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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 secret lies in using the right ingredients, respecting the dough’s fermentation time, and cooking it at high heat.

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

Opt for unrefined sea salt, non-iodized active yeast, and purified spring 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.

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.

The extended chill enhances complexity and improves extensibility.

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

Without this rest, your crust will be dense and uneven.

Set your oven to its maximum setting, preferably 550°F or above.

Use a baking stone or preheated steel for superior heat retention.

A baking steel delivers even more radiant heat than stone.

While waiting, assemble your authentic toppings.

The classic recipe demands nothing but four essential elements.

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.

Resist the urge to add extras; true Neapolitan pizza thrives on restraint.

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

Take the pizza out and vegas108 login 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.

Above all, success demands 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