Neapolitan Pizza

Neapolitan pizza is built on restraint: simple dough, high heat, fast baking, and a crust that stays soft, fragrant, and lightly charred.

The system matters

The formula is only one part of the style. Flour strength, fermentation time, dough temperature, balling, stretching, sauce, cheese, and oven heat all have to work together.

High heat changes the rules. The crust has little time to dry out, toppings must be light, and the rim needs enough fermentation and handling care to expand quickly.

Learn the pattern first

Start with a reliable dough and a realistic oven setup. Then adjust one variable at a time: hydration, yeast amount, fermentation temperature, or bake surface. Neapolitan-style pizza rewards repetition more than constant reinvention.