PIZZA RECEPIE AND COOKING METHOD

Neapolitan Pizza Recipe (Pizza Napoletana)
Neapolitan pizza is a classic Italian pizza that originated in Naples, known for its simple ingredients and soft, thin, chewy crust. The pizza is traditionally cooked in a wood-fired oven at extremely high temperatures (450-500°C or 850-900°F), giving it a characteristic charred, crispy exterior with a soft interior. Here's a detailed recipe to make authentic Neapolitan pizza at home, even if you don't have a wood-fired oven.

Ingredients:
For the Dough (Makes 2-3 pizzas):
500g (4 cups) Italian "00" flour: This finely milled flour is perfect for creating the light, chewy texture of a Neapolitan pizza. If "00" flour isn't available, all-purpose flour can be used as a substitute, but the texture will differ slightly.
325ml (1 1/3 cups) lukewarm water: The water should be warm to the touch, around 38°C (100°F), to help activate the yeast.
10g (2 teaspoons) sea salt: Adds flavor and helps strengthen the gluten network in the dough.
3g (1 teaspoon) active dry yeast or 10g fresh yeast: Yeast is essential for fermentation and creating air bubbles in the dough. Fresh yeast is traditionally used, but active dry yeast works well too.
1 teaspoon sugar (optional): Helps activate the yeast and speeds up the fermentation process. Not necessary if using fresh yeast.
15ml (1 tablespoon) olive oil (optional): Olive oil can be added for a slightly softer crust, though traditional Neapolitan dough omits it.
For more information:
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