According to the rules proposed by the Associazione Vera Pizza Napoletana , the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara , which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita , made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.

Only soft-grain flour, fresh yeast, water, and sea salt may be used for the dough, and only Italian plum tomatoes, mozarella di bufala, extra-virgin olive oil and fresh basil or dried oregano may be used for the toppings. Fresh garlic may only be used on the Pizza Marinara. All Neapolitan pizzas must be cooked in a wood-burning oven.

• Start with high-quality dough.: 1/3 liter of water, 1 gram of fresh yeast, 16.6 grams fine sea salt and .56 kilos of pizza flour. Use pizza Napoletana flour called Le 5 Stagioni," he said. To make, first dissolve the salt in the water. Then, add 10 to 15 percent of the flour you're going to use. If you put the yeast with the salt, the yeast dies or you lessen the life on the yeast, so after you've added 10 to 15 percent of the flour, you then add the amount of yeast you're going to use. Dissolve it in the liquidy dough and then gradually add the rest of your flour until you're ready to knead the dough for at least 10 minutes. Cover with a damp cloth and let it rest for about two hours on the counter. Then, divide the rested dough into smaller balls and let it rest another six hours without refrigeration. Finally, stretch the dough out by hand only. No rolling pins.

• Add high-quality ingredients.Go for San Marzano tomatoes and either a fior di latte or a buffalo mozzarella. Use a mozzarella that is DOP-approved so you know it's coming from right region. It doesn't really matter if it's packed in plastic or there's water, as long as it's DOP, it's guaranteed to be a good mozzarella.

• Use a pizza stone.Get a stone that goes into the oven, and preheat that as hot as possible. And then use the same process of sliding the pizza into a normal wood fired oven. That way the stone is already hot and you're not putting a cold pizza on a cold stone and then in the oven. Then cook that pizza in about four minutes in a conventional oven,".

• Or finish on the stovetop.Not everyone has a pizza stone on the ready. In that case, you can cook your pizza on a steel or aluminum tray. You can stretch your pizza onto the tray top it with all your ingredients and put it into a conventional oven. What you'll normally find is the top will cook really well, but the bottom may not cook too well because you're putting a cold tray in a hot oven, So to finish it off, take the pizza out of the oven and turn my cooktop on and put the tray directly on the cooktop to brown the bottom.

• Finish with basil and extra-virgin olive oil.Don't put the basil and extra-virgin olive oil on before you cook the pizza, it will brown up too quickly.

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