THE OG - Neapolitan-style Pizza

AVPN uses a stringent set of rules to guarantee a true Neapolitan pizza. They include:
- The dough must be made with only water, yeast, salt and flour.
- Ingredients must be mixed in order, starting with the water.
- The final dough must be sticky, soft, elastic and easily removed from the surface.
- The dough must be allowed to rest at 23 °C (73.4 °F).
- The dough must be allowed to rest twice.
- The base must be stretched by hand.
- The middle of the bases must be less than 1/8 inch (.25-centimetre) thick, and the edges about an inch (2.5 centimetres high).
- The dough must be cooked in a wood oven at around 450 to 510 °C (850 to 950 °F) for between 60 to 90 seconds.
