The original modern Italian pizza was created in Naples. Neapolitan pizza (pizza napoletana) is a round, wood-fired style known for its ultra-thin center, chewy pillowy crust (cornicione), and distinctive leopard-spotted char.
A pizzaiuolo (or pizzaiolo) is a traditional Neapolitan pizza maker whose culinary craft is recognized globally as part of UNESCO's Intangible Cultural Heritage of Humanity. Authentic standards are protected worldwide by the Associazione Verace Pizza Napoletana (AVPN). The art of the Neapolitan pizzaiuolo is a centuries-old culinary practice built around four key phases of dough preparation and wood-fired baking, marked by the baker's distinctive rotatory movements. Originating in Naples, where roughly 3,000 pizzaiuoli live and work, the craft forms a living link within local communities. Its bearers fall into three main categories — the Master Pizzaiuolo, the Pizzaiuolo, and the baker — alongside families who continue the tradition at home. The AVPN recognizes only two classic, traditional styles: Pizza Margherita and Pizza Marinara. - AsNotedIn
If you buy pizza napoletana from a street vendor, try it pizza a libretto the classic book or wallet fold begun over a century ago. The whole pizza is folded in half, then in half again, eaten from the crust toward the tip as the mozzarella stretches in warm strands. Portafoglio pizzas are smaller than sit-down versions, so this tradition is best enjoyed on the street rather than in an upscale restaurant, unless you want dubious looks and tomato sauce on your shirt. - Phantom
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| Name | AsNotedIn |
| Pizza Margherita | |
| Pizza Marinara |
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| Theme group category: | Groups |
| Food Culture: | Italian Food |
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