Ginger Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those recipes that proves simplicity is everything — just flour, water, salt, yeast, crushed San Marzano tomatoes, fresh mozzarella, and basil, and you end up with something that tastes like it came straight from Naples. There's no spice blend hiding in the dough or the sauce, which makes this a genuinely worry-free choice for anyone avoiding ginger or other warming spices that tend to sneak into unexpected places. The real magic here is the long cold ferment — anywhere from 18 to 72 hours in the refrigerator — which builds deep, complex flavor without a single additive. A fully preheated baking steel or stone at the highest temperature your oven can reach gives you that signature leopard-spotted cornicione and a crisp, golden underside that rivals anything you'd get at a pizzeria. The no-cook San Marzano sauce is crushed by hand and seasoned with nothing but salt, so the bright, clean tomato flavor stays front and center. Torn fresh mozzarella, a drizzle of good olive oil, and a handful of basil leaves scattered on after the bake keep every element tasting fresh and vibrant. This is the kind of recipe you'll want to make on repeat.
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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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