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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.

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

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.

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.

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.

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

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

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.

True Neapolitan style relies on minimal, pristine components.

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

Opt for high-moisture, refrigerated mozzarella, torn by hand into bite-sized 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.

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

Bake for about 60 to 90 seconds, rotating if needed, until the crust is puffed and charred in spots and the cheese is melted and bubbling.

Remove the pizza and let it rest for a minute before slicing.

It should feature a pillowy interior, a blistered, smoky rim, and an herbal perfume from basil and 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 vegas108 link shoulder-to-shoulder with Naples’ finest