Pecan Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those recipes that feels almost mythically simple — flour, water, salt, yeast, and a handful of pristine toppings — and that simplicity is exactly what makes it so satisfying to pull off at home. The dough gets a long cold ferment of anywhere from 18 to 72 hours, which builds a depth of flavor and that signature chewy-yet-airy texture you just can't rush. A screaming-hot baking steel or stone is the secret weapon here, coaxing a blistered, leopard-spotted cornicione and a crisp underside that rivals what comes out of a wood-fired oven. The sauce is nothing more than crushed San Marzano tomatoes and salt — no cooking required — which keeps it bright and fresh against the richly melted mozzarella. Torn basil and a pinch of flaky sea salt at the end tie everything together in the most effortless way. Because every ingredient in this recipe is naturally free of tree nuts, there's zero need to scrutinize labels or worry about unexpected add-ins sneaking into your dinner. This is the kind of pizza that makes you wonder why you ever ordered delivery.
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!