The art of Neapolitan pizza-making was inscribed on UNESCO's Intangible Cultural Heritage list in 2017. UNESCO recognized the "Art of Neapolitan Pizzaiuolo," meaning the knowledge and practice of the pizzaiuolo—the skilled pizza maker—not pizza as a generic food category.
The inscription was made during the committee's 12th session and placed the tradition on the Representative List of the Intangible Cultural Heritage of Humanity. The recognition reflects the social and technical traditions surrounding the craft, including preparing, shaping, stretching, topping, and baking the dough in Naples.
Traditional Neapolitan pizza is associated with a soft, thin center and a raised, airy rim. Classic versions include pizza marinara and pizza Margherita. The dough is generally made from flour, water, yeast, and salt, then shaped by hand and cooked very quickly in a hot oven.
A common mix-up is to say UNESCO listed "Neapolitan pizza" itself in 2017. The formal inscription concerns the living art of the pizzaiuolo, including its gestures, songs, local knowledge, and communal practice. That distinction is why the wording of the question matters.