Why Neapolitan Pizza Is the Best Pizza in the World (2024)

FAQs

Why is Neapolitan pizza the best? ›

At the heart of Neapolitan pizza lies an unwavering commitment to top-tier ingredients. The sauce owes its unmatched character to San Marzano tomatoes, nurtured in the volcanic soils of Campania. These tomatoes offer a harmonious blend of sweetness and subtle acidity, complementing the dough and toppings with finesse.

This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed! One of its defining characteristics is that there is often more sauce than cheese.

Pizza is one of the most popular foods in the world for a variety of reasons. It is relatively cheap and easy to make, it is versatile, convenient, and can be customized to suit different tastes. Pizza is also a social food and comfort food that evokes happy memories for many people.

There are no extra preservatives added to the dough of a Neapolitan pizza. There's no involvement of excess oil, either. Hence, the crust is overall very healthy, nutritious, and delicious.

Probably the most famous pizza in the world is the Neapolitan-style pizza. With its thick chewy crust baked to perfection and fresh simple toppings, Naples pizza is unmistakenly delicious. This famous dish draws millions of tourists to Naples for a taste of its authentic flavors.

The secret of the real Neapolitan pizza

One above all, a 1-2 cm high and 0.4 cm thick crust. EU Regulation n. 97/2010, which recognizes Neapolitan pizza as a Guaranteed Traditional Specialty, allows a tolerance of up to ± 10%. The real Neapolitan pizza must be soft, elastic, easily foldable.

Brazil's Banana Topped Pizzas 🍌

It's a unique combination of sweet and savoury, where the sweetness of the bananas contrasts with the saltiness of the cheese and other toppings. These banana-topped pizzas showcase Brazil's creativity in blending diverse flavours to create a distinct culinary experience.

Others consider there to be three or four official variations (depending on how you count): Pizza Margherita - topped with tomato, cow's milk mozzarella, basil, and olive oil. Pizza Margherita extra - same as above, but with mozzarella di bufala. Pizza marinara - topped with tomato, oregano, garlic, and olive oil.

Yelp identified the best pizza restaurants in the US based on customer suggestions and reviews. Pequod's Pizzeria in Chicago, known for its deep-dish pies, earned the top spot. The rivalry continues — New York and California both had 10 pizza restaurants land in the top 100.

What is the number one selling pizza in America? ›

With sales worth approximately 8.57 billion U.S. dollars, Domino's Pizza was the leading quick service pizza chain in the United States in 2022. Pizza Hut and Little Caesars ranked second and third, respectively.

1. Norway: Consumers of the Great Frozen Pie. If you think we eat a lot of pizza in America, you should see what they're consuming in Norway! On average, each person in Norway eats about 11 pounds of pizza a year.

Rice is a food staple for more than 3.5 billion people around the world, particularly in Asia, Latin America, and parts of Africa.

The first distinction is in the crust. The thin, flat crust of Neapolitan pizza is the first giveaway that you're not just eating any old Italian pizza. You'll find thicker, more doughy crusts when you eat an Italian pizza. More people enjoy the texture of Neapolitan pizza because it's not as squishy in the middle.

I've had a lot of transcendental food experiences during my time in Italy, but nothing comes close to biting into a Neapolitan pizza for the first time. There's a reason you'll find the best pizza in Naples. This is the city that invented pizza, and pizza-making is considered a true art form.

Neapolitan pizza is a traditional style of pizza that originated in Naples, Italy. It is characterized by a thin and crispy crust that is slightly chewy on the inside. The dough is made with simple ingredients like flour, water, yeast, and salt, and it is traditionally hand-kneaded and left to rise for several hours.