NEAPOLITAN PIZZA

here's the basics for a proper neapolitan style pizza:

dough:

• 500g tipo 00 flour
• 325ml warm water
• 10g salt
• 3g yeast
• let it ferment 24-48h in the fridge, that's where the magic happens

sauce:

• just crush some san marzano tomatoes with salt, that's it. no cookin needed. keep it simple

toppin:

• fresh mozzarella di bufala, tear it up
• fresh basil
• drizzle of olive oil

method:

• preheat your oven as hot as it'll go, 250c+
• stretch the dough thin, don't use a rolling pin use ya hands
• sauce, cheese, basil
• bake 8-10 min til the crust is charred and bubbly

real italian pizza is all about simplicity fam, the dough is 90% of the game 🍕

you got a pizza stone or sumn? that helps a ton