A True Taste of Naples: Neapolitan Pizza Defined
If you’ve ever heard “Neapolitan pizza” and wondered what makes it different from the pies you find at most American pizzerias, you’re not alone. Neapolitan pizza was born in Naples, Italy, and it follows a tradition that values freshness, balance, and simplicity over excess. At Scuderie Italia in San Diego, it’s not just a style—it’s our foundation.
What Makes Neapolitan Pizza Unique
At its core, Neapolitan pizza is defined by a soft, thin crust, blistered in a wood-fired oven at high heat. The toppings are minimal but always high quality—San Marzano tomatoes, fresh mozzarella, olive oil, and basil. Every bite is light, flavorful, and perfectly balanced.
You’ll see that in our Margherita, topped with San Marzano tomatoes, fior di latte mozzarella, basil, and EVOO. Or in the Regina Margherita, which adds roasted cherry tomatoes and mozzarella di bufala for a richer, creamier take on the classic.
Not every Neapolitan pizza begins with tomato sauce. Some, like our Bianca—made with ricotta, mozzarella, garlic, and parmigiano—show how satisfying a white pizza can be when the crust and cheese take center stage.
A Slice of History
Neapolitan pizza dates back to the 18th century, when bakers in Naples began topping their flatbreads with fresh tomatoes. The Margherita, with its red (tomatoes), white (mozzarella), and green (basil) toppings, was created in honor of Queen Margherita of Savoy.
That same tradition continues today. Our Marinara, made with San Marzano tomatoes, oregano, garlic, basil, and EVOO, is as close to the original Naples recipe as it gets. Simple, rustic, and beloved.
Neapolitan Pizza, San Diego Style
While the classics remain timeless, part of the beauty of Neapolitan pizza is how it adapts. At Scuderie Italia, we honor tradition but also embrace creativity:
The Diavola, with spicy salame Calabrese, fior di latte, tomatoes, and olives, is bold and fiery.
The Prosciutto & Arugula, topped with Prosciutto San Daniele, arugula, cherry tomatoes, and shaved parmigiano, is light yet indulgent.
The Scuderie—our signature pizza—layers provola di Agerola, speck, burrata, truffle oil, arugula, and parmigiano into a showpiece worthy of our name.
These aren’t just pizzas; they’re a snapshot of what Neapolitan craft looks like today in San Diego.
Neapolitan vs. Other Styles
Unlike New York slices, which are oversized and built to be folded, Neapolitan pizzas are smaller, meant to be eaten fresh from the oven. They’re softer, lighter, and more focused on the balance of dough and toppings than on sheer size.
Taste Neapolitan Pizza in Pacific Beach
Neapolitan pizza has been loved for centuries because it’s simple, social, and delicious. In Pacific Beach, Scuderie Italia brings that tradition west with wood-fired ovens, authentic Italian ingredients, and a menu that respects Naples while celebrating California.
If you’re ready to experience the best Neapolitan pizza in San Diego, reserve your table at Scuderie Italia and see why this tradition endures.
