BHA & BHT Free Neapolitan-Style Pizza
Few things beat a pizza built entirely from scratch with clean, whole ingredients — no preservatives, no additives, just flour, water, salt, yeast, and time doing all the heavy lifting. That long cold ferment in the refrigerator, anywhere from 18 to 72 hours, is where the real magic happens, coaxing deep flavor and a beautifully extensible dough that stretches like a dream. The sauce is equally stripped back: hand-crushed San Marzano tomatoes seasoned with nothing but sea salt, never cooked, so every bite tastes bright and fresh. Torn fresh mozzarella, a drizzle of extra-virgin olive oil, and a handful of basil leaves finish things off — every single ingredient is exactly what it says it is, with nothing hidden in the label. For anyone avoiding synthetic antioxidants like BHA and BHT, this kind of from-scratch approach sidesteps the processed shortcuts where those additives tend to sneak in. A fully preheated baking steel cranked to 500–550°F gives you that signature leopard-spotted cornicione and a crisp, golden underside that rivals anything coming out of a wood-fired oven. This is the kind of pizza that makes you wonder why you ever ordered delivery.
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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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