Wood-fired ovens will cook Neapolitan Pizza at 800-905 degrees within 60-90 seconds.
The oven has a small mouth and a low dome.
With the high heat and the special dimensions of the oven, the pizza pies bake perfectly, even in such a short period of time.
Unlike American pizza crusts which are usually crispy, the Neapolitan crust is soft and chewy.
Pizza in Naples is very soft, the version made in the USA is slightly less soft. The specific flour used in Neapolitan Pizza is called “OO” flour which is a finely milled pure wheat flour with no additives.
Please note these other common factors about traditional Pizza Napoletana: