Seeds Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that feels almost mythic — blistered, chewy crust, bright tomato sauce, and pools of melted mozzarella straight from a screaming-hot oven. The beauty here is that every single ingredient is exactly what it appears to be: flour, water, salt, yeast, crushed San Marzano tomatoes, fresh mozzarella, olive oil, and basil. No spice blends, no seasoning packets, no hidden extras that might sneak in unwanted seeds. For anyone navigating a seeds-free approach, that kind of total ingredient transparency is genuinely rare in a pizza recipe. The dough relies on a long cold ferment — anywhere from 18 to 72 hours in the refrigerator — which does the heavy lifting in terms of flavor and that signature stretchy, open crumb. You don't need anything fancy to make it work, just time and a baking steel or stone preheated until it's absolutely saturated with heat. The result is a cornicione that puffs and chars in all the right places, with a crisp underside and a tender, airy interior that's hard to believe came out of a home oven. Fresh basil and a pinch of flaky sea salt at the end keep things clean and vibrant without adding anything complicated to the equation. This is the kind of pizza that makes you 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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