Chestnut Free Neapolitan-Style Pizza
Few things hit as deeply as a blistered, chewy pizza fresh from a screaming-hot oven, and this Neapolitan-style version delivers exactly that kind of primal satisfaction. The dough is built on just four ingredients — flour, salt, yeast, and water — with an 18-to-72-hour cold ferment doing the heavy lifting to develop a complex, slightly tangy flavor and that signature airy cornicione. The sauce is equally stripped back: hand-crushed San Marzano tomatoes seasoned with salt and left completely raw, so the heat of the oven does the cooking and preserves a bright, fresh tomato punch. Torn fresh mozzarella, a drizzle of good olive oil, and a handful of basil leaves finish things off with the kind of simplicity that's genuinely hard to argue with. Because every component here is a whole, recognizable ingredient, there's no guesswork about what's actually in your food — no fillers, no hidden additions, just clean building blocks assembled with care. A baking steel or stone preheated for a full hour is the secret weapon that mimics a wood-fired deck, giving you that crackly, leopard-spotted underside at home. Make the dough on a Friday, and by Sunday you're pulling off something that tastes like it came out of a Naples pizzeria.
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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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