Discover the best pizza in Campania

Campania is where pizza begins. In Naples, the Neapolitan pie follows rules the city takes seriously: a soft, blistered cornicione, a thin center, and 60 to 90 seconds in a wood oven near 485°C. The style is protected by the Associazione Verace Pizza Napoletana, and in 2017 UNESCO added the art of the Neapolitan pizzaiuolo to its list of intangible cultural heritage. Beyond the city the region keeps surprising: in tiny Caiazzo, inland from Caserta, one of Italy's most talked-about pizzaioli works a long-fermented dough far from any tourist track. We ranked these spots by what people who came for the pizza actually thought, not by the longest line.