MSG Free Neapolitan-Style Pizza
Few things beat a pizza made entirely from scratch with ingredients you can actually trust. Store-bought pies and even many restaurant versions sneak in flavor enhancers and additives that make them off-limits for anyone avoiding monosodium glutamate, but this recipe keeps things completely clean. The dough is just flour, salt, yeast, and water — nothing hidden, nothing processed. A long cold ferment of up to three days does all the heavy lifting, building deep, complex flavor the natural way so you never feel like anything is missing. The sauce is equally stripped back: hand-crushed San Marzano tomatoes seasoned with a pinch of sea salt, raw and bright, exactly as it should be. Fresh mozzarella, good olive oil, and basil leaves finish each pie with that classic Neapolitan simplicity that makes the whole thing feel both effortless and special. Baked on a screaming-hot steel or stone, the cornicione puffs and chars beautifully — proof that honest ingredients and a little patience are all you ever really needed.
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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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