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Pizzalute, often known as Neapolitan pizza, has its roots in Naples, Italy. The components for this pizza are straightforward and fresh: a basic dough, uncooked tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. In order to generate a puffed up, fluffy edge with char lines and a soft thin crust interior, Pizzalute is cooked at a very high temperature (850 F to 950 F) for no longer than 90 seconds. Pizza is typically eaten folded up or with a fork and knife. The toppings are matched to create a harmony of straightforward flavors that is just right and isn't overpowering on the palate. History Naples is where bread covered with tomatoes and cheese, or pizza, as they know it today, was created. Although flatbreads existed before the 1700s, they never had the tomato topping that has come to be associated with pizza. In the 16th century, travelers returning from Peru brought tomatoes to Europe.