Shellfish Free Neapolitan-Style Pizza
Few things in the kitchen are as satisfying as pulling a blistered, bubbling pizza off a screaming-hot baking steel and watching the cheese settle into golden, molten pools. This Neapolitan-style pie is built on a slow cold-fermented dough — anywhere from 18 to 72 hours in the refrigerator — which gives the crust that complex, slightly tangy flavor and the airy, charred cornicione that makes this style so iconic. The sauce is nothing more than crushed San Marzano tomatoes and sea salt, never cooked, so the brightness of the tomato stays completely alive under the heat. Torn fresh mozzarella, a drizzle of good olive oil, and a handful of basil leaves finish it off with the kind of simplicity that just works. The ingredient list is naturally free of any seafood or ocean-derived additions, so there's zero need to scan labels or worry about hidden shellfish derivatives sneaking into your meal. It's a pure, honest pizza — the kind that reminds you why this dish became beloved in the first place. Make the dough the night before, and dinner the next day practically takes care of itself.
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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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