Oats Free Neapolitan-Style Pizza
Few things in the kitchen feel as satisfying as pulling a blistered, bubbling pizza off a screaming-hot baking steel, and this Neapolitan-style version delivers exactly that kind of moment. The dough is built on just four ingredients — bread flour or 00 flour, sea salt, instant yeast, and cool water — so there's nothing hidden in the mix that could cause concern for anyone avoiding grain-based additives or oat-derived fillers sometimes found in commercial pizza bases. A long cold ferment of 18 to 72 hours does the heavy lifting, developing a complex, slightly tangy flavor and that signature chewy-yet-airy crumb without any shortcuts. The sauce is equally pure: hand-crushed San Marzano tomatoes seasoned with salt and nothing else, spread thin and left uncooked so the heat of the oven does all the work. Torn fresh mozzarella, a drizzle of good olive oil, and a scatter of basil leaves finish each pie with the kind of simplicity that makes every bite taste intentional. The cornicione — that puffy, charred rim — is the reward for stretching the dough properly and giving your oven a full hour to preheat, so don't rush either step. Serve it straight from the board with a pinch of flaky salt and you'll 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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