Hazelnut Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that feels almost mythical — blistered crust, pooling mozzarella, bright tomato sauce — and this version nails every element with nothing more than flour, water, salt, yeast, and a handful of honest toppings. The dough relies on a long cold ferment of 18 to 72 hours, which builds the kind of complex, slightly tangy flavor you usually only get at a proper pizzeria. Stretching it over your knuckles and watching it go paper-thin is genuinely satisfying, and that thick, untouched cornicione puffs into something spectacular under the heat of a fully preheated baking steel. The sauce is deliberately uncooked — just crushed San Marzano tomatoes and salt — so the fresh acidity stays bright and doesn't compete with the creamy torn mozzarella. For anyone navigating tree-nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients, and every component is straightforward enough that there's no guesswork about what's in it. A scatter of fresh basil and a pinch of flaky sea salt right before serving ties the whole thing together in the most effortless way. Make the dough the night before and you'll have the best pizza you've ever pulled out of your own oven.
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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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