Neapolitan pizza isn’t just another type of pizza – it’s a centuries-old tradition, a protected craft, and a true expression of Italian culture. From its soft, blistered crust to its simple, high-quality ingredients, authentic Neapolitan pizza offers a dining experience that’s worlds apart from thick, heavily topped styles.
At Via Napoli Pizzeria, this traditional approach is brought to life through authentic techniques, premium ingredients and wood-fired ovens that stay true to the spirit of Naples.
A Pizza Born in Naples
Neapolitan pizza originated in Naples, Italy, in the 18th century. It was created as a fast, affordable meal for locals, using simple ingredients that were readily available: flour, tomatoes, mozzarella, olive oil and basil.
Over time, this humble street food became a symbol of Italian culinary excellence. Today, authentic Neapolitan pizza is protected by the Associazione Verace Pizza Napoletana (AVPN), which sets strict rules for how it must be made – from the dough to the oven temperature.
👉 Learn more about our Italian heritage and pizza philosophy → About Via Napoli
The Dough: Light, Soft and Naturally Fermented
The foundation of Neapolitan pizza is its dough.
Unlike many modern pizzas, Neapolitan dough is:
- Made with just flour, water, salt and yeast
- Naturally fermented for flavour and digestibility
- Hand-stretched (never rolled)
- Soft, airy and elastic
The result is a thin centre with a light, puffy crust known as the cornicione. It’s tender, slightly chewy, and full of flavour – not dry or crunchy like some other styles.
This traditional fermentation process helps create a pizza that feels lighter, easier to digest and full of natural flavour.
The Ingredients: Simple, Fresh and Authentic
Neapolitan pizza follows a “less is more” philosophy.
Traditional toppings include:
- San Marzano tomatoes from Italy
- Fresh fior di latte or buffalo mozzarella
- Extra virgin olive oil
- Fresh basil
There’s no overload of cheese or heavy sauces. Each ingredient is chosen to shine on its own, creating a balanced, clean flavour that feels light yet satisfying.
👉 Explore our authentic Italian menu → Dine-In Menu
The Wood-Fired Oven: Intense Heat, Perfect Results
One of the biggest differences is the oven.
Authentic Neapolitan pizza is cooked in a wood-fired oven at around 450–500°C. At this temperature, the pizza cooks in just 60–90 seconds.
This rapid cooking:
- Creates leopard-spotted charring on the crust
- Locks in moisture
- Produces a soft, airy texture
- Enhances natural flavours
The result is a pizza that’s lightly smoky, beautifully blistered, and never dried out.
Wood-fired cooking is a key part of the Neapolitan tradition and a signature of the Via Napoli experience.
The Texture: Soft, Foldable and Full of Character
Neapolitan pizza isn’t meant to be stiff or crunchy.
The base is:
- Soft in the middle
- Light and airy on the edges
- Easy to fold
- Slightly charred for flavour
This texture is part of the experience – it’s how pizza is traditionally eaten in Naples.
Many first-time diners are surprised by how delicate and flavourful the crust is compared to other pizza styles.
Traditional Pizzas You Should Try
If you want to experience true Neapolitan style, start with the classics:
Margherita
Tomato, mozzarella, basil, olive oil – simple, iconic, perfect.
Diavola
Tomato, mozzarella, spicy salami – a bold twist on tradition.
These pizzas highlight what Neapolitan pizza does best: quality over quantity.
👉 See our full pizza selection → Via Napoli Menu
Why Neapolitan Pizza Feels Lighter
Many people notice that Neapolitan pizza feels less heavy than other styles.
That’s because:
- The dough is naturally fermented
- The toppings are minimal
- The ingredients are fresh
- There’s no excess oil or cheese
It’s indulgent, yet balanced – perfect for long, relaxed Italian-style meals.
The Italian Way to Enjoy Pizza
In Naples, pizza is more than food – it’s a social ritual.
It’s meant to be:
- Shared with friends and family
- Enjoyed slowly
- Paired with wine or beer
- Savoured in good company
Italian dining is all about connection, atmosphere and celebrating great food together.
👉 Book a table for your next Italian night out → Reservations
Perfect for Groups, Events and Celebrations
Neapolitan pizza is ideal for sharing, making it perfect for:
- Birthdays
- Family gatherings
- Corporate events
- Special celebrations
With generous portions, set menus and a lively atmosphere, Via Napoli is a popular choice for group dining.
👉 Discover our group and function menus → Set Menus / Functions
👉 Enquire about Italian catering options → Catering
Experience Authentic Neapolitan Pizza at Via Napoli
At Via Napoli, Neapolitan pizza is crafted the traditional way – with hand-stretched dough, premium Italian ingredients and roaring wood-fired ovens.
Every pizza reflects the flavours, techniques and passion of Naples, brought to life in Australia.
Whether you’re dining in, ordering takeaway or planning an event, you’ll experience the true spirit of Italian hospitality.
👉 Find your nearest Via Napoli location → Our Locations
Ready to Taste the Difference?
Explore the Via Napoli menu and discover why Neapolitan pizza has become one of the world’s most loved food traditions.
Frequently Asked Questions
Neapolitan pizza is defined by naturally fermented dough, minimal toppings and extremely fast cooking in a wood-fired oven at very high temperatures. This creates a soft, airy crust with light charring and a balanced, delicate flavour.
Yes. Authentic Neapolitan pizza must be cooked in a wood-fired oven, traditionally reaching temperatures of around 450–500°C. This is essential for achieving the correct texture and flavour.
Neapolitan pizza is meant to be soft and foldable, not crisp or crunchy. The dough’s hydration, natural fermentation and rapid cooking time create a tender centre with a light, airy crust known as the cornicione.
Classic Neapolitan pizza uses simple, high-quality ingredients, including San Marzano tomatoes, fior di latte or buffalo mozzarella, extra virgin olive oil and fresh basil. The focus is on balance, not heavy toppings.
While not a health food, Neapolitan pizza is often easier to digest because the dough is naturally fermented, toppings are minimal, and the pizza cooks quickly without becoming dense or oily.
The two most traditional styles are:
- Margherita – tomato, mozzarella, basil and olive oil
- Marinara – tomato, garlic, oregano and olive oil
These pizzas highlight the simplicity and balance that define Neapolitan pizza.
Neapolitan pizza is recognised as a cultural tradition in Italy, with strict guidelines governing how it’s made. These standards help preserve the original techniques, ingredients and cooking methods passed down through generations.
Traditionally, Neapolitan pizza is eaten fresh from the oven, often folded slightly, and enjoyed immediately while hot. It’s designed for social dining rather than takeaway-style eating.
While traditional Neapolitan pizza uses wheat flour, many modern pizzerias offer gluten-free alternatives. These can differ slightly in texture but aim to replicate the original style as closely as possible.