Honey 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 — the ingredient list is short, every element earns its place, and there is absolutely no sweetener of any kind involved, which makes it a natural fit for anyone avoiding honey or other added sugars in their food. The dough relies on a long cold ferment of up to 72 hours, which is where all the complex, slightly tangy flavor comes from without needing anything extra to coax it along. San Marzano tomatoes crushed by hand and seasoned with just sea salt become a sauce so bright and clean it would be a shame to cook it down. Fresh mozzarella, a drizzle of good olive oil, and a handful of basil go on just before the pie hits a screaming-hot baking steel, and the whole thing bakes in minutes to a blistered, leopard-spotted crust with a molten, bubbling center. The result 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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