Pizza Napoletana

Pizza Napoletana is characterized by a thin crust, puffy corincione (border) ,and a short bake time at an extremely high temperature (500 degrees celsius or 932 degrees fahrenheit). 

Traditionally, a wood fired oven is used but a good neapolitan pizza can in fact be made in a high temperature gas or electric oven.

Ingredients should be of the highest possible quality. Toppings should be balanced and not overpowering.  

Dough is always stretched by hand and a rolling pin is never used like 

The crust should be soft. Ocasionally you will find a slightly crispness to the coroncione if the oven tepmpurure is slightly lower than usual, but pizza napoletana will never be crunchy, or crackerlike.

These pizzas were made using an Uuni 2S oven (modified to use butane/propane as fuel). Hydration was 62%. Bake time was approximately 1 minute and 30 seconds.