"Neapolitan pizza is a masterclass in textural perfection. It strikes the perfect balance between fluffy and crisp, making us yearn for more with each bite. As the toppings are traditionally minimal, usually sticking only to tomatoes, mozzarella, and fresh basil, the quality of the dough is very much at the forefront and definitely requires some finesse. There are many steps to making the perfect Neapolitan pie at home, but the process surprisingly starts with a very specific choice of flour."
"In Tasting Table's recipe for Neapolitan pizza dough, recipe developer Miriam Hahn advises using the 00 type of flour. The number 00 indicates that it's the most finely ground flour on the market - coarser grinds are marked with the numbers 0, 1, and 2. The reason why 00 flour is considered a superior choice for Neapolitan pizza is because its powdery texture improves the elasticity of the dough."
Neapolitan pizza requires a dough that balances fluffy and crisp textures, placing dough quality at the forefront when toppings are minimal. The 00 flour type is the most finely ground and its powdery texture improves dough elasticity, reducing tearing during stretching. The same flour benefits homemade pasta and creative shapes by providing flexibility. Major grocery chains and brands like King Arthur sell 00 pizza flour. Dough preparation requires patience with multiple rest periods, including one between 12 and 24 hours to allow fermentation that creates air bubbles and contributes to the light, airy crust.
Read at Tasting Table
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