pizzaioli

A pizzaiolo is a person who makes pizza, typically working in a pizzeria. The term is Italian, derived from pizza and the suffix -aio/-olo; the feminine form is pizzaiola. The role encompasses dough preparation, sauce and topping application, and oven management, often requiring knowledge of traditional techniques and ingredient selection.

The craft is historically associated with Naples and the Campania region of Italy. Neapolitan pizza evolved from street-based offerings in the 18th and 19th centuries into the iconic varieties known today, such as Margherita and Marinara. In 2017, the traditional Neapolitan pizzaiuolo art was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, highlighting its cultural significance and artisanal skill.

Key skills for a pizzaiolo include fermentation and hydration management of the dough, kneading, shaping by hand, and rapid topping application. Mastery of timing and heat control is essential, as is familiarity with the oven, typically a hot wood-fired oven, and the use of tools such as a dough scraper and pizza peel. Many pizzaioli work to exacting standards to achieve the characteristic light, blistered crust and balanced toppings associated with authentic Neapolitan pizza, though pizzerias may specialize in other styles as well.

In modern practice, pizzaioli can be independent restaurateurs or staff in larger establishments, with some pursuing certification schemes to formalize adherence to traditional methods. The role remains centered on dough integrity, ingredient quality, and the craft of pizza baking.