Almond Free Neapolitan-Style Pizza
Few things hit as deeply as a pizza with a blistered, airy crust, bright tomato sauce, and pools of melted fresh mozzarella — and this Neapolitan-style version delivers exactly that. The dough relies on just four ingredients: flour, salt, yeast, and cool water, with a long cold ferment of 18 to 72 hours doing the heavy lifting on flavor and that signature chewy-yet-tender texture. The sauce is equally stripped back — hand-crushed San Marzano tomatoes seasoned with salt and left completely uncooked, so the tomato flavor stays vivid and fresh under the heat. Torn mozzarella, a drizzle of good olive oil, and fresh basil after the bake round everything out without a single unnecessary addition. Because the ingredient list is so clean and straightforward, there's nothing hidden to worry about — no nut-based flours, no almond meal standing in for anything, just classic pizza fundamentals done right. A fully preheated baking steel or stone is the secret weapon here, giving the crust that deep golden underside and those gorgeous charred spots on the cornicione that make this feel genuinely pizzeria-worthy. Scatter on the flaky salt, slice it hot, and try not to eat the whole thing before it reaches the table.
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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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