Neapolitan pizza is more than just a meal — it’s a piece of cultural history. Originating in Naples, Italy, this iconic dish has traveled across continents, inspiring chefs and food lovers worldwide, including in Canada. Its story reflects tradition, migration, and innovation.
The origins of Neapolitan pizza date back to the 18th century. Naples was a bustling port city, and working-class residents needed food that was affordable, filling, and easy to eat. Bakers began topping flatbreads with simple, local ingredients such as tomatoes, olive oil, garlic, and cheese. By the 19th century, pizza had evolved into what we recognize today: soft, thin dough topped with San Marzano tomatoes, fresh mozzarella, and basil — ingredients that symbolized the Italian flag.
Perhaps the most famous version, the Pizza Margherita, was created in 1889 to honor Queen Margherita of Savoy. Its tricolor toppings (red tomatoes, white mozzarella, and green basil) became a patriotic emblem and helped cement pizza’s identity as Italy’s national dish.
When Italian immigrants moved abroad, they brought pizza with them. In Canada, post-war immigration in the 1950s and 1960s introduced authentic Neapolitan techniques to cities like Toronto, Montreal, and Vancouver. At first, pizza was adapted to local tastes — thicker crusts, extra toppings, and creative variations. But in recent decades, there has been a revival of authentic Neapolitan methods, fueled by Canadian chefs trained in Naples and by certified pizzerias recognized by the Associazione Verace Pizza Napoletana (AVPN).
Today, Canadians can enjoy both traditional Neapolitan pizza and modern adaptations. From wood-fired ovens in downtown Toronto to artisan pizzerias in smaller towns, the journey of pizza from Naples to Canada highlights how food connects cultures while preserving authenticity.