Nitrate & Nitrite Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that looks deceptively simple but rewards patience at every step — and this version delivers the real thing without any of the processed meats or cured toppings that can sneak unwanted additives onto your plate. The ingredient list is refreshingly short: flour, water, salt, yeast, San Marzano tomatoes, fresh mozzarella, olive oil, and basil. Every component is whole and unprocessed, so you know exactly what you're eating. The dough undergoes a long cold ferment of up to three days, which builds a complex, slightly tangy flavor that no shortcut can replicate. A screaming-hot baking steel or stone gives the crust those gorgeous charred leopard spots and a crisp, crackery underside that holds up under the sauce. The tomatoes are crushed raw and seasoned simply, keeping the sauce bright and fresh rather than cooked down into something heavy. Torn fresh mozzarella melts into creamy pools, and a handful of basil leaves and a pinch of flaky salt at the end tie everything together beautifully.
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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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