Turkey Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that feels almost mythical — blistered, chewy, impossibly light — and this version nails every detail without any meat on the ingredient list whatsoever. The dough is built on a long cold ferment of up to 72 hours, which is what gives the crust that complex, slightly tangy flavor and the kind of open, airy crumb you usually only find at a wood-fired pizzeria. San Marzano tomatoes crushed by hand and seasoned simply with sea salt make a sauce that's bright and fresh, never cooked down or heavy. Fresh mozzarella, a drizzle of good olive oil, and basil added right at the end keep the toppings clean and vibrant. The real secret weapon here is a fully preheated baking steel or stone at the oven's highest temperature, which mimics the intense floor heat of a Neapolitan oven and produces that signature leopard-spotted char on the cornicione. There's no need to scan labels or second-guess deli counters — every ingredient here is straightforward and easy to source. The result is a pizza that's genuinely stunning, and it comes together with nothing more than flour, water, salt, yeast, and a little patience.
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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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