This classic Neapolitan ham and mushroom pizza relies on moisture control. Mushrooms, mozzarella and cooked ham can all release water, so the topping must be prepared carefully to protect the soft but properly cooked center.

This Neapolitan pizza balances bright tomato, smoky provola, fresh basil and freshly ground black pepper. Its success depends on restraint: provola is more assertive than fior di latte, so the cheese must support the dough rather than dominate it.

Traditional Neapolitan sausage and friarielli pizza with Tipo 00 dough, three oven methods, wine pairing and Italian beer pairing.