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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.

Use premium 00 flour, specially designed for Neapolitan pizza to achieve that perfect balance of crispness and chew.

Use high quality sea salt, active dry yeast, and filtered water.

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

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

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.

This slow cold fermentation develops flavor and makes the dough easier to stretch without tearing.

Let the dough balls temper at room temp for a minimum of 120 minutes to ensure even rise and pliability.

This step is crucial for 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.

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

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.

Avoid overloading the pizza with toppings; simplicity is key.

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

Cook for vegas108 link 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.

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.

The secret weapon? Time, not technique.

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