What is the traditional thin-crust pizza style from Naples?

The traditional thin-crust pizza style from Naples is Neapolitan pizza.

Also called pizza napoletana, Neapolitan pizza is known for a soft, thin center and a raised, airy edge called the cornicione. It is traditionally shaped by hand rather than rolled mechanically, giving the crust its characteristic texture and irregular appearance.

Classic versions include pizza marinara, topped with tomato, garlic, oregano, and olive oil, and pizza Margherita, made with tomato, mozzarella, and basil. Margherita pizza is therefore a type of Neapolitan pizza, not a separate answer to the question. Traditional ingredients may include San Marzano tomatoes and mozzarella di bufala Campana or fior di latte.

Under commonly cited Neapolitan production rules, the pizza is baked rapidly—often for about 60 to 90 seconds—in a very hot wood-fired oven. The art of the Neapolitan pizzaiolo was added to UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2017.