Neapolitan is the original pizza. This delicious pie dates all the way back to 18th century in Naples, Italy. During this time, the poorer citizens of this seaside city frequently purchased food that was cheap and could be eaten quickly. Luckily for them, Neapolitan pizza was affordable and readily available through numerous street vendors.
Variations of Neapolitan Pizza
Today there are three official variants of Neapolitan pizza:
Pizza Marinara: Features tomatoes, garlic, oregano, and extra virgin olive oil.
Pizza Margherita: Features tomatoes, sliced mozzarella, basil, and extra virgin olive oil.
Pizza Margherita extra: Features tomatoes, mozzarella from Campania, basil, and extra virgin olive oil.
Neapolitan Pizza Traditional Toppings:
The typical Neapolitan pizza toppings are fresh mozzarella, tomatoes, basil leaves, oregano, and olive oil. Since Neapolitan pizza is thin, it isn't designed to handle the weight of too many toppings. In fact, Neapolitan pizza is so thin that it's typically eaten with a fork and knife.
Neapolitan Pizza Baking Suggestions:
Many people will tell you that in order to make "real" Neapolitan pizza, it must be baked in a wood burning oven that's heated anywhere from 800 - 1,000 degrees Fahrenheit, similar to how it was made many years ago. Baking the pie at this high of a temperature only takes around 70-90 seconds to fully cook.
As the first Tokyo-area restaurant to be certified by the Associazione Verace Pizza Napoletana, way back in 1998, this Eifukucho pizzeria boasts some significant pedigree. Some might grumble that it’s lost its mojo, though – especially since star pizzaiolo Massimo Minicucci left to start the rival Massimottavio, literally just around the corner. La Piccola Tavola has the edge in terms Read more...
Savoy opened in 2006, located in a quiet side street a short walk from the Roppongi Hills complex. It is a tiny place with ten counter seats arrayed around the kitchen, the heart of which is a big wood fired pizza oven. There is a solitary additional table, and the seats are not designed for lingering. There is a perpetual Read more...
If you didn’t know better, you’d think there was a pizza war going on in Eifukucho. After a decade manning the oven at La Piccola Tavola – widely regarded as one of Tokyo’s top pizzerias – chef Massimo Minicucci left, only to open a new place of his own just around the corner. If the interior at Massimottavio lacks the Read more...
The pizza at Pizzeria Bar Fantasista is made by the highly-ranked winner of the Japanese National Neapolitan Pizza Artisan Championship. This hidden-away spot has a casual bar atmosphere, and a large wood-fired oven greets you as you enter. You are sure to enjoy the delightfully chewy Neapolitan-style Margherita Pizza and Carbonara Pizza cooked inside this oven here. There is a Read more...
Italian and Bar, Aqua uenokoen-mae Branch is very popular for its Neapolitan pizza, a dish that conjures the authentic flavors of its home and is made by a chef whose training focused on pizza. Recommended choices are the , whose combination of mozzarella cheese and basil will only make you want more, as well as the with its addicting flavors Read more...
