Mustard Free Neapolitan-Style Pizza
Few things hit as purely as a well-made Neapolitan pizza, and this one delivers the real deal — blistered, charred cornicione, a thin and chewy center, and that bright, barely-cooked tomato sauce that makes everything sing. The ingredient list is refreshingly short: bread flour or 00 flour, San Marzano tomatoes crushed by hand, fresh mozzarella, good olive oil, and basil. No condiments, no marinades, no hidden seasonings — just honest, classic components that happen to be completely free of mustard in any form. The long cold ferment, anywhere from 18 to 72 hours in the refrigerator, is where the magic quietly happens, building a depth of flavor that a same-day dough simply can't match. Getting your baking steel or stone screaming hot for a full hour before you bake is non-negotiable — that intense bottom heat is what gives you the crisp, golden underside you'd expect from a proper wood-fired oven. Stretching the dough over your knuckles rather than rolling it keeps the air bubbles intact so the rim puffs and chars beautifully in those few minutes of baking. Finish with fresh basil and a pinch of flaky salt, and you've got a pizza that tastes like it came from a tiny trattoria in Naples rather than your home kitchen.
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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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