Neapolitan Pizza: Topping and Launching

Ingredients

• 1 Neapolitan pizza dough (Already prepared and stretched; approximately 33 cm after final stretching)
• Tomato pizza base (Amount not stated; use enough to lightly and evenly cover the dough)
• Mozzarella (Amount not stated; the creator prefers shredded mozzarella, but fior di latte may be used instead)
• Final pizza toppings (Optional toppings; the specific toppings and quantities are not stated in the source)

Steps

1. 1

   Preheat the pizza oven for 30 minutes. The source indicates that the oven becomes too hot during this period, so reduce the temperature while preparing the pizza.

2. 2

   Transfer the already-stretched pizza dough onto a pizza peel. Work carefully so the dough lies flat and remains easy to slide from the peel.

3. 3

   Spread the tomato base evenly over the dough, leaving a border around the edge for the characteristic Neapolitan crust.

4. 4

   Add the mozzarella. Use shredded mozzarella as preferred by the creator, or substitute fior di latte.

5. 5

   Because the sauce and cheese add weight and moisture, gently stretch the topped pizza further until it reaches approximately 33 cm in diameter. Support the dough carefully to avoid tearing and preserve the raised rim.

6. 6

   Add the remaining toppings. The source does not specify which final toppings are used, so keep the topping layer light enough for the pizza to launch and cook evenly.

7. 7

   Give the peel a quick shake to confirm that the pizza is not sticking. If it moves freely, proceed immediately; do not leave the topped dough sitting on the peel for an extended period.

8. 8

   Launch the pizza into the pizza oven at 430°C / 806°F. Slide it cleanly onto the baking surface with one decisive forward-and-back motion.

9. 9

   Immediately lower the oven temperature to its minimum setting, following the creator's method for managing the intense heat after launch.

10. 10

    Use the pizza peel to activate the oven's sensor underneath the baking surface, which starts the pizza rotating. Allow the pizza to rotate so it cooks evenly and avoids hot spots.

11. 11

    Cook until the crust is puffed and charred in spots, the cheese is melted, and the center is fully cooked. The source does not provide an exact cooking time; in a 430°C pizza oven this is typically about 60–120 seconds, depending on the oven.

Notes

The source is the final episode of a series and assumes that the dough has already been made and stretched. It does not provide exact amounts for the tomato base, mozzarella, or final toppings, nor does it specify the topping choices or an exact bake time. The oven's automatic rotation and temperature controls are equipment-specific; use the equivalent manual turning technique if those features are unavailable.

Nutrition per serving

• main
• pizza
• Italian
• Neapolitan
• vegetarian
• high-heat
• pizza-oven
• baked