Pizza dough has been mixed, divided and stretched by hand. Throwing pizza dough in to the air to stretch it is a skill that very few people are able to perfect. It is a requirement when you making it.
In Italy, a neapolitan pizza must be baked in a wood fired oven.
Neapolitan Pizza Recipe
Pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural yeast or brewer’s yeast, salt and water. The dough must be kneaded and formed by hand. After refrigerating the dough for 8 hours. Flavor gets even better if you can leave it in there for two or three days. The dough thickness may be no more than 0.12 in. When baked, it should be tender, fragrant and crispy.
Tomatoes are a key ingredient when it comes to making pizza. The most delicious tomatoes for this pizza is San Marzano. If you have not access to these tomatoes, you can use canned Roma tomatoes or something similar.
Mozzarella cheese made from cow’s milk, or mozzarella di Bufala, which is mozzarella cheese made from the milk of water buffalos. Usually raised in the Campania province in Italy. On a dough put a layer of the tomato, a pieces of mozzarella, a lot of fresh basil and drizzle with extra-virgin olive oil. Neapolitan pizza’s are cooked at very high temperatures (800 F-900 F) for no more than 2 minutes.