The humble Pizza Napoletana.

that wasn’t cooked at all high enough temp to be considered a neapolitan

I have cooked enough pizzas to know, that's a par baked crust with toppings added later

>>21443028 (OP)
Humble, I'm not too sure. Theres an air of pretentious pizza-gatekeeping many pizza traditionalists fall into.

This is humble: the hardest part is making a starter but its easier than it seems
(use yeast instead if no starter)

< 5-7 hour Cast Iron Sourdough Focaccia Pizza for the anons.
Dough (High-Hydration Blob):
>add 1 cup any type wheat flour + 1 tsp salt, mix
>add 1/3-2/3 cup sourdough starter
>1/2 cup room temp water
>mix until no dry flour
>rest for 30 min
>start a series of stretch and folds at 30 min intervals, 2-4 times

Sauce:
>canned or make your own

Shaping The Pizza:
>start a series of coil folds at 30 min intervals, 2-4 times
>dough should form smooth surface and bubbles
>lightly oil large cast iron pan
>transfer dough to pan
>gently spread dough to cover pan, then dimple
>rest for 30 min - 90 min
>dough should fill out bottom of pan and have lots of bubbles
>add cheese, sauce, toppings

Traditional Oven Settings:
>preheat toaster oven or regular oven to 375 °F
>place cast iron inside (middle or lower rack, test)
>bake for 20 minutes
>remove pizza base and cool for 5-10 min
>cut anyway you want like a true /ck/ master
>pair with anything

>>21443028 (OP)
How do you eat it?

>>21443082
I like to roll it into a burrito after putting a few rollie eggs in the center.

>>21443028 (OP)
third world pizza
this is no different than that video of the African tribeswoman cooking an ostrich egg by cracking it into hot dirt

>>21444420
Italian pizza is the culinary equivalent of this