Classic Neapolitan Pizza with NA-300L

Here is my go-to Neapolitan pizza recipe using the LUROPA NA-300L rotary oven. The 500°C stone chamber gives perfect leopard-spot char in just 90 seconds.\n\nDough: 500g Tipo 00 flour, 325ml water, 10g salt, 3g fresh yeast. Ferment 24h at room temperature.\n\nTopping: San Marzano tomato sauce, fresh mozzarella di bufala, basil leaves, extra virgin olive oil.\n\nBake at max temperature on the rotating stone. The auto-rotation ensures even blistering without manual turning. Result: pillowy cornicione with a crisp, airy base.