Lactose Free Neapolitan-Style Pizza
Few things beat a pizza built from scratch with a dough that's had time to develop real character in the fridge. The cold ferment — anywhere from 18 to 72 hours — is what gives the crust that slightly tangy, complex flavor and the kind of open, airy crumb you'd expect from a proper Neapolitan pie. Stretched thin over your knuckles and launched onto a screaming-hot baking steel, it blisters and chars at the edges in a way that no delivery box can replicate. The sauce is nothing but hand-crushed San Marzano tomatoes and salt — raw, bright, and intentionally loose so it steams into the dough rather than weighing it down. Fresh mozzarella, a drizzle of good olive oil, and basil added after the bake round everything out with clean, unfussy flavors. Because the cheese here is fresh mozzarella rather than a processed blend, those who are sensitive to lactose may find it far more manageable — fresh mozzarella is naturally lower in lactose than aged or processed cheeses. This is the kind of recipe that turns a regular evening into something worth clearing your schedule for.
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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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