NAPLES — Above the throng shoving its way along Through dei Tribunali, this pizza-crazed city’s historic pizza thoroughfare, Antonio Borrelli leaned more than the fake lemons hanging from the “Balcony of Song” above Antica Pizzeria Gino Sorbillo and dared sing something else.

“The pizza!” the crowd screamed in protest.

“The pizza. O.K., O.K., O.K. Give me a second,” Mr. Borrelli, a local crooning attraction, stated on Friday as he switched the track on his sound machine, gripped the microphone and, with an intro of “Everybody, here we go again,” sang: “But you wanted the pizza. The pizza. The pizza. With the tomato sauce on best. With the tomato sauce on best.”

The delighted crowd sang along with Mr. Borelli in Neapolitan dialect, and then lost its collective marbles when he pointed out that the celebrity pizza maker Gino Sorbillo had stepped out of the restaurant and onto the street.

Naples was in the throes of a citywide pizza celebration.

News had come from far away, on the South Korean island of Jeju, that Unesco’s Committee for the Safeguarding of the Intangible Cultural Heritage place the roughly 3,000 pizza makers, or pizzaiuoli, of Naples on its Representative List of the Intangible Cultural Heritage of Humanity. (“The art of Neapolitan pizzaiuoli is Intangible Heritage of Humanity!” tweeted the Italian culture minister, Dario Franceschini.)

There have been 32 other intangible winners of the tangible list, such as Chogan, an Iranian horse-riding game accompanied by music and storytelling, and Uilleann piping from Ireland, but the pizzaiuoli of Naples proved as skilled in the art of self-promotion as in baking pies.

“Finally, the world recognizes the capability of the pizza maker,” Mr. Sorbillo, 43, stated. “We make a item that has conquered the world.”

Mr. Sorbillo has his own expanding empire, opening a branch of his renowned pizzeria last month on Mulberry Street in New York, where enthusiasts incorporated, among other people, Mayor Bill de Blasio. (“He utilized his hands,” Mr. Sorbillo said. “I cut it for him.”)

Dressed in a couture jean apron over chef whites, the pizzaiuoli prompted a feeding frenzy outdoors his restaurant as he handed out totally free folded pizzas from an huge copper pot and posed for hundreds of selfies. (“Not even Clark Gable,” stated one particular of Mr. Sorbillo’s waiters, shaking his head.) Through it all, the media-savvy pizza maker flaunted a special pie with “Pizza Unesco” written in white ricotta di bufala on a red marinara face.

Immaculately groomed and bespectacled, Mr. Sorbillo walked into the kitchen, past a cardboard cutout of himself holding his new book, “Pizzaman.” He took a ball of dough from atop a stack of pink, green, blue and red boxes, tossed some flour on the marble countertop and smacked the dough down hard.

“This is referred to as the slap approach,” he mentioned.

Subsequent he spread the sauce, sprinkled the cheese, drizzled the oil and pulled the edges of what would turn out to be the raised cornicione crust taut more than a wooden peel, prior to sliding it into the wood-burning oven.

“It’s an art,” Mr. Sorbillo said. “It began in Naples and survived the centuries, despite all the troubles, the earthquakes, Vesuvius, the war, the wars.”

Mr. Sorbillo traces the road to recognition back 300 years ago, but appreciation from Unesco began far more lately, when, in 2009, Pier Luigi Petrillo, an Italian professor and professional in “lobbying theories and tactics,” made three applications to Unesco on behalf of Italy’s Agriculture Ministry.

The first to win was the Mediterranean diet regime, in 2010, (“It has given rise to a considerable physique of information, songs, maxims, tales and legends”), followed in 2014 by the practice of cultivating Zibibbo wine on the Sicilian island of Pantelleria. (“The technique consists of numerous phases.”) That same year, Mr. Petrillo began collecting what ended up being two million signatures for the pizzaiuolo cause.

He traveled around the planet to market the pizza makers’ candidacy, personally lobbying representatives from critical voting countries, laying it on thick with children’s drawings of their fathers baking pizza and explaining, per the Unesco application, that the pizzaiuolo “makes the dough spinning and twirling it in between both hands and then raises it to the air with a quick movement, usually singing traditional songs.”

He competed against “female classic interior wall decoration in Asir, Saudi Arabia,” “Cultural practices connected to the 1st of March” in Bulgaria, and “Taskiwin, martial dance of the western High Atlas,” in Morocco. But the pizza lobbying paid off.

At about five a.m. last Thursday, Mr. Sorbillo woke up Ciro Oliva, the master pizzaiuolo who runs Concettina ai Tre Santi, shouting, “Ciro, we won!”

Mr. Oliva, 24, said he started yelling with joy as well. “That day will be remembered in pizza history.”

Mr. Oliva’s excellent-grandmother began creating pizzas in the same creating of the hard Sanità section of the city where he operates his magic nowadays, with little much more than an oven and a window to hand the bread out on the street.

Till even a handful of years ago, Sanità, exactly where guys still hunch over bootleg-DVD stands watching the Naples mob show “Gomorrah,” was the sort of spot people stayed away from. Now, Mr. Oliva said, folks come from all over the city and country, waiting outside for an hour to taste the art of the pizzaiuolo.

“Three hours,” corrected Paolo Fischetti, 40, who sat at a table savoring one of Mr. Oliva’s perfectly charred creations.

Mr. Oliva, gregarious and ebullient, has sought to take pizza to the next level. As adept a marketer as Mr. Sorbillo, he seized on the Unesco publicity to show off a tasting menu of haute-cuisine dishes including pork jowl pizza puffs, artichoke sandwiches, fried amberjack calzones and marinara slices that showcased the purity of his goods and the sophistication of his talent.

It is a profession, Mr. Ciro said, that has permitted him to give back to the neighborhood, providing free of charge pizzas and paying for English lessons for nearby youngsters. He has a loyal following of foodies, and across a courtyard strewn with laundry, a higher-tech storage room for his adored dough to rest and mature.

But when he began, as a pizza delivery boy for his parents, driving a scooter with 1 hand and balancing the pizzas on his forearm with the other, he stated no 1 respected the pizzaiuolo’s craft.

“When I was little, they made enjoyable of me,” he mentioned, referring to classmates who greeted him at school with the chorus of a common Italian song that went, “Go make a pizza.”

He worried that his daughter, regardless of now getting capable to attend an exclusive private college with the young children of judges and magistrates, had faced related slights. But with Unesco recognizing her father as a leading purveyor of an intangible heritage of humanity, he hopes they will show her far more respect.

“Now,” he said, “we’ll see.”