Legume Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that feels almost mythical — blistered, chewy, impossibly light — and this version delivers every bit of that magic right from your home oven. The dough relies on just four ingredients: flour, salt, yeast, and water, with a long cold ferment of up to three days doing the heavy lifting on flavor and that signature stretchy texture. The sauce is equally stripped back, nothing more than hand-crushed San Marzano tomatoes and salt, which means you get pure, bright tomato flavor without any hidden additives to worry about. Fresh mozzarella, a drizzle of good olive oil, and torn basil finish things off in the most satisfying way. For anyone avoiding legumes, this recipe is naturally a safe bet — every single component is clean and straightforward, with no beans, lentils, or pulse-derived ingredients anywhere in sight. The real trick is getting your baking steel or stone screaming hot for a full hour so the crust chars and puffs the way it should, giving you that leopard-spotted cornicione that makes a Neapolitan pie so unmistakable. Scatter on the basil, hit it with flaky salt, and eat it immediately — this one waits for no one.
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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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