Pizza Napoletana
Born in Napoli, la pizza Napoletana is one of the most famous types of Italian pizza. Protected by a Traditional Specialty Guaranteed (TSG) certification, this style must be made in a very particular way.
The dough is comprised of wheat flour, yeast, salt, and water and is left to rise for up to 24 hours. It’s shaped by hand into a flat, round disk, about 3 millimeters thick. After that, it’s topped with ingredients and baked for 90 seconds in a blisteringly hot (around 900°F) wood-burning oven. The result is a soft, elastic heart with a tall, fluffy crust called the cornicione in Italian. You can find this variety at your local Eataly’s La Pizza & La Pasta restaurant.
Fun fact: In 2017, the art of making pizza Napoletana was added to UNESCO’s list of intangible cultural heritage