Black Pepper Free Neapolitan-Style Pizza
Few things hit as deeply as a blistered, bubbling pizza pulled straight from a screaming-hot oven, and this Neapolitan-style version delivers exactly that kind of primal satisfaction. The dough relies on a long cold ferment — anywhere from 18 to 72 hours in the refrigerator — which builds remarkable depth of flavor and that signature chewy-yet-airy texture without a single complicated technique. The sauce is beautifully minimal: hand-crushed San Marzano tomatoes seasoned with nothing but fine sea salt, keeping the bright, sweet tomato flavor front and center. Torn fresh mozzarella, a drizzle of good olive oil, and a scatter of basil after the bake round everything out in the most classic way possible. For anyone avoiding black pepper, this recipe is a genuine gift, because traditional Neapolitan pizza already skips it entirely — there's nothing to substitute or work around here. Every ingredient on the list is naturally free of it, from the simple four-ingredient dough to the barely-there sauce and the fresh toppings. A preheated baking steel or stone cranked to its highest setting is the key to getting that leopard-spotted cornicione and crispy underside that make this style so iconic. Slice it immediately and eat it fast — this is one pizza that does not 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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