Pistachio Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that feels almost mythological — blistered cornicione, pools of melted mozzarella, and a sauce so simple it barely counts as cooking. The magic here comes from a long cold ferment, anywhere from 18 to 72 hours in the refrigerator, which builds the kind of complex, yeasty flavor that most homemade doughs never achieve. The sauce is nothing but crushed San Marzano tomatoes and salt, left raw so the heat of the oven does all the work, and the result is bright, fresh, and deeply savory. Torn fresh mozzarella, a drizzle of good olive oil, and a handful of basil leaves finish each pie with the kind of restraint that actually lets every ingredient shine. For anyone navigating nut allergies or avoiding tree nuts, this recipe is naturally free of any such concerns — every ingredient on the list is straightforward and easy to verify. A baking steel or stone cranked to the highest temperature your oven can reach is the real secret weapon, giving you that leopard-spotted char on the crust that makes this feel genuinely special. Make the dough, clear your schedule for the next evening, and prepare to ruin delivery pizza for yourself permanently.
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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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