Neapolitan Pizza With Cashew Mozzarella

Neapolitan pizza is defined by heat and restraint: a very hot surface, a very thin base and no more than three things on top.

The dairy is the only substitution here, and cashew mozzarella melts closely enough that the style survives intact.

Domestic ovens do not reach Neapolitan temperatures, and a preheated stone is the closest workaround there is.

Once the base is right, the topping barely matters — which is the point of the style.