Best Contemporanea pizza in Naples

In the city that invented Neapolitan pizza, a younger generation is rewriting it. Contemporanea keeps the soul (wood oven, San Marzano, fior di latte) but pushes the dough further: higher hydration, a longer rise, a tall and cloud-soft canotto rim, and toppings chosen with the eye of a chef. In Naples that is a bold move, and these pizzaioli back it up. The spots below sit at the modern edge of a deeply traditional city. We ranked them by what people who know Naples dough actually thought.