How to Make a Neapolitan Pizza at Home (Or at Least Try) 

So, you want to make a real Neapolitan pizza at home? That’s cute. Here’s what you should do… but also what will probably happen.

Step 1: Accept That Your Oven is Inferior
What You Need: A wood-fired oven that reaches 900°F.
What You Have: A sad little kitchen oven that maxes out at 500°F on a good day.
That’s fine. Italians will silently judge you, but we move forward.

Step 2: Stretch the Dough, Not Your Sanity
Neapolitan dough should be hand-stretched—no rolling pins allowed!

• Gently press from the center outward.

• Give it a little air toss if you’re feeling dramatic (but prepare to scrape it off the ceiling).

• Aim for a thin center and puffy edges.

If it tears? Just call it “rustic.”

Step 3: The Sauce – Less is More 
What You Need: Spread the sauce lightly.
What You’ll Probably Do: Drown it in sauce like it’s a bowl of pasta. Don’t. A light layer is all you need—this isn’t a soup.

Step 4: Cheese, But Make It Fancy
Channel your inner Salt Bae and sprinkle that cheese 
Resist the urge to overload it—this isn’t a New York slice.

Step 5: Into the Oven (AKA Hope and Pray)
Real Neapolitan pizza cooks in 60-90 seconds at 900°F. You? You’re using a baking stone or sheet and hoping for the best.

• Preheat your oven with a pizza stone or sheet—as hot as it goes (yes, preheat for an hour).

• Slide your pizza in and watch it like a hawk.

• If the edges char slightly, that’s “artisanal.” If it’s burnt, that’s “extra flavor.”

Step 6: The Grand Finale – Eat Immediately
Neapolitan pizza must be eaten fresh. If you let it sit, the center gets soggy, and you might as well call it lasagna.

Pro Tip: If it turns out terrible, just say it’s your own modern take on Neapolitan pizza and pretend it was intentional.
Buon appetito!