The Evolution of Pizza: From Neapolitan Traditions to Global Innovation
BERLIN, 09 February 2026 — As the culinary world continues to evolve, few dishes maintain the universal appeal of pizza. While modern chains experiment with unconventional toppings like Mac & Cheese, the foundation of the industry remains rooted in centuries-old Italian traditions. Today, the balance between strict “Verace Pizza Napoletana” standards and global fusion defines the landscape of one of the world’s most beloved foods.
The Origins of the Neapolitan Classic
The history of pizza as we recognise it today began in Naples, southern Italy. While flatbreads with toppings have been consumed since ancient times—with food historians tracing evolutionary links back to ancient Rome—the specific Neapolitan variant emerged in the 17th century. Early iterations included the mastunicola, a simple flatbread topped with lard, cheese, and basil.
The Royal Influence: Pizza Margherita
A pivotal moment in pizza history occurred in 1889. According to historical records, the baker Raffaele Esposito was commissioned to create a dish for Queen Margherita of Savoy. He prepared a pizza featuring tomatoes, mozzarella, and basil—representing the red, white, and green of the Italian flag. This creation, the Pizza Margherita, set the standard for what would become a global phenomenon.
Legal Protections and Authenticity
To prevent the dilution of traditional methods, Neapolitan pizza is subject to rigorous legal and cultural protections. These regulations ensure that the “Vera Pizza Napoletana” (True Neapolitan Pizza) maintains its integrity across generations.
- STG Certification: Since 2010, Pizza Napoletana has been recognised by the European Union as a Traditional Speciality Guaranteed (STG) product.
- UNESCO Heritage: In 2017, the art of the Neapolitan ‘Pizzaiuolo’ was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
- AVPN Regulations: The Associazione Verace Pizza Napoletana (AVPN), founded in 1984, enforces “Il Disciplinare”—a set of international regulations governing dough hydration, ingredients, and the use of wood-fired ovens.
Technical Requirements for Authentic Pizza
| Feature | Requirement |
|---|---|
| Dough Type | Highly hydrated, soft wheat flour (Type 0 or 00) |
| Cooking Method | Wood-fired oven |
| Core Ingredients | Peeled tomatoes, sea salt, extra virgin olive oil |
| Texture | Soft, elastic, and easily foldable (libretto style) |
Modern Trends and Global Variations
While purists adhere to AVPN standards, the commercial market in 2026 continues to push boundaries. Recent industry developments show a shift toward “comfort food” fusions. For instance, major chains like Domino’s recently introduced Mac & Cheesy pizzas, moving away from traditional Mediterranean profiles toward heavy, pasta-based toppings.
In the domestic sphere, the technology for home cooking has advanced significantly. As of early 2026, high-performance outdoor pizza ovens, such as those from ProCook, have made it possible for enthusiasts to reach the 400-500°C temperatures required for an authentic crust without a professional brick oven.
Frequently Asked Questions (FAQ)
What makes a pizza “Traditional Speciality Guaranteed” (STG)?
The STG designation is an EU-regulated status that requires the pizza to be made according to a specific recipe and traditional method, including the use of specific tomatoes (like San Marzano) and fresh mozzarella.
When was the first Pizza Margherita created?
The Pizza Margherita was created in 1889 by Raffaele Esposito in honour of Queen Margherita of Savoy.
What is the role of the AVPN?
The Associazione Verace Pizza Napoletana (AVPN) is a non-profit organisation founded in 1984 that protects and promotes the “true” Neapolitan pizza through strict certification of pizzerias worldwide.
Can Neapolitan pizza be cooked in a standard home oven?
Authentic Neapolitan pizza requires extremely high heat (around 485°C) to cook in 60-90 seconds. Standard home ovens usually peak at 250-275°C, making it difficult to achieve the characteristic “leopard spotting” on the crust without specialised equipment.