This culinary providing represents a particular model of pizza preparation rooted within the traditions of Naples, Italy, usually characterised by its use of high-quality substances, skinny crust, and fast baking time in a wood-fired oven. Its defining traits continuously embrace San Marzano tomatoes, recent mozzarella cheese (corresponding to fior di latte or buffalo mozzarella), recent basil, and olive oil.
The importance of this specific model lies in its adherence to time-honored strategies and its emphasis on easy, recent flavors. This leads to a light-weight, simply digestible pizza that embodies the culinary heritage of Naples. Its historic context is intently tied to the evolution of pizza itself and the popularity of Neapolitan pizza-making as an artwork type worthy of preservation.
