About Neapolitan Pizza | Piccoli Piatti Pizzeria | Bethesda, MD

What is Neapolitan pizza?

Pizza was invented in Naples, Italy over 300 years ago. Legend has it that, during a royal visit to Naples, Queen Margherita was presented with a pizza by a local baker that was topped with tomatoes, fresh mozzarella, and basil – representing the flag of the newly unified Italy. This pizza was named in honor of the Queen, and the classic Margherita pizza was born.

Neapolitan pizza is light, slightly chewy, and has a distinct char on the crust from our traditional high-temperature oven (900°F+). Our dough undergoes a 3+ day fermentation which gives it depth of flavor and texture. We use only the highest quality ingredients to make our pizzas – imported Italian flour and tomatoes, organic produce, and outstanding domestic cheeses.

Bringing your pizza back to life

Neapolitan pizza is best eaten just after it has come out of the oven. If your pizza gets cool, simply reheat in a preheated 400°F oven for 2-3 minutes. Buon appetito!

What is Neapolitan pizza?

Pizza was invented in Naples, Italy over 300 years ago. Legend has it that, during a royal visit to Naples, Queen Margherita was presented with a pizza by a local baker that was topped with tomatoes, fresh mozzarella, and basil – representing the flag of the newly unified Italy. This pizza was named in honor of the Queen, and the classic Margherita pizza was born.

Neapolitan pizza is light, slightly chewy, and has a distinct char on the crust from our traditional high-temperature oven (900°F+). Our dough undergoes a 3+ day fermentation which gives it depth of flavor and texture. We use only the highest quality ingredients to make our pizzas – imported Italian flour and tomatoes, organic produce, and outstanding domestic cheeses.

Bringing your pizza back to life

Neapolitan pizza is best eaten just after it has come out of the oven. If your pizza gets cool, simply reheat in a preheated 400°F oven for 2-3 minutes. Buon appetito!