Pizzeria D'Angeli, Traditional pizzeria in Naples, Italy
Pizzeria D'Angeli is a pizzeria in Naples that makes Neapolitan pizza in a wood-fired oven, using dough prepared fresh on the premises each day. The base is thin in the center and rises into a soft, lightly charred edge around the sides.
Naples is where pizza developed several centuries ago as a cheap street food for working-class neighborhoods. The wood oven and hand-shaped dough used at this pizzeria today follow the same basic approach from that period.
In Naples, pizza is everyday food, not something saved for special occasions, and locals often eat it quickly and without ceremony. At this spot, you can see that habit firsthand, as people fold their slices in half and eat standing or at simple tables.
The restaurant is in a central part of Naples and is open for both lunch and dinner. Arriving early or booking ahead is a good idea, as tables fill up fast during peak hours.
Genuine Neapolitan dough rests for many hours after mixing, sometimes a full day, before it is shaped. That long rest changes the texture from the inside out, which is why the baked edge is so light and airy rather than dense or chewy.
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