What makes a true Neapolitan Pizza?

Ciao amici!

I’m going to let you in on a secret: the heart of a perfect Neapolitan pizza isn't in fancy toppings or flashy trends. It’s in simplicity, quality ingredients, and traditional techniques.

At Pizzata, we honour the tradition—la vera pizza napoletana—with every dough ball we prepare and every pizza we help our customers create at home.

We’re not a pizzeria—we’re your Pizza HQ. From our Deli Shop and showroom, we supply everything you need to craft authentic pizza in your own kitchen or backyard: ingredients, tools, ovens, and expert advice.

🍕 What Makes a Pizza Veramente Napoletana?

To be truly Neapolitan, a pizza must follow some non-negotiable rules:

• The right flour—finely milled and high in protein. Tipo 00 is the traditional choice, but many artisanal pizzaioli are now using Tipo 0 to achieve that light, airy dough with just the right crunch.

• San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius.

• Fior di latte or Mozzarella di Bufala—never skimp on the cheese.

• Hand-stretched dough (never rolled with a rolling pin—that squashes all the precious air bubbles!).

• Time matters—pizza is NOT fast food! We cold-proof our dough overnight, but many pizzaioli ferment theirs for up to 72 hours or use a biga or poolish starter to develop complex flavour and structure.

• Baked at high heat, ideally between 380°C and 400°C, for that signature crust.

Why You Need a Proper Pizza Oven

A proper oven is essential to achieve the high heat needed for that iconic leopard-spotted crust (cornicione): charred, airy, and perfectly chewy.

Once you’ve tasted Neapolitan pizza baked this way, there’s no turning back.

At Pizzata, we stock an awesome range of home pizza ovens like the Ooni Karu 2 Pro, and Gozney Arc XL—all affordable, compact, and capable of delivering that real Neapolitan finish.

Time Is Your Secret Ingredient

Good dough takes time.

We always cold-proof ours overnight. Why? Because time transforms the dough—it becomes lighter, more flavourful, and easier to digest. That’s what makes a pizza truly special.

Don’t Overload It

Neapolitan pizza is about balance and restraint. A classic Pizza Margherita needs only:

• Crushed San Marzano tomatoes

• Fior di latte mozzarella

• Fresh basil

• A drizzle of extra virgin olive oil

It you want to add other ingredients do so with restraint - remember less is more!

Want to Make It at Home? Start Here:

A few pro tips from the Pizzata team:

• Ferment your dough slowly in the fridge for deep flavour and digestibility.

• Use light, high-quality toppings—this is not the place for supermarket cheese or heavy sauce.

• Bake it hot and fast. If your oven doesn’t hit high heat, finish the top under the grill for that classic Neapolitan char.

From Naples to Your Kitchen

At Pizzata, we bring the essence of Napoli to your kitchen.

Whether you're a pizza purist or just starting your journey, we’ve got the tools, ingredients, and know-how to help you make pizza that tastes like it came straight from Italy.

Because as they say in Italy, Chi mangia bene, vive bene—those who eat well, live well.