A real Neapolitan pizza is very simple: a flat disc of soft dough, a thin layer of tomato sauce, a few blobs of mozzarella cheese, fresh basil leaves and a drizzle of olive oil. Then it goes into a wood-fired oven that is so hot - around 485掳C - that the pizza is cooked in 60 to 90 seconds.
The most famous pizza is the Margherita. Story has it that in 1889 a Naples pizza maker created it for the visiting Queen Margherita of Italy. He used three ingredients in the colours of the Italian flag: red tomato, white mozzarella and green basil. The pizza was named after her, and it is still made the same way today.
Naples pizza makers are called pizzaioli. To become a real Neapolitan pizzaiolo, you train for years to learn how to stretch the dough with just your fingers - no rolling pin, no machines - and how to slide it in and out of the oven on a long wooden paddle called a peel.
There are many other kinds of pizza around Italy. In Rome they make it thinner and crispier. In Sicily they make square pizzas with thick, soft bases. In other countries people have invented their own toppings. But all pizza traces back to that one city in Italy.