Macadamia Free Neapolitan-Style Pizza
Few things in the kitchen are as satisfying as pulling a blistered, bubbling pizza off a screaming-hot baking steel and watching the steam rise from a perfectly charred crust. This Neapolitan-style pie is built on a slow cold-fermented dough — anywhere from 18 to 72 hours in the refrigerator — which gives it that complex, slightly tangy flavor and the kind of airy, chewy cornicione you'd expect from a proper Neapolitan pizzeria. The sauce is nothing more than hand-crushed San Marzano tomatoes and sea salt, left completely raw so the bright, acidic tomato flavor stays front and center once it hits the heat. Torn fresh mozzarella, a drizzle of good olive oil, and a handful of basil leaves finish it off with a simplicity that's genuinely hard to argue with. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-checking or substitution gymnastics required — just honest, classic pizza made the way it was meant to be. The technique rewards patience more than skill, and once you've nailed the stretch and the slide onto the peel, you'll wonder why you ever ordered delivery.
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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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