What Makes Neapolitan Pizza Different? A Style-by-Style Breakdown

Pizza may be universal, but Neapolitan pizza is unmistakable.

According to a 2024 Pizza Industry Trends Report, there are at least 25+ recognized pizza styles when including both major regional varieties and local variations. From Chicago deep-dish to thin-crust New York slices, the world is filled with regional pizza styles. Each has its fans and flavor, but few have the heritage, simplicity, and artistry of Neapolitan pizza—the kind born on the streets of Naples and cherished for generations.

At Culto Italiano, we proudly craft our pizzas in this traditional style, staying as true as possible to its Italian roots. But what exactly sets Neapolitan pizza apart from everything else? Let’s break it down—crust to toppings—and see why this iconic pizza deserves a place at your table.

1. Crust: The Perfect Contrast of Thin and Puffy

The crust is where the story begins—and in Neapolitan pizza, it’s a defining element.

Neapolitan Pizza:

It has a thin, tender center and a raised, airy outer rim called the cornicione. This edge isn’t just for show—it forms naturally during high-temperature baking after long fermentation. Slightly charred and delightfully chewy, it’s light enough to fold yet flavorful enough to savor on its own.

Other Styles:

Other pizza styles often aim for thickness or uniformity. Chicago deep-dish features a thick, buttery crust that borders on pie territory. New York-style slices are thin throughout but typically denser and more rigid. Pan pizzas emphasize crunch and oil-rich bottoms. These styles have their own appeal, but none match the Neapolitan crust’s combination of lightness and character.

2. Cooking Method: Wood-Fired for Real Flavor

How a pizza is cooked is just as important as what goes on it. Temperature and speed make a huge difference in the final result.

Neapolitan Pizza:

Authentic Neapolitan pizzas are baked in wood-fired ovens at around 900°F (485°C). The blazing heat means each pizza cooks in under 90 seconds. The result is a crust that’s crispy on the outside, pillowy on the inside, and kissed with a smoky char that gives Neapolitan pizza its unmistakable aroma.

Other Styles:

Most commercial and fast-food pizzas are baked in gas or electric ovens at much lower temperatures—typically between 450°F and 600°F. Cooking times stretch to 10 minutes or more, which can dry out the dough and toppings, producing a crisp but more uniform texture. Without the flash-heat of a wood-fired oven, that signature char and airy lift simply can’t happen.

3. Dough: Time, Patience, and Purity

You can’t make great pizza without great dough—and Neapolitan dough is a minimalist’s dream.

Neapolitan Pizza:

Just four ingredients: flour, water, salt, and yeast. That’s it. No sugar, oil, or preservatives. But simplicity doesn’t mean speed. The dough is fermented slowly, often for 24 to 36 hours. This long, cold proofing develops flavor naturally while improving texture and digestibility. It’s a process that requires attention and time—not shortcuts.

Other Styles:

Many pizza styles use enriched doughs with added sugar, fats (like olive oil or butter), or dairy to accelerate fermentation or add tenderness. These ingredients can produce tasty results, but the flavor is often heavier, and the dough is less nuanced. Some doughs are pre-cooked or parbaked, while others use chemical leaveners instead of yeast, sacrificing the airy chew for convenience.

4. Toppings: Less Is More, Quality Over Quantity

In Neapolitan pizza, toppings don’t compete—they complement.

Neapolitan Pizza:

Each pizza typically includes just a handful of top-tier ingredients. The classics like Margherita (with crushed San Marzano tomatoes, fior di latte mozzarella, fresh basil, and a drizzle of extra virgin olive oil) showcase the philosophy perfectly: every component is chosen for flavor and freshness, not flash or quantity. The dough is delicate, so it’s important not to overload it.

Other Styles:

Elsewhere, toppings are often the star of the show. Thick layers of cheese, meats, vegetables, sauces, and even stuffed crusts dominate many other pizza styles. While these can be delicious in their own way, they often overwhelm the dough and mask more subtle flavors. With Neapolitan pizza, the goal isn’t indulgence—it’s balance.

5. Philosophy: It’s About Restraint, Not Excess

At the heart of Neapolitan pizza is a commitment to tradition and craft. Every step—from the dough fermentation to the quick, intense bake—is meant to highlight simplicity and quality.

This philosophy is the opposite of “more is better.” Neapolitan pizza says:

• Let the tomatoes taste like tomatoes.

• Let the dough be its own experience.

• Let each bite reflect thought, not excess.

This restraint is what gives Neapolitan pizza its elegance. It’s what makes it feel handmade, intentional, and above all—authentic.

Why We Choose Neapolitan at Culto Italiano

At Culto Italiano, we’re not trying to do every kind of pizza. We’ve made a choice: to specialize in Neapolitan because we believe it tells a deeper story.

Here’s what that looks like: 

✔️ Our dough is slow-fermented for up to 36 hours 

✔️ Our ovens are wood-fired, just like in Naples 

✔️ Our ingredients come straight from Italy—from tomatoes to cheese 

✔️ Our pizzaioli are trained in traditional techniques

We’re not here to serve you a fast-food imitation. We’re here to bring you a real taste of Naples—right down to the last smoky, stretchy bite.

Taste the Difference Yourself

Whether you're a pizza purist or just discovering the world of Neapolitan, Culto Italiano invites you to taste what sets it apart. This isn’t just pizza—it’s pizza the way it was meant to be: honest, flavorful, and rooted in centuries of Italian tradition.

🔥 Ready to try it?

Visit cultoitaliano.com to explore our menu, learn more about our process, and place your order. Neapolitan pizza isn’t built for trends—it’s built on tradition. And at Culto Italiano, that tradition is alive in every slice.