How did it all begin?
In the 6th century BC, Persian soldiers serving under Darius the Great baked flat breads topped with cheese and dates on their shields. This might have been the earliest form of pizza.…
While the name “pizza” is often associated with Naples, Italy, researchers now believe it actually originated in Gaeta, a city between Rome and Naples. They discovered a Latin document from 997 AD, which promises a feudal lord twelve pizzas as an honorific gift to the bishop. This is the oldest known reference to the word “pizza.”
Initially, there was only “Pizza Bianca,” or white pizza, which consisted solely of dough. Over time, two key ingredients were added that contributed to its popularity: tomato sauce, made from tomatoes which had recently arrived from the Americas, then known as the “New World,” and mozzarella cheese, introduced to Italy from India, where it was made from buffalo milk. This combination gave rise to the “Neapolitana” pizza—the most common type of pizza in the world—born in Naples.
Still, pizza was once considered a dish for the common people, shunned by the nobility. This changed in the 18th century when Queen Maria Carolina of Naples developed a taste for pizza. She began serving it to her guests, and gradually, the upper class in Italy also started to appreciate Neapolitan pizza.
During this period, Queen Margherita, beloved and admired, visited Naples and invited a renowned local baker, Esposito, known for his pizza expertise. She requested a special pizza from him. Esposito prepared a pizza with dough, tomato sauce, mozzarella cheese, and basil leaves. The queen enjoyed it immensely and asked why he chose these particular ingredients. Esposito explained that the colors of the pizza—red tomato sauce, white mozzarella, and green basil—represented the colors of the Italian flag. When she asked the name of this pizza, he named it “Pizza Margherita” in her honor. This moment marked the beginning of Italy’s love affair with what would become the most popular pizza in the world.
Popular Pizzas in Naples
Pizza Marinara is one of the most traditional types of pizza. It features dough topped with tomato sauce (passata), garlic, olive oil, and oregano, but it does not include cheese.
Pizza Margherita is the most recognized Italian pizza worldwide. It consists of tomato sauce, mozzarella cheese, and basil leaves, with olive oil brushed on the crust. This pizza is officially classified as a type of Pizza Neapolitana.
Pizza Bianca (white pizza) is less known outside Italy. It uses the same traditional dough but omits tomato sauce. Instead, it features a variety of alternative sauces, such as ricotta, pesto, or cream-based sauces like béchamel. Sometimes, it’s simply topped with cheeses and other ingredients without any sauce.
Four-Cheese Pizza (Pizza Quattro Formaggi) may or may not include tomato sauce (rossa). Common cheeses used in this pizza are mozzarella, feta, gorgonzola, parmesan, and pecorino.
Types of Pizza in Italy
Neapolitan Pizza
Italian law defines a specific recipe for Neapolitan pizza, also known as Ruota di Carro (“cart wheel”), and only those who adhere to these standards can claim to offer authentic Neapolitan pizza. As its name suggests, this pizza has a wheel-like appearance: the center is broad, while the edges, or “frame” of the wheel, are relatively flat and narrow.
The AVPN (Associazione Verace Pizza Napoletana) publishes detailed guidelines for making authentic Neapolitan pizza, including specifications for ingredient selection and baking techniques. These standards ensure 100% adherence to the traditional Neapolitan method. According to AVPN, any pizza that deviates from these guidelines cannot be considered Neapolitan, and the pizzeria making it will not receive AVPN certification.
Authentic Neapolitan pizza is characterized by a relatively puffy and airy crust with a very thin, almost liquid center.This is a relatively soft, almost non-crispy texture. It originally featured tomatoes, leading to the creation of its most famous varieties: Pizza Margherita, which includes tomatoes, mozzarella, and basil, and Pizza Marinara, topped with tomatoes, garlic, oregano, and sometimes Parmesan.
Typically, Neapolitan pizzas have minimal toppings because their soft texture cannot support heavy or numerous additions. The slices are often folded in half to eat, as they are too soft to be held in your hand without falling apart. In Naples, people often eat pizza with a knife and fork rather than cutting it into slices, or even roll it up like a type of flatbread.
Popular Pizzas in Naples
Pizza Marinara is one of the most traditional types of pizza. It features dough topped with tomato sauce (passata), garlic, olive oil, and oregano, but it does not include cheese.
Pizza Margherita is the most recognized Italian pizza worldwide. It consists of tomato sauce, mozzarella cheese, and basil leaves, with olive oil brushed on the crust. This pizza is officially classified as a type of Pizza Neapolitana.
Pizza Bianca (white pizza) is less known outside Italy. It uses the same traditional dough but omits tomato sauce. Instead, it features a variety of alternative sauces, such as ricotta, pesto, or cream-based sauces like béchamel. Sometimes, it’s simply topped with cheeses and other ingredients without any sauce.
Four-Cheese Pizza (Pizza Quattro Formaggi) may or may not include tomato sauce (rossa). Common cheeses used in this pizza are mozzarella, feta, gorgonzola, parmesan, and pecorino.
Types of Pizza in Italy
Neapolitan Pizza
Italian law defines a specific recipe for Neapolitan pizza, also known as Ruota di Carro (“cart wheel”), and only those who adhere to these standards can claim to offer authentic Neapolitan pizza. As its name suggests, this pizza has a wheel-like appearance: the center is broad, while the edges, or “frame” of the wheel, are relatively flat and narrow.
The AVPN (Associazione Verace Pizza Napoletana) publishes detailed guidelines for making authentic Neapolitan pizza, including specifications for ingredient selection and baking techniques. These standards ensure 100% adherence to the traditional Neapolitan method. According to AVPN, any pizza that deviates from these guidelines cannot be considered Neapolitan, and the pizzeria making it will not receive AVPN certification.
Authentic Neapolitan pizza is characterized by a relatively puffy and airy crust with a very thin, almost liquid center.This is a relatively soft, almost non-crispy texture. It originally featured tomatoes, leading to the creation of its most famous varieties: Pizza Margherita, which includes tomatoes, mozzarella, and basil, and Pizza Marinara, topped with tomatoes, garlic, oregano, and sometimes Parmesan.
Typically, Neapolitan pizzas have minimal toppings because their soft texture cannot support heavy or numerous additions. The slices are often folded in half to eat, as they are too soft to be held in your hand without falling apart. In Naples, people often eat pizza with a knife and fork rather than cutting it into slices, or even roll it up like a type of flatbread.
Roman Pizza
Roman pizza features a crispy bottom, a puffy and airy center, and a relatively thick dough. It is typically cut into squares and sold by weight. Due to its dough, Roman pizza reheats exceptionally well; a brief additional minute in the oven can make it perfectly crisp and delicious. This style of pizza also accommodates a wide range of toppings with ease.
Gourmet Pizza
In recent years, Italians have embraced the world of gourmet pizza. Once considered humble fare, pizza has now taken center stage in upscale dining and continues to find its place in gourmet restaurants. Many pizzaiolos collaborate with top chefs to transform pizza into an elaborate gourmet experience with extraordinary toppings. Typically, these toppings are meticulously arranged in a precise order and even placed on the pizza with tweezers.
Gourmet pizzas feature a range of luxurious ingredients in surprising combinations. Imagine savoring a slice adorned with truffle oil, complemented by the salty richness of prosciutto, the sweet allure of fig jam, and the creamy texture of goat cheese. Just thinking about it is enough to make your mouth water. This is the reality in the world of gourmet pizza, where innovative toppings are becoming increasingly popular, marking a bold departure from traditional classics.
Pizza tasting in Naples
On vacation in Naples, we fell in love with Neapolitan pizza and quickly found ourselves on a quest to discover the perfect slice. Here’s a spoiler: there’s no such thing as a “perfect pizza”—it’s more of a state of mind. But there’s no doubt that pizza is one of those foods that can bring immense joy. As someone once said, “You can’t buy happiness, but you can buy pizza, and that’s kind of the same thing.”
So here’s my main recommendation: book a flight to Naples and start familiarizing yourself with the city’s top pizzerias. Here’s what we experienced:
Sorbillo Piccolina – Gino e Toto
We joined a long line outside Sorbillo, one of Naples’ most renowned pizzerias. Established in 1935, Sorbillo is one of the city’s oldest and most prestigious pizza temples. Today, the pizzeria is run by Gino, the grandson, and his younger brother Toto. Although it originated in Naples, Sorbillo has expanded to other cities in Italy, as well as New York and Tokyo.
We tried the fried pizza filled with ricotta. While it was flavorful, it was also a bit greasy on the outside. I rated it a 7 out of 10.
Pizzeria Da Attilio
Located in the heart of the old market, this pizzeria is surrounded by delis brimming with cheese, cold cuts, pasta, and Neapolitan street food. The laundry of nearby residents hangs above the front door, adding to the authentic atmosphere. The pizzeria offers a wide selection of pizzas, topped with a variety of cold cuts, cheeses, and vegetables sourced from across Italy.
When we arrived, there was a long line at the entrance. We tried their famous star-shaped pizza, with its edges stuffed with fresh ricotta cheese. The ricotta-filled edges were delightful, but the rest of the pizza was lacking in both cheese and flavor. Overall, I’d rate it a 7.5.
L’Antica Pizzeria Da Michele
L’Antica Pizzeria Da Michele, often referred to as “Michele’s old pizzeria,” has earned a reputation and is frequently mentioned in articles about Naples. The walls are adorned with pictures of celebrities enjoying Michele’s pizza, including Julia Roberts, who was filmed here for the movie “Eat Pray Love.” In the film, she famously declared the now-immortal line:
“I’m in love. I’m having a relationship with this pizza” Julia Roberts
The first time Michele fired up the oven was in 1870, and since then, generations of the family have continued baking the same pizzas. More specifically, the same two pizzas, because that’s all that’s on the menu – just two pizzas. And apparently, that’s all that’s needed, as customers keep coming back for more. The restaurant’s pizzaiolo has been using the same recipe for 154 years.
While the restaurant doesn’t appear on the annual list of the world’s 50 best pizzerias, there’s a good reason. It has been placed on a separate, newly established list of the “best artisanal pizza chains” in the world, where Da Michele claimed the top spot. The Michelin Guide also praises it: “This is one of the oldest and best pizzerias in Naples.”
When we arrived, there was – as we had almost come to expect – a long line at the entrance. We took a number and wandered around. It took about an hour for our turn to come up. The margherita was excellent, earning a score of 8.5, while the marinara received a 9, thanks to its wonderful sauce made with fresh tomatoes, olive oil, and garlic. This cheeseless pizza proves that mozzarella isn’t necessary to create a great pizza.
The Guide to the Best Pizzerias in the World, widely regarded as the most influential in its field, ranks the top pizzerias globally. The top two spots on the list are located in Campania, the region where Naples is situated. In fact, four out of the top ten pizzerias are in this region. We set out to dine at the two pizzerias that share the number one ranking.
Some pizzaiolos have chosen to break away from traditional pizzerias, and Diego Vitaliano of “Pizzeria 10” is one of them. The name “10” suits him perfectly. Located in the town of Bagnoli near Naples, the pizzeria has been transformed into an elegant, living-room-like space with a counter where you can enjoy cocktails. The place is trendy, attracting athletes and celebrities, yet the prices remain reasonable, and it’s always full. Diego Vitaliano’s pizza is light, easy to digest, and has a soft texture with a slight crunch. The dough is prepared over 36 hours, maintaining high humidity and containing very little salt. Unlike pizzerias in the center of Naples, where long waits are common, at Pizzeria 10, we were seated after a brief wait and enjoyed two wonderful pizzas. I gave the “Double Crust 4 Cheeses” (Croccante 4 Formaggi) a score of 9, and the classic Margherita (Bufalina) also earned a 9, both thanks to the airy and light dough. The fresh tomato sauce on the Margherita further lightened the pizza. At just 10 euros per pizza, the prices are reasonable, and the atmosphere is pleasant without being overly fancy. Diego’s Pizzeria 10 is probably the best pizza we’ve had so far, and I already miss the taste.
Sasà Martucci – Pizzeria I Masanielli
Located in the center of Caserta, just steps from the Reggia di Caserta palace, this pizzeria offers more than just pizza—it delivers a true culinary experience. The pizza is light, with a thin crust, thanks to the dough’s prolonged fermentation. Sasà Martucci draws inspiration from haute cuisine, crafting fascinating combinations of carefully selected local ingredients. We enjoyed what might be the best pizza in Italy here, on par with that of “Pizzeria 10.” I gave it a score of 9.
Pizza Tasting in Chicago
Pizza arrived in the United States in the late 19th century with Italian immigrants. In 1905, Gennaro Lombardi, an Italian immigrant, opened the first pizzeria in New York City. For several decades, pizza remained primarily within immigrant communities. However, during World War II, American soldiers stationed in Italy discovered and fell in love with Italian cuisine, including pizza. They sought out pizza at their bases in northern Italy, contributing to its spread from southern to northern Italy. Upon returning home, these soldiers shared their newfound love of pizza with the rest of American society, helping to popularize it across the country.
In the American version of pizza, the yeast dough became thicker. The classic round pizza was cut into slices (often referred to as “triangles”). For the first time in the United States, various toppings that aren’t traditionally Italian were also introduced, such as Hawaiian pizza with pineapple and ham (originating in Canada), and pizza with pepperoni or bacon (replacing salami and prosciutto, which are more common in Italy). These variations spread worldwide through fast-food chains like Pizza Hut, Domino’s Pizza, and Papa John’s.
In 2011, the United States Congress ruled that, because of the tomato sauce on pizza, school cafeterias could count pizza as a vegetable serving. This decision was controversial, with critics like Michelle Obama saying, ” You don’t have to be a nutritionist to know that this doesn’t make much sense.”
A study conducted by the United States Department of Agriculture in 2014 found that on any given day, 13% of Americans would consume pizza. Another study revealed that 30% of the population eats pizza at least once a week. According to Google Trends data, “pizza” is a highly popular search term worldwide. In the United States, for example, “pizza” consistently ranks among the top 10 most searched terms in the food category. Additionally, surveys show that 98% of Americans love pizza, making it the second most popular fast food in America, after hamburgers. Americans are truly passionate about pizza, as evidenced by the following saying: “Pizza is proof that God loves us and wants us to be happy.”
In the United States, there are several main styles of pizza, including:
New York Style – A thin-crust pizza, reminiscent of the classic Italian version.
Chicago Deep Dish/Chicago Pizza Pie – This pizza is baked in a deep pan or round cake pan. It features a thick, crispy crust and is loaded with sauce and cheese.
Thin Crust Pizza (New Haven or Chicago Style) – A pizza characterized by a thin, crispy crust, almost like a cracker.
I embarked on the sacred mission to experience American pizza in Chicago:
Enjoy Illinois wrote about the pizzeria: Since its inception, Piece has held Rockstar status in Chicago’s pizza scene. Pull up a barstool, order from a selection of in-house craft beers brewed by beer master Jonathan Cutler, and enjoy a New Haven-style pizza while listening to live music in the evening. Owner Billy Jacobs had the idea to bring the misshapen pies, favorites from his New Haven, Connecticut youth, to the epicenter of the pizza universe. Friends weren’t so sure the city’s pizza connoisseurs would diverge from their deep-dish traditions, but it didn’t take long for mozzarella groupies to start following the chewy-crunchy New Haven styled thin crust, tattooed with tantalizing blackened marks and cradling the perfect ratio of parmesan cheese to “magic” sweet-salty tomato sauce with minced garlic. Piece is ranked as one of the most popular indie pizzerias in the nation, featuring alternative toppings that redefine the contemporary pizza scene, from goat chili, pickled green peppers and clams to the notorious O.M.G. mashed potatoes. Another Chicago foodie legend, Doug Sohn, created an original Hot Doug’s Atomic Pizza, performing nightly on the menu main stage. This three-chili pepper pork sausage with pepper jack cheese and caramelized onions pairs nicely with a growler of the house Golden Arm German-style Kölsch Beer.
I tried an excellent Red pizza with a medium-thickness crust that was beautifully crispy. The topping was tart and well-balanced, earning a score of 8.5. However, the White Pizza lacked the lightness of a perfect tomato sauce, so I gave it an 8.
Timeout Chicago wrote about the pizzeria: There are two kinds of Chicagoans. No, not North Siders and South Siders. We’re talking Giordano’s people and Lou Malnati’s people. Lou Malnati’s deep-dish is the pinnacle of cheesy Chicago-style goodness. Everything else on the menu—including pastas and salads—is passable, but not worth passing on the ’za. Get the butter crust. And don’t worry when you develop a Lou Malnati’s addiction: They Fed-Ex pizza anywhere in the country.
Lou Malnati’s is a texbook example of deep dish pizza, which involves a “backwards” technique of layering ingredients. Dough is topped with slices of mozzarella, which is sprinkled with veggies and sausage. The whole thing is covered with a bath of fresh tomato sauce, tomatoes and more cheese. The thing that sets Lou’s apart—and that you won’t find anywhere else—is that crunchy, buttery crust.
I tried the Chicago deep dish pizza. The crust was perfectly crunchy, and the tomato paste was rich and excellent. I couldn’t finish the “personal pizza” (as usual), but it was outstanding, earning a score of 8.5.
Still on the hunt for the best pizza in the world?
You might be wondering, after reading this article, what is the best pizza I’ve ever had? If you’re still here, it’s likely that you’re a dedicated pizza lover. And as a fellow enthusiast, I must be honest: Despite the claims of the Guide to the Best Pizzerias in the world, which aims to rank the top pizzerias annually, there may never be a definitive answer. The best pizzas are judged by nuances, not absolute victories. So why do so many pizza lovers passionately believe their favorite pizzeria is the best in the world? Because pizza is much more than just food; as one anonymous pizza aficionado put it,
