Caffeine Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that feels almost mythic — blistered, chewy, and deeply satisfying in a way that no delivery box can replicate. The dough here is built on a long cold ferment of anywhere from 18 to 72 hours, which means the flavor develops slowly and naturally, giving you that complex, slightly tangy crust without any shortcuts. A no-cook San Marzano tomato sauce keeps things bright and fresh, while torn mozzarella and a drizzle of good olive oil round out the toppings with effortless elegance. Every single ingredient in this recipe is naturally free of caffeine, so there's nothing to second-guess or swap out — just straightforward, beautiful food. The real key is getting your baking steel or stone screaming hot for a full hour before you bake, which is what creates that signature leopard-spotted char on the cornicione. Fresh basil and a pinch of flaky sea salt at the end make the whole thing sing. This is the kind of recipe you'll want to make on a weekend when you can let the process unfold — and then immediately want to make again.
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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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