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Our History

The History of L’Antica Pizzeria da Michele

L’Antica Pizzeria da Michele traces its roots back to 1870 in Naples, Italy. Founded by Michele Condurro, the pizzeria has become a symbol of authentic Neapolitan pizza. Michele was born into a family with a deep passion for pizza-making, and he dedicated his life to perfecting the craft. His descendants continued this legacy, passing down traditional techniques and recipes through generations.

The pizzeria gained worldwide fame for its adherence to traditional methods and commitment to quality. The original location in Naples is often referred to as the “Sacred Temple of Pizza” and has become a pilgrimage site for pizza enthusiasts. Over the years, L’Antica Pizzeria da Michele has expanded globally, bringing its iconic pizzas to various corners of the world while maintaining its authentic charm.

Traditional Preparation of Neapolitan Pizza

The preparation of Neapolitan pizza at L’Antica Pizzeria da Michele follows strict guidelines to preserve its authenticity.

Here are the key steps:

  • Dough: The dough is made from high-quality flour, water, salt, and a small amount of yeast. It is kneaded by hand and left to rise for at least 24 hours. This long fermentation process is crucial for developing the dough’s flavor and texture.
  • Ingredients: Only the finest ingredients are used. The classic Margherita pizza features San Marzano tomatoes, fresh mozzarella di bufala, fresh basil leaves, extra-virgin olive oil, and a sprinkle of salt. Another popular variant, the Marinara, includes tomatoes, garlic, oregano, and olive oil, but no cheese.
  • Shaping: The dough is shaped by hand into a thin, round base. This process involves stretching and pressing the dough to achieve the characteristic soft and elastic texture.
  • Baking: The pizza is baked in a wood-fired oven at around 485°C (905°F) for about 90 seconds. The intense heat ensures a crispy, slightly charred crust while keeping the toppings fresh and flavorful.

How to Properly Eat Neapolitan Pizza

Eating Neapolitan pizza is an art in itself, honoring its rich tradition and vibrant flavors.

Here are some tips:

  • Fold and Hold: Neapolitan pizza has a thin, soft crust, making it easier to fold. Many locals fold a slice in half (a technique known as “a libretto”) to keep the toppings intact and to enjoy the flavors in each bite.
  • Use Your Hands: Traditionally, Neapolitan pizza is eaten with your hands rather than utensils. This method allows you to appreciate the texture and temperature of the pizza fully.
  • Savor the Simplicity: Neapolitan pizza is all about balance and simplicity. Each ingredient plays a vital role, so take the time to savor the combination of the tangy tomatoes, creamy mozzarella, fragrant basil, and the slightly charred, chewy crust.
  • Pair with a Drink: A classic pairing for Neapolitan pizza is a glass of red wine or a light beer. These beverages complement the rich flavors of the pizza and enhance the overall dining experience.

By following these guidelines, you can fully appreciate the culinary heritage and exquisite taste of L’Antica Pizzeria da Michele’s Neapolitan pizza