🇮🇹 Italian Originals
Classic Italian Pizzas – The Originals, Done Right
Five classic Italian pizzas from the Neapolitan tradition, each kept simple and supported with exact gram weights, steps and baking times.
← All CategoriesClassic Italian pizzas represent the foundation of everything that pizza is. These five recipes are drawn from Neapolitan tradition—each one simple, honest, and extraordinary when executed with good ingredients. No gimmicks, no shortcuts. Just great dough, great tomatoes, and great mozzarella.
Frequently Asked Questions
Marinara has no cheese—just tomatoes, garlic, oregano, and olive oil. It predates Margherita by centuries and is arguably the purer of the two.
San Marzano tomatoes grown in the volcanic soil around Vesuvius have lower acidity, thicker flesh, and a sweeter, more complex flavor than standard plum tomatoes. Canned San Marzano DOP is the standard for authentic pizza.
Minimally. A good San Marzano tomato barely needs anything. Crush by hand, add a pinch of salt, and that's it. Cooking the sauce before use is not traditional—raw crushed tomatoes go directly onto the dough.
Your oven isn't hot enough. At proper pizza temperature (280°C+), the crust and cheese cook at the same rate. At lower temperatures, the cheese over-cooks. Use a preheated stone and the broiler for the last 2 minutes.
Choose your Italian classic
Pick by intensity and finishing style: Margherita is the balanced tomato-and-mozzarella reference, Marinara leaves out cheese, Napoli adds anchovies, capers and olives, Prosciutto e Rucola uses a fresh post-bake finish, and Diavola brings salami and chili heat.
- Choose Margherita or Marinara for the clearest test of your dough, sauce and oven.
- Choose Napoli or Diavola when you want a saltier or hotter topping profile.
- Drain fresh mozzarella and keep sauce restrained; add prosciutto and rocket only after baking.