Making Neapolitan pizza at home requires precision, patience, and a high-heat oven setup. While professional brick ovens reach temperatures of 900°F (480°C), you can achieve incredible crust structures in a standard home oven with a pizza steel. Here is the step-by-step recipe.
1. The Flour and Hydration Ratio
Always use Italian Tipo 00 flour for a tender, crispy crust. The hydration ratio should be around 65% (650g of water per 1000g of flour). This provides a wet enough dough to puff up during baking without being unmanageable.
2. Slow Cold Fermentation
Instead of proofing dough on the counter for two hours, mix it, divide it into balls, and store them in the refrigerator for 24 to 48 hours. This slow fermentation allows the yeast to produce complex, delicious acid byproducts, creating the signature sourdough-like flavor and bubble structures.
3. Shaping by Hand
Never use a rolling pin! A rolling pin forces carbon dioxide bubbles out of the dough edge, resulting in a flat, dense crust. Press from the center outward to create a puffy crust border (cornicione).
4. High Heat Baking
Preheat your oven to its maximum temperature (usually 500-550°F) with a pizza steel or stone placed on the top rack. Bake for 5-7 minutes, then turn on the broiler for the final minute to get those beautiful charred spots on the cheese and dough.