Artificial Flavors Free Neapolitan-Style Pizza
There is something deeply satisfying about a pizza built from nothing but a handful of honest ingredients — flour, water, salt, yeast, and a can of good tomatoes. This Neapolitan-style pie earns its flavor the old-fashioned way: a long cold ferment of up to 72 hours coaxes complexity out of the dough without a single shortcut or additive. The sauce is just hand-crushed San Marzano tomatoes seasoned with sea salt — no simmering, no seasoning packets, no mystery flavor enhancers hiding in the background. Fresh mozzarella, a drizzle of extra-virgin olive oil, and a scatter of basil leaves finish things off in the most straightforward and delicious way possible. Baking on a preheated steel or stone at the oven's highest temperature gives you that signature leopard-spotted cornicione and a crisp, airy crust that tastes like it came out of a wood-fired oven. Every element on this pizza is exactly what it says it is, which makes it a genuinely clean and crowd-pleasing choice for anyone keeping a close eye on what goes into their food.
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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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