The story
Nappo Pizza prepares Neapolitan pizza in Istanbul using a dedicated stone oven that demands precise temperature control. The dough undergoes careful fermentation before stretching, creating a crust with a puffed rim and a softly chewy interior. Bakers monitor the heat continuously so each pie finishes with light charring while maintaining structural integrity.
Flavor comes from carefully selected components rather than heavy toppings. The kitchen imports specialized flour from Turin to build the dough foundation, while sauces rely exclusively on PGI certified San Marzano tomatoes. Fresh mozzarella arrives daily from regional producers, and every slice receives a measured pour of olive oil sourced from Ayvalık.
This dedication to straightforward composition earned Nappo Pizza a 11.5 rating from Gault&Millau for 2026. Reviewers highlighted how the restaurant preserves Italian cooking traditions without unnecessary embellishment. The score reflects a consistent approach where premium ingredients and exact baking techniques replace complex seasoning or elaborate presentation.
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