Pregnancy Friendly Neapolitan-Style Pizza
Few things satisfy a craving quite like a perfectly blistered, chewy-rimmed pizza made entirely from scratch at home. This version keeps the ingredient list clean and intentional — bread flour, San Marzano tomatoes, fresh mozzarella, olive oil, and basil — so you know exactly what's going into every bite, which matters a lot when you're eating for two. The long cold ferment (anywhere from 18 to 72 hours in the fridge) does the heavy lifting on flavor, giving the dough a depth and extensibility that makes it genuinely easy to stretch by hand. Fresh mozzarella is used here rather than processed alternatives, and the no-cook tomato sauce means you're working with simple, whole ingredients from start to finish. Cooking at the highest oven temperature your range can hit — ideally on a baking steel or stone — produces that signature charred cornicione and crisp underside without any mystery additives. Topping it with fresh basil and a pinch of flaky salt right before serving keeps things bright and aromatic. It's the kind of homemade meal that feels indulgent but is actually grounded in straightforward, wholesome cooking.
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!