Neapolitan Pizza—Now!

Pizza was invented in Naples, Italy, and pizzerias across the U.S. serve savory hand-tossed pies prepared according to the standards of the Verace Pizza Napoletana (True Neapolitan Pizza) Association in Naples, an authority on authentic Neapolitan pizza. Here’s where to find the very best:

Antica Pizzeria
This elegant Los Angeles eatery is decorated with art and antiques—including a sealed jar filled with Neapolitan air—that evoke a sense of southern Italy. Try the pizza del cafone, a white pizza with olive oil, smoked mozzarella, sausage, parmesan, garlic and rapini or the bianca del prosciutto, an original pie topped with olive oil, garlic, mozzarella, arugula, and fresh Parma ham. Vital details: 8022 W. 3rd Street, Los Angeles, California, and 13455 Maxella Avenue, Marina del Rey, California; $8.95 U.S.; +1 323 658 7607, +1 310 577 8182

Il Pizzaiolo
Locals call this upscale yet unpretentious pizzeria one of the best in Pittsburgh. Try the quattro stagioni pizza, which is topped with ham, mushrooms, roasted red peppers, and artichokes or the vongole pizza, topped with clams and pancetta (Italian bacon). Vital details: 703 Washington Road, Pittsburgh, Pennsylvania; $8.95 U.S.; +1 412 344 4123

Forno Italia
If Forno Italia isn’t on your radar screen, you’ll never find it. With only nine tables and no flashy decor, this tiny pizzeria is an inconspicuous mark on the city’s bustling Ditmars Boulevard. But the homemade Spatola & Spatola mozzarella alone is worth a stop—it’s so good that nearby restaurants buy it to serve with their own dishes. Try the pizza di frutti di mare, topped with calamari, shrimp, and clams, or the forno italia, made with spicy Italian sausage. Vital details: 4319 Ditmars Boulevard, Astoria, New York; $5.00 U.S.; +1 718 267 1068

Niebaum-Coppola
Owner Francis Ford Coppola insists that his pizza chefs prepare dough with Panna, a bottled mineral water imported from Italy, to ensure its authentic taste. Try the vesuvio, a half-pizza-half-calzone dish designed to resemble Mount Vesuvius, the volcano that looms over the Neapolitan valley, or the pizza sofia, a white pizza topped with mozzarella, prosciutto, and arugula. Vital details: 916 Kearny Street, San Francisco, California, and 473 University Avenue, Palo Alto, California; $9.50 U.S.; +1 415 291 1700 and +1 650 752 0350

Bertucci’s Brick Oven Pizzeria
Bertucci’s may be the best bet for East Coast pizza lovers—75 locations dot the coastline. Newer stores offer an Italian Market adjacent to the dining room and kitchen, where you can purchase specialty olive oils and pre-made pizza dough and sauce. Try one of the six classically prepared Neapolitan pizzas, including the pizza carmine, which is topped with fresh mozzarella and sweet caramelized onions. Vital details: 75 locations throughout the East Coast, noted on the Web site; $8.99 U.S.; +1 508 351 2500

La Pizza Fresca
Try la pizza fresca, a pizza margherita topped with black olives and cherry tomatoes, or the focaccia alla nevi, pizza dough stuffed with robiola cheese and topped with olive oil, fresh arugula, and Parma ham—named for the patron who first requested the unusual concoction. Locals also celebrate this pizzeria for its eclectic wine selection—be sure to request a recommendation from your server. Vital details: 31 E. 20th Street, New York, New York; $11.95 U.S.; +1 212 598 0141

*Prices listed are for individual servings of pizza margherita, Naples’s signature pizza.

—Compiled by Corinne Purtill

Corinne Purtill is a former Traveler editorial assistant.