What "Napoli Style" Actually Means

Napoli style isn't a vague description — it's a specific method born in Naples, with rules that go back generations: soft, hand-stretched dough, cooked fast at very high heat, with a puffy, charred "cornicione" crust and a center that stays soft enough to fold. It's built to be eaten hot, right out of the oven, not reheated or boxed for later.

Founded by Antonio Cavoto, who started making pizza in Naples at age 13, Mangia Pizza follows that method exactly — not an Amsterdam interpretation of it, the actual technique.

What Makes a Pizza Genuinely Napoli Style

Napoli Style vs What You'll Find Elsewhere

A lot of "Neapolitan-style" pizza in Amsterdam is closer to a New York or Roman hybrid — thinner, crisper all the way through, cooked longer at lower heat. That's a legitimate style, just not Napoli style. The real thing has a distinct texture: crisp on the very outside, soft and almost custardy at the center, foldable in the hand. If a pizza holds up rigid when you pick up a slice, it isn't Napoli style.

Where to Taste It

The pizzas that show the Napoli style technique most clearly:

Full menu: View Full Menu →

Why It's Worth Knowing the Difference

"Neapolitan" gets used loosely across Amsterdam menus. Knowing what Napoli style actually requires — the heat, the dough, the fermentation, the restraint on toppings — makes it easier to tell a real one from an approximation. At Mangia Pizza, that's not a marketing claim, it's the method every pizza is built on.

All Mangia Pizza Amsterdam Locations

About Mangia Pizza Amsterdam

Founded by Antonio Cavoto from Naples, Mangia Pizza is ranked #43 in The Best Pizza Awards and featured by iamsterdam as one of the city's finest pizzerias. With four locations across Amsterdam, Mangia stays true to genuine Napoli style technique on every pizza. Read Our Story →