Seed Oil Free Neapolitan-Style Pizza
Few things hit harder than a pizza with a blistered, airy crust, tangy tomato sauce, and pools of melted fresh mozzarella — and this Neapolitan-style version delivers exactly that. The ingredient list is refreshingly short and clean: bread flour, San Marzano tomatoes, fresh mozzarella, and extra-virgin olive oil are the stars, with zero seed oils anywhere in sight. That matters more than it might seem, since most takeout and frozen pizzas are loaded with refined vegetable or canola oils in both the dough and the toppings. Here, the only fat doing any work is a drizzle of good olive oil, which adds richness and a faint peppery finish without any of the industrial processing concerns. The real magic is the cold ferment — parking the dough in the refrigerator for up to three days builds deep, complex flavor that a same-day dough simply can't match. A fully preheated baking steel or stone mimics the floor of a wood-fired oven, giving you that signature leopard-spotted char on the cornicione and a crisp, cracker-thin center. Finish with fresh basil and a pinch of flaky salt, and you've got a pizza that's genuinely hard to beat.
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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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