High Fructose Corn Syrup Free Neapolitan-Style Pizza
Few things beat a pizza made entirely from scratch with ingredients you can actually trust. So many store-bought sauces and pre-made doughs sneak in sweeteners that have no business being anywhere near a classic Neapolitan pie, but this recipe keeps everything clean and honest — just flour, water, salt, yeast, hand-crushed San Marzano tomatoes, fresh mozzarella, olive oil, and basil. The dough gets a long cold ferment of up to three days in the refrigerator, which builds a complex, slightly tangy flavor that no shortcut can replicate. When it hits a screaming-hot baking steel or stone, the crust puffs into a beautifully charred cornicione with a crisp, golden underside and a tender, airy interior. The sauce is nothing but whole peeled tomatoes crushed by hand and seasoned with salt — no cooking, no additives, just bright, pure tomato flavor that lets the quality of the ingredient shine. Fresh basil and a pinch of flaky sea salt at the end tie the whole thing together in the most satisfying way. This is the kind of pizza that makes you wonder why you ever ordered delivery.
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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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