Cinnamon Free Neapolitan-Style Pizza
Few things hit quite like a perfectly blistered, wood-fired-style pizza made entirely from scratch at home. The dough comes together with just flour, salt, yeast, and water, then takes a long cold ferment in the refrigerator — anywhere from 18 to 72 hours — that builds serious depth of flavor and that signature chewy-yet-tender texture. The sauce is beautifully no-cook: hand-crushed San Marzano tomatoes seasoned with nothing but sea salt, keeping it bright, fresh, and intensely tomatoey. Torn fresh mozzarella, a drizzle of good olive oil, and a scatter of basil finish things off in true Neapolitan fashion. For anyone navigating a sensitivity to cinnamon, this recipe is naturally a worry-free zone — every single ingredient is straightforward and easy to verify, with zero spice blends or hidden seasonings to second-guess. A fully preheated baking steel or stone is the secret weapon here, giving you that crackling, charred underside that makes each slice taste like it came out of a proper pizzeria oven. Serve it the moment it comes off the board, because this one does not wait.
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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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