In Naples, where modern pizza was invented, the traditional Neapolitan pizzas are the Margherita and the Marinara. Naples is still generally regarded as making the best pizzas in the world and it is somewhat of a mecca for pizza enthusiasts.
You have probably heard the term “Neapolitan pizza” before. This is what we use when referring to pizza made in the style of those that come from Naples.
These pizzas are traditionally cooked in wood fired ovens that reach temperatures of up to 500C/950F and cook pizza in as little as 60 sconds! This helps to produce the flavour and charring that is typical to Neapolitan pizza.
Luckily, you can get smaller and more affordable wood fired ovens that can also reach 500C/950F and cook pizza in as little as 60 sconds! I have a pizza oven from a company called Ooni, these ovens make incredible Neapolitan style pizza!
Remember that with authentic Italian pizzas, less is more in terms of the toppings. This is true of most Italian cuisine. The ingredients are carefully chosen to compliment each other as well as possible.
Many pizzerias in Naples only serve a couple of different pizzas. Whilst I think that there are other great combinations, I do think it’s a great starting point to take a look at the traditional Italian pizzas and their toppings.
Keep reading to find out all about Neapolitan pizza toppings. Also, you can skip ahead using the page contents below if you like. Feel free to return to the page contents at any time by pressing the green button at the top right of the screen.
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Cheers, Tom.
The Margherita pizza is the classic pizza that we all know and love. It combines complementary flavours using simple ingredients – the essence of Italian cuisine.
In true Italian style, the toppings consist of just a few, high quality ingredients:
Note: Feel free to click on the ingredients below to check them out on Amazon.
The key here is quality, don’t skimp on the ingredients. Buy the highest quality ingredients you can afford, trust me it will be worth it. It will still turn out a lot cheaper than buying a takeaway. What’s more, it will be a million times better!
Also, as with any pizza, the flour is crucial. Buy the best quality Italian 00 pizza flour for the best Neapolitan pizza. Caputo 00 flour is what I normally use, it’s one of the most widely available “professional” Neapolitan pizza flours.
Unfortunately, many people think of a margherita as being boring but when made with love and good ingredients, this is one the best pizzas there is.
The tomato sauce gives a wonderful rich flavour with a hint of acidity, the mozzarella provides a creaminess with a pillowy soft texture, the parmesan adds a subtle sharpness and saltiness, the basil gives a hint of herbiness, the olive oil gives a luxurious oily flavour that coats the mouth, and the black pepper gives it a little kick.
Whilst it may seem basic, all the ingredients have been carefully selected. They all compliment each other so well. It is important that the ingredients are added in the right quantities so that they all balance each other.
Getting the quantities right will take some practice but it’s probably a good idea to start with less toppings than you think. Most people tend to add too many, preventing the dough from cooking properly and overpowering the taste of the dough.
Click here to find out more about avoiding an undercooked pizza.
The dough is the most important part of a traditional Neapolitan pizza, and the flavour and texture of the dough should be allowed to shine.
The toppings on a classic Margherita consist of plum tomatoes, mozzarella cheese, fresh basil, and olive oil. Parmesan or Pecorino cheese can also be added but it’s not necessary.
For the best results though, authentic toppings should be used. You can use some substitutes and I’ll mention those shortly. However, the Margherita is all about allowing simple quality ingredients to shine so I would urge you to get the best ingredients you can.
The most authentic plum tomatoes are of the San Marzano variety. These are grown in the Campania region of Italy, near Naples. They’re bought in tins, and they’re known for their low moisture content and sweet flavour. This makes them excellent for pizza.
The tomatoes from the Campania region are “Designation of Origin Protected” and they have the letters “DOP” on the can. If you can find San Marzano tomatoes with the letters “DOP” on the tin, you can rest assured you’re getting the best possible tomatoes.
Having said that, there are plenty of great San Marzano tomatoes grown outside of Campania, and even Italy itself. San Marzano is a variety of tomato so it can be grown anywhere.
Also, there’s plenty of nice plum tomatoes that aren’t San Marzano so don’t worry if you can’t get them (they are quite expensive too). I’d recommend trying different brands and seeing which you prefer.
The key is that you want for plum tomatoes with a delicious sweet flavour (not too acidic/sour). In addition, you’re looking for quite a thick consistency when blended.
For the most authentic Neapolitan pizza, fresh Mozzarella should be used. This usually comes in a small packet with brine it in. The brine helps to preserve the cheese and should be drained before using the cheese.
Actually, Mozzarella should be made from Buffalo’s milk. However, usually when you buy Mozzarella it’s mistitled as it’s actually made from cow’s milk. This type of cheese (from cow’s milk) should actually be called “Fior Di Latte” (which translates to “flowers of milk”).
You can use either Fior Di Latte or Mozzarella for pizza. However, it’s actually more common to use Fior Di Latte for Neapolitan pizza since it has a lower moisture content. This ensures the pizza doesn’t become soggy.
As a bonus, Fior Di Latte is usually cheaper and more readily available than mozzarella. In Italy, buffalo mozzarella is generally reserved for eating “raw” such as on a salad. The richer flavour and creamier (runnier) texture is probably best enjoyed without cooking.
When buffalo mozzarella is used on pizza, it’s often added after cooking. This prevents the soggy problem (with the pizza).
By the way, if you do have an issue with this, be sure to check out my article on preventing soggy pizza here. In addition to the cheese, there as some other areas of the pizza making process which could be causing the problem.
Without doubt, fresh basil has to be the best type for Neapolitan style pizza. In fact, I think you’d be hard pressed to find a single pizzeria in Naples that doesn’t use fresh basil.
The aroma from fresh basil is far superior to the dried variety. For me, it’s one of the “freshest” smells there are, along with mint (except it’s not minty).
Fresh basil can be added before or after the pizza is cooked. Adding it afterwards leads to the most aroma but some people prefer adding it before so it’s not too overpowering.
If the basil is added before cooking, I would recommend adding it before the cheese (and after the sauce). This allows the cheese to protect the basil from burning and producing a bitter flavour.
Another option is to add some basil to the sauce and leave it for a few hours. This flavours the sauce without having to add the leaves to the pizza (although you still can if you like).
You can buy loose basil in a bag (which only lasts a few days). Alternatively, you can buy a small basil plant to leave by the window. If you water it regularly it should easily last a couple of weeks. (Or, if you have a garden you can plant some and have a constant supply!)
Extra Virgin Olive Oil (EVOO) is almost certainly the most common type of olive oil for Neapolitan pizza. However, you can use regular olive oil if you prefer. For some people, EVOO may be too much of a strong flavour.
Also, when oil is added before cooking, a lot of it’s flavour is lost. That’s a good argument for saving your expensive EVOO.
However, when added after cooking, extra virgin olive oil provides a lot more flavour. Personally, I love drizzling EVOO on my cooked pizza but you could always miss it out or use normal olive oil for a milder flavour.
In addition to the flavour, I enjoy the extra moistness that the oil provides to the cooked pizza. I especially like making sure to drizzle it on the crusts to prevent them from being too dry.
I can’t really recommend a particular brand of olive oil to be honest. My advice would be to try as many different brands as you can until you find your favourite. Click here to check out olive oil on Amazon.
The final ingredient that can be added to a Margherita pizza is Parmesan cheese, or Parmigiano Reggiano to give it the proper name. This is an optional ingredient but it’s one of my personal favourites.
I find that parmesan adds a nice richness and sharpness, with a slight nutty flavour. It also gives the pizza a bit more of a savoury boost (as if it weren’t savoury enough to begin with!).
As with olive oil and basil, more flavour is provided when the parmesan is added after cooking. However, one benefit to adding it before is that it provides a bit of protection against the top of the pizza burning. It also helps to protect your basil if you’re adidng that before cooking.
Personally, I like to add some before and some after. This offers the best of both worlds. You get the added protection from burning along with the increased flavour at the end.
Another option is to use Pecorino cheese, or Pecorino Romano to give it the full name. This is a similar cheese to Parmesan. It’s an Italian hard cheese that is matured, but it’s made from sheep’s milk as opposed to cow’s milk.
Pecorino Romano provides a stronger flavour which may be too much for some people’s taste buds. I’d recommend you try it though. I, for one, am a fan. A good option is to experiment with mixing Parmesan and Pecorino.
In terms of quality, as with San Marzano tomatoes, look for the “Protected Designation Of Origin” marking on the packaging. The cheese should be matured for at least 12 mounths, this improves the taste greatly.
Well that’s the ingredients covered. Now, let’s get onto the origins of Margherita pizza.
The origins for the name Margherita are disputed but there’s 2 basic theories (that I’ve heard). If you’ve heard of any other theories, feel free to let me know in the comments.
The Margherita pizza is thought to be named after the Italian Queen Margherita of Savoy who, in 1889, complimented the most famous pizza-maker in Naples, Raffaele Esposito, on his pizza. The Queen’s favourite was a tomato, mozzarella, and basil pizza whose colours just so happened to match the colours of the Italian flag (red, white, and green).
Raffaele then called this pizza Margherita, after the Queen. If this is true, then we have Queen Margherita to thank for the popularity of pizza today. Also, many people think that Raffaele Esposito is the godfather of modern pizza.
Margherita in Italian translates as the daisy flower. This is perhaps not the most exciting theory, but maybe the pizza was named after the flower, due to its appearance. The white mozzarella cheese mimics the bright white petals of the daisy flower.
Whilst we may disagree on the name, I think we can all agree on the taste! The Margherita is the one pizza that everyone enjoys.
Many people think that a Marinara is a seafood pizza but this is not the case! It is a delicious (and more healthy) pizza though so don’t dismiss it!
Unfortunately, many restaurants have served a seafood pizza and incorrectly called it a Marinara. In fact, no traditional Neapolitan pizza contains seafood as toppings.
The marinara pizza actually consists of fewer toppings that the Margherita but it is a beautiful pizza none the less. Again, quality authentic Italian pizza toppings are key here.
The toppings for an authentic Marinara are as follows (click the links below to see them on Amazon):
Notice there is no cheese on this pizza. That’s right, no cheese! This is a vegan pizza, but do not underestimate a well made Marinara.
The tomato sauce is key in this recipe. Because there is no cheese added, the tomato sauce is really allowed to shine. As a result, the sauce should consist of the best tomatoes possible (ideally San Marzano), and it needs to be seasoned to perfection.
Because the Italians love garlic (and so do I!), quite a lot of it is usually added. I recommend around 2 – 3 fresh cloves for a large pizza, crushed and teared or sliced. The garlic compliments the tomato sauce really well and provides plenty of flavour to this pizza. Don’t be afraid of overdoing the garlic!
A handful of fresh oregano is then added, before a generous sprinkling of olive oil.
The Marinara is arguably the healthiest Neapolitan pizza there is. Check out my article here to find out how many calories are in a Marinara pizza.
Even though this pizza contains no seafood, marinara translates as “seafaring” in Italian.
The most popular theory is that it was commonly eaten by the sailor’s in Naples who were poorly paid and chose to the cheapest pizza available. With no cheese added, the marinara was a relatively cheap option.
It is also claimed that the sailors would cook marinara pizzas while at sea, due to the ingredients being cheap and having a long shelf life. On a long voyage they could easily keep all the ingredients in good condition.
The Pizza Cossaca, or Cossack pizza, is similar to a Margherita but with Parmesan or Pecorino added instead of mozzarella.
This is a little-known Neapolitan pizza that is thought to have originated in the 1840s when the Russian tsar Nicholas I visited Naples. He was very friendly with the Neapolitans and he donated two bronze statues which are still there, outside the palace of Naples.
Given this close relationship, the Neapolitans named a pizza after him, hence the name Pizza Cosacca. The Cosacca, or Cossack, was the name of the Russian and Ukranian state that the tsar ruled over at the time.
I thought I would include this pizza because hard cheese keeps well whereas mozzarella doesn’t. On the days that you don’t have mozzarella in, you can use Parmesan or Pecorino instead. Unless you’re going to have a marinara without any cheese, of course.
Personally, I like a combination of Parmesan and Pecorino, but experiment and use whichever you like or have in at the time.
This pizza is also one of the healthiest pizzas out there. Check out my article here to find out how many calories are in a pizza cosacca.
Like most Neapolitan pizzas, this one is very simple again. The authentic Italian toppings work so well together in this recipe. Using Parmesan instead of Mozzarella makes the Pizza Cossaca pack a punch and it has a much sharper taste than a Margherita.
Garlic is left off this pizza as the strong flavour of the garlic can clash with the bold flavour of the hard cheese. Feel free to experiment, of course, but the basic recipe is as follows (with links to the ingredients on Amazon):
The Pizza Cosacca is another simple wonderful, authentic Italian pizza.
This is one hot, devil of a pizza! In fact, Diavola translates as Devil in Italian. It is basically the authentic Italian version of a pepperoni pizza (except the Italians came up with it first).
The key topping in a Diavola Pizza is spicy Italian salami. There are many different types of salami and any can be used. If a milder salami is used, sometimes chillies are added to provide a bit of extra heat. This is supposed to be a fiery pizza after all!
The ingredients are as follows:
One thing to note is that salami is generally quite oily so be careful to use a little less olive oil than you would normally.
While strictly speaking not a traditional pizza, Nduja is most certainly an authentic, traditional Italian product. For those of you not familiar with Nduja (pronounced en-doo-ya), it is a spicy, spreadable Italian salami.
What makes Nduja great for pizza, despite the incredible flavour, is the fact that it melts when cooked. I enjoy spooning it onto a pizza and watching it melt into the tomato sauce.
Mozzarella cheese or Parmesan/Pecorino can be used for this pizza. I prefer using hard cheese for this pizza as the spiciness of the Nduja somewhat overpowers the delicate taste of Mozzarella. But experiment and use whichever you prefer.
Nduja can be difficult to get hold of in supermarkets, but fortunately it’s readily available on Amazon! This is the Nduja that I use on Amazon.
It comes in a jar which means it’s easy to store in the fridge and will last a few months. It’s also really easy to spoon onto pizza. And the taste is incredible! Trust me, if you haven’t tried Nduja, you need to!
You will sometimes see this pizza called Diavola as well, where they will use Nduja instead of or as well as salami. The Nduja pizza looks like this:
Note that Nduja is typically very oily, even more so than regular salami. Be sure to use a lot less oil on the pizza then normal. I tend to just use a very small drizzle or none at all. You can always add some more after it has cooked.
This pizza combines a delicious Italian cured ham – Proscuitto – with a wonderful Neapolitan pizza – the Margherita. A simple but delicious pizza for the meat lovers out there!
Italian cured ham, Proscuitto, is the best choice here as it won’t overcook on the pizza. Any cured ham will work well but use Proscuitto if you’re looking for the authentic Italian topping.
The toppings for the Pizza Prosciutto:
The cured ham on this pizza will go crispy if it is added before cooking. Alternatively, you can try adding this after cooking too, to preserve the meat’s original texture and flavour.
The classic combination of ham and mushroom. It’s a great flavour combination that works brilliantly on pizzas.
The best cheese for this pizza is generally considered to be Mozzarella as the stronger taste of hard cheese can overpower the ham and mushroom.
The toppings for the Prosciutto e Funghi:
Be sure to slice your mushrooms thinly, otherwise they will be undercooked.
As well as the traditional pizzas, feel free to experiment with the following authentic Italian pizza toppings:
Note: You can click on the ingredients below to check if they’re avilable on Amazon.
Click here to check out my Bolognese pizza recipe (with homemade Bolognese). It’s an unusual pizza that while not strictly speaking authentic, it does use authentic Italian ingredients. I live this pizza on winter nights, and I enjoy impressing guests with it at pizza parties!
Click here to check out my Pesto Pizza recipe (with homemade pesto). Again, this is an unusual pizza which uses authentic Italian ingredients. I enjoy this one in the summer, with it’s fresh flavour. It’s another great pizza to wow guests with too!
I’m sure there are many more great toppings that I’ve missed out but I’ve tried to keep the list quite traditional.
For some more inspiration, take a look at pizza toppings and varieties by country on Wikipedia by clicking here.
I personally think that starting out with the classic Neapolitan pizzas Margherita and Marinara is the best way to go. Once you’ve got the classic pizzas down, then you can start experimenting with various toppings.
Remember, when it comes to traditional Italian Neapolitan pizza, less is more in terms of the toppings. Focus on a few high quality toppings that compliment each other, whilst allowing the quality of the dough to shine.
Experiment, have fun, and get making delicious pizza at home!
I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!
If you're interested in hiring me for your event in the UK, feel free to check out my website with the link below.
Pizza Catering
I often get asked what type of oven I use for my pizzas. Well, I use a pizza oven made by a company called Ooni.
The range of pizza ovens that Ooni offers is just brilliant. They cover all bases, and all price points. There's affordable and portable models such as the Fyra 12 Pizza Oven and then there's state-of-the-art models such as the Karu 16 Pizza Oven pictured below.
In all honesty, I would say that the oven makes a huge difference. If you're looking to make authentic Italian pizza, a pizza oven is a must.
By clicking the link below and purchasing from Ooni, you would be supporting this website. I've been using their ovens for a long time now and I wouldn't recommend them if I didn't believe in their products.
Time to make some amazing pizza!
I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!
If you're interested in hiring me for your event in the UK, feel free to check out my website with the link below.
Pizza Catering
At last a proper pizza recipe! Than kyou for sharing this! My partner Domenico is Neopolitan and as you’ll know loves nothing but a margherita.
I’ve tried over and over again but this one has hit the spot, he sat there and Wolfed the lot without a word. I knew this was the recipe from now on, I’ve just put my third lot of dough in airing cupboard in a week.
I have an ooni outside too, great aren’t they!
Thanks again for sharing your recipe take care with love from Blackpool! JACQUI
Awesome Jacqui! I’m glad Dom approved of the pesto recipe too. I know it’s not strictly authentic Neapolitan, but I feel that it’s true to the style.
I must admit though, I do love a Margherita too. Done well it’s about as good as a pizza can get, in my opinion. But it’s fun to experiment sometimes and there’s plenty of other great toppings out there.
One of my other favourites is pizza Nduja. Have you tried that one yet? It can be tricky to get hold of Nduja but it certainly packs a flavour punch!
And yes, the Oonis really are fantastic. They certainly take homemade pizza to the next level.
I’m looking forward to some nice weather now, which always makes outside pizza making (and eating) much more fun!
Regards from sunny Yorkshire!