Mushroom Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that feels almost mythical — blistered, chewy, and deeply satisfying in a way that's hard to replicate at home. This version gets surprisingly close, thanks to a long cold ferment that builds real flavor and a screaming-hot baking steel that mimics the floor of a wood-fired oven. The sauce is nothing more than crushed San Marzano tomatoes and salt, which sounds almost too simple until you taste it — bright, fresh, and just acidic enough to balance the richness of torn fresh mozzarella. Every ingredient here is straightforward and naturally free of fungi, so there's no need to scan labels or swap anything out. The dough takes patience but very little active effort, and the reward is a cornicione that puffs and chars in all the right places. A handful of fresh basil and a pinch of flaky salt at the end pull the whole thing together in the most effortless 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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