Last but not least the baking step. To make a doc Neapolitan pizza you need a wood-fired oven. Ours is a Valoriani, one of the best. Fire should be put on the left facing the oven to facilitate a regular hot air circulation inside the oven (clockwise), while the oven's mouth (entrance) should not be straight but slightly oblique in order to obstruct opposite currents that would make the temperature lower in some spots inside the oven. The ideal oven temperature is 485°C (905°F) and the cooking time is about 60-90 seconds until the cornicione (crust) gets charred showing the typical leopard's spots.

The colour of a doc Neapolitan pizza is never uniform. An homogeneous colour would indicate a wrong oven temperature (too low) or even worse a scarce leavening process.