PCOS Friendly Neapolitan-Style Pizza
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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
Chef's tipUse the same amount. All-purpose flour is a little coarser than finely milled 00 flour, so pizza or pasta dough may feel slightly less silky, but it still works well. - 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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