Gelatin Free Neapolitan-Style Pizza
Few things hit as deeply as a pizza built on nothing but flour, water, salt, yeast, and the best tomatoes you can find. This Neapolitan-style pie is a masterclass in restraint — a long cold ferment of up to 72 hours does the heavy lifting, developing a dough that's airy, chewy, and just kissed with char around the cornicione. The sauce is raw San Marzano tomatoes crushed by hand and seasoned simply, which keeps the flavor bright and clean without any cooking shortcuts. Torn fresh mozzarella, a drizzle of good olive oil, and a scatter of basil finish things off in the most classic way possible. Every single ingredient here is naturally free of animal-derived gelling agents, so there's nothing to scrutinize or swap out — just honest, whole components from start to finish. A fully preheated baking steel or stone at your oven's highest setting gets you that blistered, leopard-spotted crust that's usually only achievable in a wood-fired oven. Make the dough on a Friday night and you'll be pulling perfect pizzas by Sunday without breaking a sweat.
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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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