Lupin Free Neapolitan-Style Pizza
Few things rival the satisfaction of pulling a blistered, bubbling pizza from a screaming-hot oven, and this Neapolitan-style version delivers that wood-fired magic right in your home kitchen. The dough comes together from just bread flour, salt, yeast, and water — a short ingredient list that keeps things clean and completely free of the legume-based flour additives that can sneak into commercial pizza doughs and mixes. A long cold ferment of 18 to 72 hours does the heavy lifting, building deep flavor and that signature chewy-yet-airy texture without any shortcuts or fillers. The sauce is equally pure: hand-crushed San Marzano tomatoes seasoned with nothing but sea salt, spread raw so the heat of the oven does the cooking. Torn fresh mozzarella, a drizzle of good olive oil, and a handful of basil leaves finish each pie with the kind of simplicity that lets every ingredient shine. Baking on a fully preheated steel or stone at the highest temperature your oven can reach is the real secret — it gives you that dramatic char on the cornicione and a crisp, golden underside in just minutes. 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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