Napolitano pizza is really hard to replicate in a home oven so why try? However, NY-ish pizza is possible. I use this recipe, which uses ordinary AP flour and c

Napolitano pizza is really hard to replicate in a home oven so why try? However, NY-ish pizza is possible. I use this recipe, which uses ordinary AP flour and calls for a rise of several hours or overnight so you can make it without a big production. It's in metric, which makes it much easier to produce a consistent dough. https://cooking.nytimes.com/recipes/1017931-pizza-dough https://cooking.nytimes.com/recipes/1017931-pizza-dough Low-moisture, full-fat cheese is essential. Again, you could drain mozzarella di bufala, but that is one more step. Finally, sauce is what you can really play around with. I've gotten good results using just a tablespoon of tomato paste from a tube, or premade "pizza sauce" or cooked down marinara pasta sauce. I make the pizza on a pan, stick it in there to start, then pull the pan as soon as I can shake the pie free. Depending on how it cooks I'll use the broiler as well. Turns out great.