Via Cesare Sersale, Forcella. Marinara or Margherita — that is the menu, and it has been the point for generations. The dough is soft, the center slumps, the tomato tastes like tomato.
You wait. You sit. You eat with a fork if you have to. It is not a secret restaurant. It is the street food that made the rest of us care, still doing the same job.
From this board
Editor's pick
From Google
Google reviews
Public reviews on Google — not written by a neighbor on this board.
Read the latest public reviews on Google — we don’t copy them into our cellar.
Open Google reviewsBake this style at home
The flour, oven, and steel this style actually uses.
Check Amazon.com
Check Amazon.com
Galbani Fresh MozzarellaCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Check Amazon.com
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
Check Amazon.com
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Pies in this style
DoughEditorOoni Pizza Dough
By The Slice Guy
62% hydration 00 dough for a gas pizza oven — Ooni, Gozney, Roccbox. Easier to launch, still leopards.
ItalianPizza Marinara
From Naples
Tomato, garlic, oregano, oil. No cheese. The oldest pie still on a Naples menu.
DoughEditorNeapolitan 00 Dough
By The Slice Guy
Soft 00, long ferment, a rim that can leopard. The Naples dough.
NeapolitanSunday Margherita
From Raffaele Esposito
Tomato, mozzarella, basil — the pie that taught the world what pizza wanted to be.