pizzaiuoli

Pizzaiuoli is the Italian word for pizza makers. It refers specifically to those who prepare pizza in the traditional Neapolitan style, a method recognized by UNESCO as an Intangible Cultural Heritage of Humanity. The art of the pizzaiolo is a culinary tradition passed down through generations, emphasizing skill, dedication, and a deep understanding of ingredients.

A pizzaiolo's craft involves more than just assembling toppings. It includes the meticulous preparation of the dough, a crucial element in Neapolitan pizza. This involves precise fermentation and handling techniques to achieve the characteristic soft, elastic crust with its airy cornicione (rim). The pizzaiolo must also expertly manage a wood-fired oven, controlling the temperature and cooking time to perfection, often in a matter of minutes.

The Association Verace Pizza Napoletana (AVPN) is an organization dedicated to preserving and promoting authentic Neapolitan pizza. They establish strict guidelines for what constitutes a true Neapolitan pizza, including the types of ingredients and the specific techniques employed by the pizzaiolo. Being a pizzaiolo involves a deep respect for these traditions and a commitment to quality. The role is highly respected in Italian culture, viewed as an artisan rather than simply a cook.