Soft, thin crust, cooked in a very hot oven: Most Neapolitan pizzas are baked in a wood fired pizza oven that’s around 800 to 1000 degrees Fahrenheit. The crust is typically blackened by the fire, with puffed edges but very thin towards the middle.
It’s Neapolitan-style, because as the official organization of the pizza will tell you, true Neapolitan pies must be cooked in a wood-fired oven, among other requirements. True to Neapolitan pizza’s spirit, though, this recipe produces a thick, raised rim and a springy crust, thanks in part to the use of higher-protein bread flour.
I decided to try making Neapolitan pizza, so I got a pizza stone. The one I got Weber Grill Pizza Stone, which could be also used in the oven. After a couple of attempts, I was able to create a good looking and tasting pizzas, so I decided to share my experience with you.
If you’re using fresh mozzarella cheese for this Neapolitan pizza recipe, do the following: 1 Slice the mozzarella into ¼ inch thick pieces for topping your pizza. (Using huge chunks causes a water build up.) 2 If the brand seems extra watery, let it sit on a towel for about 15 minutes, then blot away the extra moisture. More ...