How did Neapolitan pizza develop in Naples?

Neapolitan pizza originated in Naples as a humble, working-class dish long before it gained widespread popularity in Italy or abroad. It developed as a hand-formed, thin-crust flatbread baked at very high temperatures in wood-fired ovens, resulting in a tender, fragrant crust with a characteristic puffed edge.1234

The dish is defined by its use of high-quality, simple ingredients, traditionally featuring San Marzano tomatoes or pomodorino vesuviano and buffalo mozzarella or fior di latte. The classic Margherita pizza, which includes tomato sauce, mozzarella, and basil, is often associated with a popular legend involving Queen Margherita of Italy in 1889. However, historical research has shown that accounts attributing the invention of the Margherita to a specific royal visit are likely based on later, unsubstantiated folklore rather than historical fact.145

While pizza existed in Naples for centuries, it remained a regional specialty until Italian immigrants introduced their skills to the United States in the late 19th and early 20th centuries, eventually leading to its global evolution and popularity.142