Neapolitan pizza, originated in Naples, Italy. What's special about this recipe is the temperature under which this pie is baked. It has to be high heat 750F to 930F otherwise it wont be Neapolitan pizza. Second thing is a dough, which has to be at least 60% hydration dough or higher. Higher the hydration more water is retained in the final product. But regardless of hydration we are aiming for crispy crust and moist inside.