The 10 Italian Pizzas you must eat before you die

A note from the forno by your Maestro Pizzaiolo

Listen to me. In Naples, pizza is not just food. It is a religion. It is a 300 year old conversation between the volcanic soil of Vesuvius and the hands of the pizzaiuolo. When I stretch the dough, I am not just making dinner. I am handling a living thing.

If you sit at my table, do not look for pineapple or chicken. Look for the soul of my city. Here are the 10 pizzas that define who we are.

1. The Marinara: The Purist’s Test

If you want to know if a pizzaiolo is any good, order a Marinara. There is no cheese to hide behind. It is just my dough, San Marzano tomatoes, sliced garlic, oregano, and oil. It is the oldest pizza in Naples. If the tomato is not sweet and the garlic is not sliced paper thin, the pizza is a failure. It is vegan by accident but perfect by design.

2. Margherita STG: The Queen

Specialità Tradizionale Garantita. This is the law. Red tomato, white fior di latte, green basil. It sounds simple, but getting the balance right is the true challenge. The water from the mozzarella must marry the acidity of the tomato without soaking the crust. That is where the magic happens.

3. La Bufalina: The Creamy Luxury

People ask me what the difference is. The difference is the milk. We use Mozzarella di Bufala Campana D.O.P. It is richer, fattier, and slightly sour. When it hits the 450 degree heat of my oven, it does not just melt. It weeps. It creates a creamy sauce that you will want to scoop up with the cornicione.

4. La Diavola: The Little Devil

In Naples, we do not do pepperoni. We use salame piccante. The fat from the spicy salami renders out in the heat, staining the mozzarella orange and giving every bite a kick. It is for those who like a little fire in their blood.

5. Salsiccia e Friarielli: The Marriage of Naples

If you want to eat like a local, forget the tomato. This is a Pizza Bianca. We use Italian sausage and friarielli. This is a bitter broccoli rabe that we sauté with chili and garlic. It is the heavy, hearty soul food of the Neapolitan working class. It is bitter, salty, and perfect.

6. Quattro Formaggi: The Symphony

I do not just throw four random cheeses on there. I balance them. There is the stretch of the fior di latte, the bite of the Gorgonzola, the salt of the Parmigiano, and the sharp kick of Pecorino. It is a heavy cloud of cheese that smells like the Italian mountains.

7. Pistacchio e Mortazza: The New Classic

Some traditionalists grumble, but this gourmet pizza won me over. We use a pesto made from Sicilian pistachios topped with silky Mortadella. The meat is added after the pizza leaves the oven so the delicate fat does not break. Add a cold ball of Burrata in the center and you will understand why people wait in line for hours.

8. La Napoli: The Salty Sea

This is the sea on a crust. Anchovies and capers create an umami bomb. The saltiness of the fish cuts through the sweetness of the tomato sauce so perfectly you will finish the whole thing before you even realize it.

9. La Vegetariana: The Vesuvian Garden

Our soil is volcanic and our vegetables taste like sunshine. I take grilled zucchini, eggplants, and bell peppers and lay them over the mozzarella. It is light and vibrant. It shows that even without meat, a pizza can be a feast.

10. Calzone Classico: The Hidden Treasure

Sometimes we fold the pizza. Inside, I hide ricotta cheese, salami, and black pepper. As it bakes, the inside steams and creates a pocket of molten lava. The first cut with the knife releases a cloud of scent that will stay with you forever.

My Advice? Do not use a knife and fork for the whole thing. Fold your slice like a little book and eat it with your hands. Feel the heat. Smell the charred wood.