Capsaicin Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that feels almost mythological — blistered, chewy, impossibly light — and this version delivers every bit of that magic without a trace of heat or spice. The sauce is nothing but hand-crushed San Marzano tomatoes and sea salt, which means no hidden chili flakes, no red pepper, no capsaicin of any kind sneaking in through a jarred marinara. That simplicity is actually the whole point: the tomatoes are bright and sweet, the fresh mozzarella melts into creamy pools, and a handful of basil leaves at the end keeps everything tasting clean and alive. The real secret here is the cold ferment — letting the dough rest in the refrigerator for up to three days builds a depth of flavor that no quick-rise shortcut can replicate. A fully preheated baking steel or stone at the highest temperature your oven can reach is what gives you that signature char on the cornicione and a crisp, golden underside. This is the kind of pizza that makes you genuinely 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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