The Rules of Authentic Neapolitan Pizza

Real Neapolitan pizza isn’t a vibe — it’s a defined standard. The Associazione Verace Pizza Napoletana sets the rules, and certified pizzerias follow them.

The core requirements

The VPN standard calls for “00” flour, natural yeast, and dough that’s shaped by hand rather than rolled with a pin. Toppings stay simple and high quality. And the bake happens at very high heat for a short time — traditionally around 800–900°F for roughly 60 to 90 seconds — which is what produces the soft center and blistered edge.

Tradition meets the modern kitchen

The traditional oven in Naples is wood-fired, but the defining features of the style are the dough, the ingredients, the hand-shaping, and the intense, fast, high-heat bake. Pulcinella’s VPN certification reflects our commitment to those authentic methods and standards.

Why the rules exist

They protect the tradition. Without a standard, “Neapolitan” would mean nothing. With it, you know what you’re getting.

Good to know: The VPN standard requires “00” flour, natural yeast, hand-shaped dough, simple toppings, and a very hot, fast bake.

Taste the tradition, done by the book. Pulcinella Pizzeria, 1119 W Drake Rd, Ste C12 · (970) 206-0065.