I've made plenty of pizza recipes, with all kinds of doughs and fillings, but I really wanted to get to the authentic Italian recipe of Neapolitan pizza, which is made from slow-rising dough in a cold place and baked in a wood-fired oven. I will tell you from the start it's a supreme recipe, mega delicious, perfect in texture and with a taste you'll never forget. This fact has been proven by many relatives and friends for two years, since I started the tests with the wood oven.
The dough for this pizza ferments slowly for 2-3 days in the refrigerator, so you have to plan the process in advance. That's the only inconvenience. On the pizza day, you just remove the dough from the fridge, shape, leave it to rise for 3 hours and start baking. This way, the crust will be thin, with airy edges, tender, elastic and very tasty, just like the Italian one, maybe even better!
If you have a wood oven, or plan on having, you will definitely appreciate all the tips below. But you can also prepare it in the classic oven, maybe not with the same result (yet, very close) by improvising a wood oven with the help of a pan, as in Gennaro's Pizza recipe, step 10.
I'm thinking now that I must try the super supreme version of this dough and make it with natural sourdough. It seems like I'm not done with the pizza dough recipes just yet ...