Honestly, I prefer using good passata and just a bit of salt and olive oil. If you can't get passata, use crushed tomatoes and blend them first. Don't cook it, any canned tomato product has already been heated as part of the canning process. Quality matters, don't use the cheap cans from the supermarket.
I'm lucky that I have an absolutely fantastic Italian specialty store here in Copenhagen, where I can get amazing quality canned tomatoes and great cuts of cured meat for toppings. And 'nduja, oh boy the 'nduja. For cheese I actually use completely ordinary Danish Havarti, it's like a slightly aged low-moisture whole milk mozzarella, it melts great and it's available literally everywhere here.
Neapolitan pizza is something you really need a wood-fired oven or something that gets similarly hot. An ordinary oven won't cut it. As I live in an apartment and have very limited space for gadgets, I stick to Roman-style pizza tonde, where you can get absolutely amazing results in an ordinary oven with a baking steel (mine is an 8mm thick 8kg slab of iron from an industrial steelworks, but the commercial ones are great too).
I'm lucky that I have an absolutely fantastic Italian specialty store here in Copenhagen, where I can get amazing quality canned tomatoes and great cuts of cured meat for toppings. And 'nduja, oh boy the 'nduja. For cheese I actually use completely ordinary Danish Havarti, it's like a slightly aged low-moisture whole milk mozzarella, it melts great and it's available literally everywhere here.
Neapolitan pizza is something you really need a wood-fired oven or something that gets similarly hot. An ordinary oven won't cut it. As I live in an apartment and have very limited space for gadgets, I stick to Roman-style pizza tonde, where you can get absolutely amazing results in an ordinary oven with a baking steel (mine is an 8mm thick 8kg slab of iron from an industrial steelworks, but the commercial ones are great too).