eat it with a knife and fork, or fold it in quarters “a portafoglio” (wallet style) to eat on the street. If you expect a stiff New York slice you can hold flat, Neapolitan will surprise you. That softness is the point: it is a fresh, delicate pizza meant to be eaten within minutes of leaving the oven. It does not travel or reheat well.
Neapolitan Pizza vs Other Pizza Styles
| Style | Crust | Oven and bake | How it eats | Learn more |
| Neapolitan | Very thin center, puffy charred rim | Wood-fired, about 900°F, 60 to 90 seconds | Soft, wet center, knife and fork | You are here |
| New York | Thin, wide, foldable, crisp underside | Deck oven, about 550 to 650°F, 12 to 15 minutes | Fold and eat by hand | New York style pizza |
| New Haven (apizza) | Thin, charred, chewy, irregular | Coal or gas oven, very hot | Crisp, smoky, chewy | New Haven pizza |
| Sicilian | Thick, airy, focaccia-like | Sheet pan, standard oven | Soft and bready | Sicilian pizza |
| Detroit | Thick, crisp, caramelized cheese edges | Rectangular steel pan | Crunchy edges, airy middle | Detroit style pizza |
| Tavern | Cracker-thin, cut in squares | Standard oven | Crunchy, snackable | Tavern style pizza |
Want the full lineup? See our guide to the different kinds of pizza and the 11 most popular pizza types in the United States.
Neapolitan vs New York Pizza: The Short Version
New York pizza grew out of Neapolitan pizza brought by Italian immigrants, then adapted to American ovens and ingredients. The differences come down to four things:
- Oven heat: Neapolitan bakes at roughly twice the temperature for a fraction of the time.
- Dough: New York dough often adds oil and sometimes sugar for a crisper, sturdier, more golden crust.
- Cheese: Neapolitan uses fresh, wet mozzarella in rounds. New York uses low-moisture shredded mozzarella that melts evenly and holds up.
- Size: Neapolitan is a personal pizza around 12 inches. New York pies run 18 inches and are sold by the slice.
Can You Make Neapolitan Pizza at Home?
You can get close. Home ovens top out around 500 to 550°F, so true Neapolitan is difficult without a dedicated pizza oven. Home cooks get the best results with:
- Type 00 flour and a long, cold dough rise (24 to 72 hours in the fridge)
- A pizza steel or stone preheated for 45 minutes at your oven’s highest setting
- A short finish under the broiler to char the rim
- Less topping than you think. Neapolitan is about balance, not volume
If you like experimenting with dough, try our sourdough pizza dough recipe or read what pizza dough is made of.
How to Tell If a Neapolitan Pizza Is the Real Deal
- The rim is puffy and spotted with dark char marks (often called leopard spotting).
- The center is thin enough to sag when you lift a slice.
- The pizza is roughly 10 to 14 inches, served whole, not by the slice.
- The menu is short, built around a Margherita and Marinara.
- The pizzeria may display AVPN certification, though many excellent pizzerias make “Neapolitan-style” pizza without it.
Where Curry Pizza House Fits In
Full transparency: Curry Pizza House does not make Neapolitan pizza, and that is by design. Neapolitan pizza is meant to be eaten minutes after a 90-second bake, which does not suit takeout, delivery or catering. Our pizzas are built to travel well and stay delicious from oven to table, with dough made in-store and never frozen.
What we share with Naples is the belief that great pizza starts with great dough and balanced toppings. If you love a classic, try our Margherita. If you want something Naples never imagined, try a pizza with curry sauce, Butter Chicken or Chili Paneer. Explore what makes the best quality pizza at Curry Pizza House, or jump into our must-try Indian fusion pizza flavors.
Frequently Asked Questions
What is the difference between Neapolitan pizza and regular pizza?
Neapolitan pizza uses only flour, water, salt and yeast, bakes at about 900°F for 60 to 90 seconds, and has a soft, thin center with a puffy rim. Typical American pizza bakes longer at lower heat, uses oil in the dough, and is crisper and sturdier.
Is Neapolitan pizza thin crust?
The center is very thin, but the rim is thick and airy. It is soft and foldable, not crispy, so it is not the same as American thin crust.
Why is Neapolitan pizza soggy in the middle?
The very thin center, fresh mozzarella and tomatoes, and the quick bake leave a soft, moist middle. That texture is traditional and intended.
What cheese is used on Neapolitan pizza?
Fresh mozzarella: either mozzarella di bufala (from water buffalo milk) or fior di latte (from cow’s milk).
What temperature is Neapolitan pizza cooked at?
About 800 to 905°F (430 to 485°C) in a wood-fired oven, for 60 to 90 seconds.
Is Neapolitan pizza healthier?
It often has fewer calories per pizza than American styles because it uses less cheese and no oil in the dough. A slice is commonly estimated at around 170 calories. Portion size still matters, since one person usually eats the whole pizza.
Craving Pizza Now?
Neapolitan pizza is worth a trip to Naples. For tonight, find a Curry Pizza House near you, browse the menu or order online.
