What Makes Neapolitan Pizza Different?

Neapolitan pizza is different from the pizza most Americans grew up on, and once you’ve had the real thing, it’s easy to tell.

Soft center, puffy edge

The signature is the crust: a thin, soft, foldable center with a puffy, lightly charred rim called the cornicione. It’s baked fast at very high heat, which gives it that airy, blistered edge instead of a uniform crisp.

Simple, high-quality toppings

Neapolitan pizza keeps it minimal — a good tomato sauce, fresh mozzarella, a few premium toppings. The idea is balance, not piling on. A classic Margherita is just tomato, mozzarella, and basil, and it’s one of the best things you’ll eat.

Made by hand

The dough is hand-shaped, never rolled flat with a pin, so it keeps the air that makes the crust light. At Pulcinella we’ve made pizza this way since 1991, and our VPN certification means we hold to the traditional method.

Good to know: Neapolitan pizza has a soft, thin center, a puffy blistered edge, simple toppings, and a fast high-heat bake. Pulcinella has served it in Fort Collins since 1991.

Come taste the difference. Pulcinella Pizzeria, 1119 W Drake Rd, Ste C12 · (970) 206-0065.