Learn to make restaurant-quality Neapolitan pizza at home with precise ingredient measurements and the Skycorps Wood Fired Cyber Pizza Oven . This guide breaks down dough ratios (500g flour, 325ml water, 10g salt, 2g yeast), topping quantities, and oven settings for perfect results. With Skycorps’ 450°F preheat in 20 minutes, 360° rotation, and even heat distribution, you’ll achieve a charred, puffy crust in 60-90 seconds—just like in Naples. Discover why this oven’s stainless steel build and included accessories (peel, stone, mat) simplify the process for home cooks.
Craving that iconic Neapolitan pizza—thin, foldable center, puffy cornicione (edge) with charred spots, and fresh, simple toppings? The key is precision: exact ingredient ratios, high heat, and quick cooking.
Let’s break down the process with measurements that work, step by step.
Ingredients (Makes 4 Pizzas, 12” Each)
Dough
- 500g “00” flour (low-protein, ideal for soft crust; substitute with all-purpose if needed)
- 325ml lukewarm water (105-110°F / 40-43°C)
- 10g fine sea salt (2 tsp)
- 2g fresh yeast (or 0.6g active dry yeast, ¼ tsp)
- 5ml extra virgin olive oil (1 tsp, optional, for elasticity)
- 60-70g San Marzano tomato passata (strained, no seeds; ¼ cup)
- 120g fresh mozzarella di bufala (drained, 4 oz)
- 5ml extra virgin olive oil (1 tsp)
- 4-5 fresh basil leaves
- Pinch of flaky sea salt (optional, post-bake)
Step 1: Prepare the Neapolitan Dough (8-24 Hours in Advance)
- In a large bowl, whisk the flour and salt together.
- In a separate cup, dissolve the yeast in 50ml of the warm water. Let sit 5 minutes until frothy.
- Make a well in the flour mixture. Pour in the yeast water, remaining 275ml water, and olive oil (if using).
- Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 8-10 minutes. The dough should be smooth, elastic, and slightly sticky.
- Place in an oiled bowl, cover with plastic wrap, and let rise at room temperature (70-75°F / 21-24°C) for 1 hour.
- Divide into 4 equal portions (170g each). Shape into tight balls, place on a floured tray, cover with a damp cloth, and ferment for 8-24 hours in the fridge.
Step 2: Preheat the Skycorps Wood Fired Cyber Pizza Oven
- Assemble the oven with its folding legs (no tools needed—perfect for outdoor use).
- Fill the sliding pellet tray with premium hardwood pellets (hickory or oak work best for a subtle smoky flavor).
- Plug in the oven, turn the dial to “High,” and let preheat. The built-in digital thermometer will hit 850°F in 20 minutes—faster than any traditional wood-fired oven.
- Leave the 360° rotating pizza stone inside during preheating to ensure it’s evenly hot.
Step 3: Prepare Toppings & Prep Workspace
- Drain the mozzarella di bufala on paper towels to remove excess moisture (wet toppings make soggy crusts). Tear into small pieces.
- Strain the San Marzano passata to remove excess liquid—you want a thick, spreadable sauce.
- Set up your workspace with the Skycorps silicone pastry mat (included) to prevent sticking. Dust lightly with “00” flour.
Step 4: Stretch the Dough (No Rolling Pin!)
- Take one dough ball out of the fridge 30 minutes before baking. Let it come to room temperature.
- On the Skycorps silicone mat, press the dough gently with your fingertips, starting from the center and working outward (leave the edge slightly thicker).
- Lift the dough, drape it over your knuckles, and rotate slowly, letting gravity stretch it to 12 inches. Avoid pulling—this breaks gluten strands.
Step 5: Assemble the Pizza
- Place the stretched dough on the Skycorps pizza peel (dust lightly with semolina flour to prevent sticking).
- Spread 60-70g tomato passata evenly, leaving a ½-inch border for the cornicione.
- Tear the mozzarella over the sauce—don’t overdo it (too much cheese makes the pizza soggy).
- Drizzle with 5ml olive oil.
- Open the oven door, slide the pizza onto the rotating stone using the peel.
- Close the door. The oven’s internal fan circulates heat, while the rotating stone ensures every inch cooks uniformly.
- Set a timer for 60 seconds. Check—you want a puffy, slightly charred crust and bubbly cheese. Bake 30 seconds more if needed.
- Use the peel to transfer the pizza to a wooden board.
- Tear fresh basil leaves over the top, add a pinch of flaky salt if desired.
- Slice with a pizza wheel (included in the Skycorps accessory kit) and serve immediately—Neapolitan pizza is best eaten within 5 minutes of baking.
