Brazil Nut Free Neapolitan-Style Pizza
Few things hit the way a properly made Neapolitan pizza does — that blistered, chewy cornicione, the bright crushed tomato sauce, and pools of melted fresh mozzarella all coming together in one perfect bite. The dough relies on a long cold ferment of up to 72 hours, which builds serious depth of flavor and that signature stretchy, airy texture you just can't rush. A screaming-hot baking steel or stone cranked to 500–550°F is the secret weapon here, mimicking the intense heat of a wood-fired oven and delivering a crisp, golden underside in just minutes. The sauce is beautifully simple — hand-crushed San Marzano tomatoes seasoned with sea salt and left completely raw, so the heat of the oven does all the work and keeps the flavor fresh and vibrant. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety to deal with — just clean, classic components you can feel confident about. A scatter of fresh basil and a pinch of flaky salt right before serving ties the whole thing together with an effortless, restaurant-quality finish. Make all four dough balls and invite people over, because this is absolutely the kind of pizza that disappears fast.
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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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