Pizza · Napoli · Paris 11
Neapolitan pizza in Paris: what it really is
A soft dough, a puffed rim, a bake of a few dozen seconds: Naples’ pizza has a recipe written down in black and white. At Impronta, Francesco bakes our pizzas in a blue mosaic Neapolitan oven.
The official recipe
Since 2010, “Pizza Napoletana” has been a traditional speciality guaranteed (TSG) in the European Union (Regulation No 97/2010). Its specification sets:
- the ingredients: soft wheat flour, brewer’s yeast, water, peeled or fresh tomatoes, salt, extra virgin olive oil; optionally garlic, oregano, basil, mozzarella di bufala campana PDO or mozzarella TSG;
- dough shaped by hand only, no rolling pin or press;
- no more than 35 cm across, 0.4 cm thick in the centre, a 1 to 2 cm rim;
- baked in a wood-fired oven, at 485 °C, for 60 to 90 seconds;
- a tender, elastic pizza that folds easily into four.
Since 18 December 2022, the name “Pizza Napoletana” has been reserved for pizzas that follow this specification (European Commission).
A craft listed by UNESCO
In 2017, UNESCO inscribed the “Art of Neapolitan ‘Pizzaiuolo’” on the Representative List of the Intangible Cultural Heritage of Humanity. It is not the pizza that is listed but the craft: the stages of preparing the dough and baking it in a wood-fired oven while turning the pizza (UNESCO record).
Neapolitan or Roman?
| Neapolitan | Roman | |
|---|---|---|
| Dough | Shaped by hand, no rolling pin | Very thin, often rolled out |
| Texture | Tender, soft, folds into four | Drier and crisp, “scrocchiarella” |
| Rim | A puffed 1 to 2 cm rim | Thin, topped right to the edge |
Sources: Regulation (EU) No 97/2010, Michelin Guide, Gambero Rosso.
TSG and AVPN: two different things
Alongside the EU TSG, the Associazione Verace Pizza Napoletana, a private association founded in Naples in 1984, grants its own collective mark, “Verace Pizza Napoletana”, with its own rules: it accepts gas or electric ovens, for example, under a separate mark (AVPN).
Impronta claims neither: we are a pizzeria in the Neapolitan tradition, with a Neapolitan oven and a pizzaiolo, Francesco.
The classics at Impronta
Our pizzas are baked in a Neapolitan oven. The dough starts with Petra flour, the semolina comes from Molino Casillo, the tomatoes from La Fiammante. Here are the classics on the menu:
- Margherita€12Tomato sauce, fior di latte, parmesan, basil.
- Margherita Burrata€17The classic, topped with a generous burrata from Apulia.Add candied tomatoes: €2.
- Provola e Pepe€14Tomato sauce, smoked provola, black pepper and basil.
- Napoletanasea€14.50Tomato sauce, anchovies, capers, black olives, basil.
Neapolitan pizza myths
« A good Neapolitan is thin and crispy »
Roman pizza is the crispy one. The specification calls for a tender, elastic Neapolitan that folds into four, with a puffed rim.« TSG is like a PDO »
No: a TSG protects a recipe, not a place. A TSG Neapolitan pizza can be made outside Italy if it follows the specification.« The margherita was born in 1889 »
The EU regulation dates the marinara and margherita to 1796-1810; 1889 is the year a margherita was presented to Queen Margherita. The AVPN links the name to 1889.« Any mozzarella will do »
For the TSG, only mozzarella di bufala campana PDO and mozzarella TSG are allowed.
Visit us
Find us & book
On the Faubourg Saint-Antoine, a short walk from Faidherbe-Chaligny metro station.
Getting here from Nation, Faidherbe or ReuillyAddress
273 rue du Faubourg Saint-Antoine
75011 Paris
Opening hours
- Closed on Tuesdays
- Monday, Wednesday to Saturday: 12-2:30pm and 7-10:30pm
- Sunday : 12:30-3pm and 7-10:30pm
FAQ
Before you come
Where can I eat Neapolitan pizza in Paris 11?
At Impronta, 273 rue du Faubourg Saint-Antoine, near Faidherbe-Chaligny metro: pizzas in the Neapolitan tradition baked in a Neapolitan oven, from the margherita to our house recipes.
What is a TSG Neapolitan pizza?
A pizza that follows the 2010 EU specification: dough shaped by hand, no more than 35 cm, a 1 to 2 cm rim, baked in a wood-fired oven at 485 °C for 60 to 90 seconds.
What is the difference between Neapolitan and Roman pizza?
Neapolitan is tender and soft, with a puffed rim; Roman is very thin and crisp, often rolled out.
Are Impronta’s pizzas certified?
No, Impronta claims neither the EU TSG nor the AVPN mark. They are pizzas in the Neapolitan tradition, baked in a Neapolitan oven.
A table for tonight, or for Sunday lunch
Fresh pasta made by hand and pizzas from the Neapolitan oven, on the Faubourg Saint-Antoine.