Sesame Free Neapolitan-Style Pizza
Few things hit as deeply as a pizza with a blistered, airy crust, pools of melted fresh mozzarella, and a sauce that tastes like summer in a can. This Neapolitan-style approach leans on a cold ferment of 18 to 72 hours, which does the heavy lifting on flavor and gives the dough that signature stretch and chew you'd expect from a proper pizzeria. The sauce is nothing but crushed San Marzano tomatoes and salt — no cooking, no fuss — and it stays bright and slightly chunky under the heat of a screaming-hot oven. A baking steel or stone cranked to 500–550°F is what gets you that deeply charred cornicione and crisp underside without a wood-fired oven in your backyard. For anyone navigating sesame sensitivities, this recipe is refreshingly clean — every ingredient is straightforward, with no tahini, sesame oil, or seed-studded toppings hiding anywhere in the list. Fresh basil and a pinch of flaky sea salt at the end are the only finishing touches you need, and they make the whole thing feel effortlessly elegant. 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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