From Naples’ humble ovens to the world’s tables — the story of Italy’s most beloved creation.
Written by Gülnur Bayraktar
When you think of Italy, what comes to mind first? For some, it’s the Renaissance displayed in every corner of the country; for others, it’s Ancient Rome or the magnificent Colosseum. But for most of us, Italy is instantly associated with something far more delicious — a simple, flat, irresistible creation: pizza, the symbol of Italian cuisine. Famous for its rich culture, artistic legacy, and unforgettable flavors, Italy has given the world countless culinary treasures. Yet among them all, pizza stands out as a true global icon.
With endless variations and unique recipes, pizza has become a beloved symbol of Italian cuisine found in every corner of the world. What few people realize, however, is that behind this humble dish lies a story steeped in tradition, culture, and history.
The earliest forms of pizza are believed to have ancient roots stretching back to the Middle East. Long before the word pizza existed, the Etruscans, Greeks, and Romans were baking flat breads that looked remarkably similar. They topped them with olive oil, herbs, and other simple ingredients—an early version of what we might recognize today as focaccia.
But the modern pizza we know and love was born in Naples, Italy. In the 18th century, the peasants of Naples baked a simple flatbread made from flour, water, salt, and yeast, which they referred to as “pide.” It was easy to prepare and provided a satisfying meal for the working class. The first pizzeria opened here, and soon, pizza became the pride of the city.
A turning point in pizza history occurred in 1889, when Queen Margherita visited Naples. A special pizza was prepared in her honour, decorated with ingredients representing the colours of the Italian flag: tomato (red), mozzarella (white), and basil (green). Baked in traditional wood-fired ovens with a thin, crisp crust, this creation was named “Pizza Margherita” in tribute to the Queen, becoming one of the most iconic versions ever made. With its thin, crispy crust and vibrant toppings, it captured the essence of Italy itself.
Naples’ unique creation began spreading across the world towards the end of the 19th century, thanks to Italian immigrants who introduced it to new cultures and tastes. Today, you can find Neapolitan pizza served everywhere — from traditional wood-fired ovens in Italy to sushi-style pizzas in Japan and spicy, masala-topped versions in India. Even Turkey has its own pide-inspired twist. Pizza has evolved into a global cultural ambassador, connecting people through shared taste and tradition.
Still, if you want to experience the real Neapolitan pizza, you need to wander down the narrow, bustling streets of Naples. There, in small, family-run pizzerias, master pizzaiolos continue to follow age-old techniques passed down through generations.
What makes Neapolitan pizza so special? It’s all about simplicity, quality, and craftsmanship:
Dough: Made from high-protein flour, water, salt, and yeast, and left to rise slowly, giving it a light, airy texture.
Cooking Method: A true Neapolitan pizza is baked in a wood-fired oven at very high temperatures (around 485°C) for a very short time (60–90 seconds). This ensures that the crust becomes puffed and slightly charred, while the centre remains soft and tender.
Ingredients: Only the finest, freshest, and locally sourced ingredients are used. San Marzano tomatoes are preferred for their rich flavour, while mozzarella di bufala is the cheese of choice.
In 2017, UNESCO recognized the art of Neapolitan pizza-making as part of the world’s Intangible Cultural Heritage, celebrating it as more than food — a piece of living culture.
From the narrow streets of Naples to every corner of the world, the story of Neapolitan pizza stands as an inspiring example of how humble beginnings can rise to become an international phenomenon.