Creating true Neapolitan-style pizza in your kitchen is simpler than you assume 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.

Begin with Italian Tipo 00 flour—a super-fine grind that delivers a tender, elastic texture.

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

Mix the ingredients in a bowl until a shaggy dough forms, then knead it gently for about ten minutes until it becomes smooth and elastic.

After a two-hour bulk ferment, shape the dough into evenly weighted 250-gram balls.

Place them in lightly oiled containers, cover with a damp cloth, and let them ferment in the refrigerator for at least 24 hours, ideally up to 72 hours.

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.

Without this rest, your crust will be dense and uneven.

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

Use a baking stone or preheated steel for superior heat retention.

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

While waiting, assemble your authentic toppings.

True Neapolitan style relies on minimal, pristine components.

Gently spread DOP-certified San Marzano tomato purée across the center.

Use fresh mozzarella, preferably fior di latte or buffalo mozzarella, vegas 108 torn into small pieces.

Tuck in a handful of torn basil leaves and finish with a generous swirl of cold-pressed EVOO.

Avoid overloading the pizza with toppings; simplicity is key.

Carefully transfer the dough to the hot stone or steel using a pizza peel dusted with cornmeal or flour.

Bake 60–90 seconds, rotating once, until edges puff dramatically, char in patches, and the cheese forms golden bubbles.

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.

Above all, success demands patience.

Skipping the cold ferment or over-kneading leads to a tough, heavy crust.

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