Neapolitan vs. Wood-Fired Pizza: Clearing Up the Confusion

People use “wood-fired” and “Neapolitan” as if they mean the same thing. They’re related, but they describe different things.

One is an oven, one is a style

“Wood-fired” refers to how a pizza is cooked — in a wood-burning oven. “Neapolitan” refers to what the pizza is: a style defined by “00” flour dough, natural yeast, hand-shaping, simple toppings, and a fast, very hot bake. You can bake many styles of pizza in a wood-fired oven, and not all wood-fired pizza is Neapolitan.

Why people mix them up

In Naples, the traditional oven is wood-fired, so the two got linked. But the qualities that make a pizza Neapolitan are the dough, the ingredients, the hand-shaping, and the intense, fast bake — not the fuel source alone.

What defines a real Neapolitan

Certification like VPN focuses on the method and ingredients. That’s what guarantees the soft center, blistered edge, and simple, balanced toppings you expect. Pulcinella is VPN certified and has made Neapolitan-style pizza in Fort Collins since 1991.

Good to know: “Wood-fired” is the oven; “Neapolitan” is the style. The style is defined by dough, ingredients, hand-shaping, and a fast high-heat bake.

Authentic Neapolitan, certified. Pulcinella Pizzeria, 1119 W Drake Rd, Ste C12 · (970) 206-0065