Sublime

Enzo Coccia is one of my pizza heroes, and I met him at his pizzeria, La Notizia. Enzo is a third-generation pizzaiuolo making some of the best pizza in Naples right now, and La Notizia won the Associazione Verace Pizza Napoletana (AVPN) Best Pizza award for 2014, a great honor.

Today, Da Michele might be the most popular of the traditional, old-school pizzerias in Naples. It’s often just called “Michele” by locals, who queue up for one of the eight hundred pizzas (!) made daily at this iconic spot in the middle of the city. Da Michele, founded in 1870 and in its present location since 1930, makes two kinds of pizza: marin

People are traveling long distances to eat pizza made by Franco Pepe at Pepe in Grani in the small village of Caiazzo, about a 45 minute drive from Naples. The

The Salvo brothers in Naples select from seven different olive oils to match to their pizzas. Enzo Coccia at Pizzaria La Notizia in Naples is packing the house with a fantastic dough, perfectly baked and using the traditional ingredients of a TSG pizza, and then going beyond to source specific flours and toppings.

The two most famous types of Neapolitan pizza are marinara, with tomato sauce, garlic, oregano, and olive oil, and margherita, with tomato sauce, fresh mozzarella, basil, and olive oil. Da Michele, one of the city’s oldest and best-known pizzerias has served only these two varieties since 1870, referring in their promotional materials to all other