Peanut 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 to develop deep, complex flavor and that signature chewy-yet-airy crust. A raw San Marzano tomato sauce, crushed by hand and left completely uncooked, keeps the topping bright and fresh rather than heavy or sweet. Torn fresh mozzarella melts into golden, bubbling pools, and a final scatter of basil and flaky sea salt ties everything together in the most classic way possible. The entire ingredient list is naturally free of peanuts and peanut-derived products, so there's no label-scanning or substitution anxiety — just clean, simple cooking from start to finish. The technique takes a little patience with the ferment and the preheat, but the actual hands-on work is approachable and genuinely fun, especially the part where you stretch the dough over your knuckles and watch it go translucent. This is the kind of pizza that makes you 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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