Artificial Food Coloring Free Neapolitan-Style Pizza
Few things beat a pizza built entirely from scratch with ingredients you can actually trust. This dough comes together with just flour, salt, yeast, and water — nothing synthetic, nothing unnecessary — and a long cold ferment of up to three days does all the heavy lifting on flavor. The sauce is equally stripped back: hand-crushed San Marzano tomatoes seasoned with a pinch of sea salt, never cooked, never doctored with anything artificial. Torn fresh mozzarella, a drizzle of good olive oil, and a handful of basil leaves round out the toppings, so every component on that pizza is exactly what it looks like. A screaming-hot baking steel or stone gives you that blistered, leopard-spotted cornicione that makes Neapolitan-style pizza so craveable — no shortcuts, no mystery additives required. It's the kind of homemade pie that makes you wonder why you ever ordered delivery in the first place.
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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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