Pizza Napoletana (Italian: pizza Napoletana) is a type of pizza cooked with tomatoes and mozzarella cheese. It must be made with San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk of semi-wild water buffalo raised in the marshlands of Campania and Lazio, or Fior di Latte, a cow’s milk mozzarella made according to the TSG. In the European Union and the United Kingdom, Pizza Napoletana is a Traditional Speciality Guaranteed (TSG) product, and the art of producing it is listed on UNESCO’s list of intangible cultural heritage. This form of pizza gave rise to New York-style pizza, which was initially prepared in the United States by Italian immigrants in the early twentieth century.
According to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer’s yeast, salt, and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine and maybe no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven. When cooked, it should be soft, elastic, tender, and fragrant. The true Neapolitan pizza dough, according to the rules proposed by the Associazione Verace Pizza Napoletana, consists of wheat flour (type 0 or 00, or a mixture of both), native Neapolitan yeast or brewer’s yeast, salt, and water. To get the best results, use strong flour with a high protein content (like bread flour, not cake flour). Kneading the dough by hand or with a low-speed mixer is required. The dough must be moulded by hand after rising, without the use of a rolling pin or other machines, and must be no thicker than 3 millimeters (0.12 in). In a 485 °C (905 °F) wood-fired oven, bake the pizza for 60–90 seconds.  It should be supple, pliable, tender, and fragrant when cooked.
There are several variations, but the original is known as pizza Margherita, and it adheres to the basic components of tomato, sliced mozzarella, basil, and extra virgin olive oil, with a sprinkle of parmesan cheese on top. Pizza marinara, made with tomato, garlic, oregano, and extra virgin olive oil, and pizza Margherita DOP, made with tomato, Campania buffalo mozzarella, basil, and extra virgin olive oil, are two other options. In Europe, the pizza Napoletana is a TSG (Traditional Specialty Guaranteed) product. TSG certification certifies that a food product objectively exhibits defined features that distinguish it from all others in its category, and that its raw ingredients, composition, or manufacturing procedure have been consistent for at least 30 years.
A pizza a la Napolitano (“Neapolitan-style pizza”) is a pizza topped with mozzarella cheese and fresh tomato slices that may also be flavored with garlic in Argentina.
UNI and Traditional Speciality Guaranteed
The Italian Standardization Body has granted Neapolitan pizza protected status, which is administered by the Associazione Vera Pizza Napoletana (AVPN). Pizzerias that meet severe conditions in preserving Neapolitan traditions in the art of pizza making are eligible for a protected designation.
Since February 5, 2010, the European Union has designated Pizza Napoletana as a Traditional Speciality Guaranteed.