Breastfeeding Friendly Neapolitan-Style Pizza
There is something deeply satisfying about a pizza that starts with a cold ferment and ends with blistered, charred edges straight from a screaming-hot oven. This classic Neapolitan-style pie is built on a short list of real, wholesome ingredients — bread flour, San Marzano tomatoes, fresh mozzarella, olive oil, and basil — which makes it a genuinely nourishing option when you're paying close attention to what goes into your body. The long cold ferment, anywhere from 18 to 72 hours, does the heavy lifting on flavor so you're not relying on any additives or preservatives to make it taste good. Fresh mozzarella brings calcium and protein to every slice, while the uncooked San Marzano sauce keeps the tomatoes bright and nutrient-rich rather than cooked down into something flat. The olive oil drizzle adds healthy fats that round out the whole thing beautifully. It's the kind of homemade meal that feels indulgent but is actually grounded in simple, quality ingredients you can feel good about eating.
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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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