You can replicate classic Neapolitan pizza at home without a wood-fired oven if you follow a few key principles. The key is precise ingredients, proper fermentation, and intense oven heat.

Start with 00 flour, which is finely milled and vegas108 daftar ideal for pizza dough because it creates a soft yet chewy crust.

Choose flaky Maldon salt, instant dry yeast, and chilled filtered water for optimal results.

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.

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

The extended chill enhances complexity and improves extensibility.

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.

Preheat your oven as hot as it will go—ideally 500 degrees Fahrenheit or higher.

If you have a pizza stone or steel, place it in the oven while preheating.

The thermal mass of a pizza stone or steel replicates the firebrick floor of a Neapolitan oven.

While the oven heats, prepare your toppings.

Authentic Neapolitan pizza uses only a few simple ingredients.

Spread a thin layer of crushed San Marzano tomatoes over the stretched dough.

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

Place whole basil leaves atop the cheese and finish with a ribbon of premium olive oil.

Resist the urge to add extras; true Neapolitan pizza thrives on restraint.

Gently launch the pizza onto the hot surface with a wooden peel coated in fine cornmeal or all-purpose 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.

Your pizza must be tender in the middle, crisp and charred at the crust, and fragrant with 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.

If you follow these steps faithfully, your pizza will stand shoulder-to-shoulder with Naples’ finest