Discover the best Neapolitan pizza

Neapolitan pizza is the original pizza from Naples, Italy. It is made with a soft, wet dough of just flour, water, salt and yeast, hand-shaped (never rolled) into a thin base with a puffy, blistered rim called the cornicione. It bakes in a wood-fired oven at around 430 to 480°C for 60 to 90 seconds, which gives the leopard-spotted char and the tender, foldable center. The classic versions are the Marinara (tomato, garlic, oregano, oil) and the Margherita (tomato, mozzarella, basil).

Both descend from Naples, but the New York slice evolved for a different oven and a different eater. Neapolitan pizza is small, soft and eaten with a knife and fork straight from a blazing wood oven. New York pizza is larger, drier and sturdier, baked in a cooler gas or coal deck oven so the slice can be folded and eaten on the move.

Right now we list 1908 Neapolitan pizzerias, and the map keeps growing. Every spot is added by someone who showed up and ate the pizza, then ranked by what people who came for the pie actually thought, not by raw star counts.