Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. It has a thin, crispy crust and is typically topped with fresh mozzarella cheese, San Marzano tomatoes, and fresh basil.

The history of Neapolitan pizza can be traced back to the late 18th century. At this time, pizza was primarily consumed by the working class in Naples. It was a cheap and easy way to get a quick meal. Pizza was sold by street vendors and was often topped with ingredients like lard, cheese, and tomatoes.

In 1889, Queen Margherita of Savoy visited Naples and requested to try some of the local pizza. A local pizzaiolo (pizza maker) named Raffaele Esposito was tasked with making a pizza that would impress the queen. He created a pizza that was topped with tomatoes, mozzarella cheese, and fresh basil. The colors of the toppings - green, white, and red - were meant to represent the colors of the Italian flag. The queen was reportedly a big fan of the pizza, and it quickly became known as "pizza Margherita" in her honor.

Today, Neapolitan pizza is protected by a special certification known as the "Associazione Verace Pizza Napoletana" (AVPN). In order to receive this certification, a pizzeria must follow strict guidelines for ingredients, preparation, and cooking. This ensures that the pizza is made in the traditional Neapolitan style.