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Making authentic Neapolitan pizza at home is easier than you might think if you follow a few key principles. The key is precise ingredients, proper fermentation, and intense oven heat.

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

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

Combine everything in a large bowl until it looks rough and uneven, vegas108 daftar then fold and press by hand for 8–12 minutes until silky and stretchy.

Let the dough rest at room temperature for two hours, then divide it into individual balls weighing about 250 grams each.

Transfer the balls to oiled food-grade bins, seal with a wet tea towel, and cold-ferment for a minimum of one day, up to three.

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

When you’re ready to cook, take the dough balls out of the fridge and let them come to room temperature for at least two hours.

Allowing the dough to warm ensures maximum oven spring and a pillowy interior.

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.

Authentic Neapolitan pizza uses only a few simple ingredients.

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

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.

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.

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

Take the pizza out and let it sit for 60 seconds to set the cheese.

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.

Rushing the fermentation or overworking the dough will result in a dense, chewy crust.

With practice and attention to detail, you can make a pizza that rivals those from Naples itself