Citrus Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those recipes that proves great food doesn't need a long ingredient list — just good technique and quality components. The dough comes together with flour, water, salt, and a whisper of yeast, then a long cold ferment of up to three days does the heavy lifting, building deep flavor and that signature chewy-yet-airy texture. The sauce is nothing more than crushed San Marzano tomatoes seasoned with salt — no cooking required — which keeps it bright and fresh without any citrus-based brighteners or additives you might find in jarred alternatives. Torn fresh mozzarella, a drizzle of extra-virgin olive oil, and a handful of basil finish each pie with effortless elegance. A fully preheated baking steel or stone is the secret weapon here, mimicking the intense floor heat of a wood-fired oven and delivering that coveted leopard-spotted cornicione and crisp, golden underside. Every single ingredient in this recipe is naturally free from citrus, so there's no substituting or label-scanning required — just straightforward, honest pizza made the way it was meant to be.
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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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