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From Naples, Italy, Neapolitan pizza was originally made with a 00-flour resulting in a tender dough that is traditionally baked in a wood-fired oven at 900˚F for 90 seconds. More recently, in North America, this pizza is made with a 00- style flour. The result is a soft crust, with visible charred spots that bubble up around the border during baking and known in Italian as the cornicione.