Pizza Napoletana

Sixty to ninety seconds in a wood-fired oven at around 450°C is what separates pizza Napoletana from every other pizza: the dough puffs into a soft, leopard-spotted rim, the centre stays thin and almost wet, and the whole thing folds in four to be eaten by hand. Naples has made flatbreads with tomato since the eighteenth century, and the two canonical versions are the marinara, with tomato, garlic, oregano and oil, and the margherita, with tomato, mozzarella and basil, the latter popularly dated to 1889 and a royal visit, a story the city repeats more confidently than the records support. Since 1984 the Associazione Verace Pizza Napoletana has written the rules down, and the EU registered the style as a Traditional Speciality Guaranteed in 2010. Neapolitan pizza-making was added to UNESCO's intangible heritage list in 2017.