Carrageenan Free Neapolitan-Style Pizza
Few things beat a pizza built from scratch with nothing but flour, water, salt, yeast, crushed tomatoes, fresh mozzarella, olive oil, and basil — and that simplicity is exactly what makes this recipe so trustworthy. Many store-bought sauces and processed cheeses sneak in stabilizers and thickeners that can be hard to spot on a label, so making everything from scratch here puts you fully in control of what goes into each bite. The dough gets a long cold ferment of anywhere from 18 to 72 hours, which builds a deep, complex flavor and that signature chewy-yet-airy texture you'd expect from a proper Neapolitan pie. Crushing whole San Marzano tomatoes by hand and leaving the sauce raw keeps it bright and fresh, with no cooking or additives needed to make it taste incredible. A screaming-hot baking steel or stone is the secret weapon — it mimics the floor of a wood-fired oven, giving you a blistered, leopard-spotted cornicione and a crisp, golden underside in just minutes. Torn fresh mozzarella, a drizzle of good olive oil, and a handful of basil scattered on right before serving round everything out with clean, vibrant flavor. 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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