Neapolitan recipes are easy. You just use flour, water, salt and yeast. The challenging part is finding the ideal amounts of yeast for your intended fermentation schedule and temperaturs. Given enough time, you don’t even need much in way of skills when making the dough.
Where the actual magic happens is when it’s time to bake. Even with a perfect dough, it takes experience to produce great results. I’d put my money on a skilled pizzaiolo with a poor dough rather than a beginner with a perfect dough.
If you struggle to troubleshoot your efforts, my best advice is to write down everything you do; amounts, times, temperatures, take photos along the way and post it all here. You can spend time searching the forum, Youtube or internet for every issue instead, but that would most likely just take more time and is less likely to end with success. There is tons of knowledge and expertise here that can help you identify where your troubles lie and how to proceed.
