Low Sugar Neapolitan-Style Pizza
Few things hit harder than a pizza built on nothing but flour, water, salt, yeast, and the best tomatoes you can find. This Neapolitan-style pie keeps the ingredient list ruthlessly short, which means every element has to earn its place — and every element does. The sauce is raw, crushed San Marzano tomatoes seasoned with a pinch of salt, nothing more, so the bright, slightly sweet acidity of the tomatoes comes through completely unmasked. Fresh mozzarella, a drizzle of good olive oil, and a scatter of basil finish things off in the most classic way possible. What makes this recipe genuinely exciting is the cold ferment. Parking the dough in the refrigerator for anywhere between 18 and 72 hours develops a depth of flavor and a stretchy, extensible texture that a same-day dough simply cannot match. A fully preheated baking steel or stone at the oven's highest setting replicates the intense floor heat of a wood-fired oven, giving you that signature puffed, leopard-spotted cornicione and a crisp, deeply golden underside. Because every ingredient here is whole and unprocessed — no jarred sauce, no pre-shredded cheese, no packaged dough — there is nothing sneaking in unwanted sweeteners or additives. This is pizza at its most honest, and it is absolutely worth the wait.
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Learn more →Ingredients
4 servings
For the dough
- 500g (about 3 ⅓ cups) bread flour or 00 flour, plus more for dusting
- 1 tsp fine sea salt
- ½ tsp instant yeast
- 325ml (about 1 ⅓ cups) cool water (65°f/18°c)
For the sauce
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp fine sea salt
For topping
- 8 oz fresh mozzarella, torn into rough pieces
- 2 tbsp extra-virgin olive oil
- ¼ cup fresh basil leaves
For serving
- flaky sea salt, to taste
Instructions
- 1
In a large mixing bowl, whisk together the bread flour, fine sea salt, and instant yeast. Add the cool water and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 20 minutes.
- 2
Turn the dough out onto an unfloured surface and knead for 8–10 minutes until smooth, supple, and slightly tacky but not sticky — it should pass the windowpane test, stretching thin enough to see light through without tearing. Return it to the bowl, cover tightly with plastic wrap, and refrigerate for 18–72 hours. The long cold ferment develops flavor and extensibility.
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