Cashew 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 exactly that kind of moment. The dough is built on just four ingredients — flour, salt, yeast, and cool water — with a long cold ferment of up to three days doing all the heavy lifting on flavor and that signature chewy-yet-airy texture. The sauce is equally unfussy: hand-crushed San Marzano tomatoes seasoned with nothing but salt, kept raw so the bright, slightly sweet tomato flavor stays front and center. Torn fresh mozzarella, a drizzle of good olive oil, and a handful of basil leaves finish each pie with the kind of simplicity that's genuinely hard to improve on. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally worry-free — every ingredient is straightforward and easy to source without scanning labels for hidden additives. The real secret is patience with the preheat: a full hour at your oven's highest setting means the steel or stone is hot enough to give you that leopard-spotted crust and crisp undercarriage that make this style so craveable. Make the dough once and you'll find yourself planning your whole week around pizza night.
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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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