Turmeric Free Neapolitan-Style Pizza
Few things in the kitchen feel as satisfying as pulling a blistered, bubbling pizza off a screaming-hot baking steel, and this Neapolitan-style version delivers that wood-fired magic right from your home oven. The dough is built on just four ingredients — bread flour, salt, yeast, and cool water — and a long cold ferment of anywhere from 18 to 72 hours does the heavy lifting, developing a complex, slightly tangy flavor and that signature chewy-yet-airy cornicione. The sauce is equally unfussy: hand-crushed San Marzano tomatoes seasoned with nothing but sea salt, kept raw so the bright, fruity acidity stays front and center. Torn fresh mozzarella, a drizzle of good olive oil, and a scatter of basil after the bake round everything out in the most classic way possible. Because every component here is straightforward and whole, there's no need to scan labels or worry about hidden spice blends sneaking in unwanted ingredients — what you see is exactly what you get. The technique of preheating your baking steel or stone for a full hour is the real secret weapon, giving the crust that deep golden underside and those gorgeous leopard-spotted char marks that make a Neapolitan pie so instantly recognizable. Make the dough on a Friday night and you'll be sliding perfect pizzas onto the table by Sunday without breaking a sweat.
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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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