The art of Neapolitan pizza making has joined UNESCO's list of "intangible heritage".
For those unable to pop to the city at the foot of Vesuvius for a slice, here's how to make the real thing:
Follow in the steps of the famed Brandi pizzeria in Naples, which claims to have be home to the "pizzaiuolo" who made the tomato, mozzarella and basil classic for Queen Margherita in 1889.
The traditional recipe, as given by 27-year old Gennaro Sarnelli from Brandi, for a pizza party of 8.
Ingredients: 1 litre of water, 1,700 grams of flour, 2 grams of yeast, and 60 grams of salt for the dough, then for each topping: Italian tomato sauce, buffalo mozzarella and freshly picked basil.
Dissolve the salt in the water (which must be at room temperature), then add the yeast, dissolving it in slowly by hand. Add the flour a bit at a time, until the mixture is solid enough to begin kneading.
Leave the dough to rise for 12 hours (in an area with a temperature around 20 degrees Centigrade, 60 degrees Fahrenheit).
Divide it into eight cakes, and leave them to rest for another 12 hours.
Stretch out each pizza, flipping the dough and using the palm of the hand to hit the sides to make it wider. This will push air towards the edges and create the pizza's distinctive raised border.
Cook them in a wood-fired oven at 485 degrees Centigrade for between 60 and 90 seconds.
Serve with a nice glass of Aglianico wine from the Campania region.