Best Pizza in Naples: Discover Authentic Picks from a Local Chef
To truly understand pizza, one must journey to its birthplace: Naples. According to Daniele Uditi, a Neapolitan-born master pizzaiolo who has spent over 15 years in the United States, the soul of pizza lives on the cobbled streets of his hometown. “No matter where in the world I am, I will always be from Naples,” says Uditi, whose passion for pizza goes far beyond ingredients—it’s rooted in culture, tradition, and experience.
As the owner of the acclaimed Pizzana pizzeria chain in Los Angeles and co-owner of the exclusive Lele Dinner Club in West Adams, Uditi remains a proud ambassador of Neapolitan culinary tradition. He insists that the best pizza in Naples must be experienced firsthand, eaten amid the noise of the city, folded al portafoglio, or “wallet-style,” just as locals do.
The Origins of the Best Pizza in Naples
Pizza, now loved across the globe, was born in Naples. Its invention is widely credited to Raffaele Esposito, who in the 19th century crafted a pizza in honor of Italy’s newly unified flag—featuring red tomato, white mozzarella, and green basil. Today, Neapolitan pizza remains a cherished artisanal product: perfectly imperfect, rich in heritage, and always evolving.
“Naples isn’t a perfect circle, and neither is its pizza,” Uditi remarks. “But when you take a bite, everything makes sense.”
1. Pizzeria La Notizia: Best All-Around Pizza in Naples
Perched in the Capodimonte quarter, Pizzeria La Notizia 53, led by renowned chef Enzo Coccia, is known for attracting pizza lovers from all walks of life. From professors to students, couples to tourists, this pizzeria unites them all in pursuit of one thing: a flawless Margherita.
Coccia’s take on the classic is balanced to perfection. While he is known for experimenting with seasonal ingredients like courgette and thyme, it’s the traditional Margherita—where each ingredient complements the next—that keeps patrons coming back.
2. Best Montanara Pizza: Antonio Starita
Located near the vibrant Rione di Sanita, Antonio Starita’s pizzeria is a beloved institution. What sets it apart? The montanara: a deep-fried pizza base adorned with rich tomato sauce, fresh mozzarella, and fragrant basil.
“His montanara is light, never oily,” says Uditi. “It tastes like tradition—like sugo simmered for hours.”
Starita’s personality also shines through in every slice. A legend in the community, his quiet presence and passion inspired Uditi as a young boy. For the best experience, Uditi recommends visiting during off-hours to avoid long queues.
3. Best for Reinventing Classics: Pizzeria Concettina ai Tre Santi
Run by rising star Ciro Oliva, this pizzeria is both rooted in tradition and daring in its creativity. Set in the heart of Rione Sanita, it’s a must-visit for adventurous eaters seeking the best pizza in Naples with a modern twist.
One of its standout creations, the Fondazione San Gennaro, features salami, smoked provola cheese, and crumbled tarallo ‘nzogna e pepe—an unexpected texture bomb that still feels authentically Neapolitan.
“Ciro brings texture to pizza in a way others haven’t,” says Uditi. “It’s exciting and respectful of heritage.”
4. Best Female-Run Pizzeria: Isabella de Cham
Just steps away from Concettina ai Tre Santi, Isabella de Cham specializes in pizza fritta, a fried calzone filled with ricotta, cicoli (pork cracklings), and black pepper. But what makes this spot exceptional is not just the food—it’s Isabella herself.
“Pizza fritta used to be the realm of women, sold on the streets,” Uditi explains. “We need more women in pizza, and Isabella brings a soft, fresh touch. Her food is light, despite being fried.”
Her approach to flavor, innovation, and tradition exemplifies the evolving scene of Naples while preserving its roots.
5. Best Gourmet Experience: Diego Vitagliano
Located in Naples’s picturesque Santa Lucia neighborhood, Diego Vitagliano’s pizzeria elevates pizza to fine dining. His creations incorporate elements from classic Neapolitan cuisine—like pasta e patate—and surprise diners with innovative toppings and textures.
“He tells the history of Naples through pizza,” says Uditi. “And yet, his classic Margherita still steals the show.”
An insider tip from Uditi: always check the bottom of your pizza. Perfect leoparding—those dark, charred spots—signals a well-cooked, balanced dough.
6. Best Destination Pizza: I Masanielli in Caserta
A short trip outside Naples brings you to Caserta, home of I Masanielli by Francesco Martucci—Uditi’s top overall choice. Here, pizza is treated like art.
“Martucci is fearless,” Uditi laughs. “He’ll make pizza with scallops and sea moss powder. But everything is harmonious.”
His five-onion pizza, showcasing onions prepared in five different ways, is a masterclass in flavor layering. Even more impressive, he was the first to cook his dough using three methods: steamed, fried, and baked.
Savoring Naples, One Slice at a Time
For Daniele Uditi, pizza in Naples is more than food—it’s identity. Every pizzeria he recommends offers a different chapter in the story of Neapolitan cuisine, from street-style folds to avant-garde experimentation.
Whether you’re biting into a perfectly balanced Margherita at La Notizia or indulging in Martucci’s gourmet marvels in Caserta, these are more than just meals—they are living history.
So next time you visit Naples, skip the tourist traps and follow a pizza chef’s guide to the best pizza in Naples. Your taste buds—and your understanding of pizza—will be transformed.
