The best pizza in Naples.
Most serious pizza aficionados agree that for the world’s best pie, you have to go to Naples -- although you do so at your own peril. Because once you eat pizza in Naples, nothing else will ever satisfy you.
Here’s why.
In 1998, the Italian government recognized that Neapolitan pizza was a national treasure worthy of formal protection. So they gave it Denominazione di Origine Controllata or DOC status (like Chianti or Parma ham). And defined how the real deal is made.
According to the DOC, there are only three kinds of Pizza Napoletana: marinara, margherita, and margherita extra. All are cooked in a wood-burning oven at 900F for no more than 90 seconds -- do NOT try this at home. The crust should be a little less than 1/8” thick, the tomatoes should be local (think San Marzano), and the whole pie should be less than 14” in diameter.
So who makes the best pizza in Naples?
Antica Pizzeria di Matteo has plenty of fans, including Bill Clinton who ate here during the G7 conference. Pizzeria La Sorrentino, Trianon, and Pizzeria Cafasso are serious contenders, enjoyed by locals and tourists alike. But to sample the penultimate pizza, head for Antica Pizzeria da Michele, in business since 1870.
To look like a local, fold or roll your slice.
Read more Italy travel tips here.
Read more about Neapolitan pizza here.