You can replicate classic Neapolitan pizza at home without a wood-fired oven if you follow a few key principles. The secret lies in using the right ingredients, respecting the dough’s fermentation time, and cooking it at high heat.

Start with 00 flour, which is finely milled and ideal for pizza dough because it creates a soft yet chewy crust.

Opt for unrefined sea salt, non-iodized active yeast, and purified spring water.

Stir until clumpy, then work the dough on a clean surface for 10 minutes until it passes the windowpane test.

Allow the dough to proof at ambient temperature for 120 minutes before portioning into 250g spheres.

Store each dough ball in a lightly greased container, drape with a damp linen towel, and refrigerate for 24–72 hours to develop depth.

Refrigeration over days builds nuanced taste and grants the dough remarkable resilience when shaping.

Before baking, remove the dough from refrigeration and allow it to warm for 2–3 hours.

This step is crucial for vegas108 link achieving a light, airy crust.

Set your oven to its maximum setting, preferably 550°F or above.

Position a thermal mass—either stone or steel—inside the oven during preheat for consistent, intense heat.

A pizza stone helps mimic the intense heat of a wood fired oven.

Use this time to ready your simple, high-quality toppings.

Authentic Neapolitan pizza uses only a few simple ingredients.

Use hand-crushed San Marzano tomatoes—never canned sauce—as your base.

Choose day-old fresh mozzarella—fior di latte or bufala—hand-torn into irregular chunks.

Add a few fresh basil leaves and a drizzle of extra virgin olive oil.

Less is more—stick to the traditional four ingredients.

Slide the stretched dough onto the preheated surface using a peel dusted with semolina or flour.

Cook for 1–1.5 minutes, turning halfway if needed, until the crust blisters and blackens lightly and the cheese is molten.

Allow the pie to cool briefly—just a minute—before cutting to prevent toppings from sliding.

The final product should have a soft, tender center with a crisp, slightly smoky edge and a fragrant aroma from the fresh basil and olive oil.

Remember, the most important ingredient is patience.

Hastening rise or excessive handling creates dough that’s tight, gummy, and lacking life.

Master the method, and your home pizza will rival the best in Naples