Citric Acid Free Neapolitan-Style Pizza
Few things hit harder than a pizza with a blistered, airy crust, pools of melted fresh mozzarella, and a sauce that tastes purely of tomato. This dough relies on just four ingredients — flour, salt, yeast, and cool water — with a long cold ferment doing all the heavy lifting to build deep, complex flavor without any additives or preservatives. The sauce is nothing more than hand-crushed San Marzano tomatoes and salt, which means no hidden acids, no citric-acid-spiked canned products, and no mystery ingredients sneaking into your meal. For anyone navigating citric acid sensitivities, that simplicity is genuinely hard to find in a pizza recipe, since so many store-bought sauces and processed cheeses rely on it as a preservative. Fresh mozzarella and extra-virgin olive oil round out the toppings, keeping everything clean and straightforward. A screaming-hot baking steel or stone does the work of a wood-fired oven, giving you that signature leopard-spotted cornicione and crispy undercarriage right at home. Finish with fresh basil and a pinch of flaky salt, and you have a pizza that's as honest and satisfying as it gets.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!