Hand-stretched high-hydration dough spinning and ninety-second oak-fired brick-dome baking practised by master pizzaiuoli in Naples.
Photo: Bex Walton from London, England · Wikimedia Commons · CC BY 2.0+ Add licensed photo →
The tradition & historical record
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Structured across three guild tiers—Master Pizzaiuolo, Pizzaiuolo, and Fornaio (oven tender)—the practice oxygenates slow-fermented dough through slap-and-lift hand stretching (schiaffo) to form a raised cornicione rim before baking directly on volcanic-stone hearths at 485 degrees Celsius. 1
Inscribed on UNESCO's Representative List in 2017. 1
