Neapolitan-style pizza baked in a gas pizza oven

Stretch out the same-day Neapolitan dough; basil can go on before baking, after, or both.

Bake, giving the pie a turn at about 35 seconds and attending to any spots that need colour; about a two-minute bake in total, a little darker than a super traditional Neapolitan.

Form the pizza on a wooden board, then transfer to a metal peel, which knocks excess flour off the bottom.

In the Koda the pie should have come out at a minute 45; at two minutes the back burned.

Turn the gas pizza oven on and let it heat about 45 minutes.