Neapolitan Pizza Margherita

The pie every other style answers to. This margherita shows the Naples signature: a soft, puffed rim (the cornicione) spotted with leopard char from a very hot wood-fired oven, a thin wet center, and just tomato, mozzarella and basil. Eat it with a knife and fork or fold it; it is not built to be held flat. The craft behind it, the art of the Neapolitan pizzaiuolo, was added to UNESCO's list of intangible cultural heritage in 2017.