Rice Free Neapolitan-Style Pizza
Few things hit the way a properly made Neapolitan pizza does — that blistered, chewy cornicione, the bright San Marzano tomato sauce, and pools of fresh mozzarella all coming together in one glorious bite. The dough here is built from just bread flour, water, salt, and yeast, so there's absolutely no rice flour or rice-based filler sneaking in anywhere. A long cold ferment of up to three days does the heavy lifting on flavor, giving you that complex, slightly tangy base you'd expect from a serious pizzeria without any shortcuts. The sauce is equally pure — whole peeled tomatoes crushed by hand and seasoned with salt, never cooked, which keeps the flavor fresh and vivid. Stretching the dough over your knuckles and sliding it onto a screaming-hot baking steel is genuinely one of the most satisfying things you can do in a home kitchen. The result is a pizza with real char, a crisp underside, and toppings that taste like they belong together — finished with fresh basil and a pinch of flaky salt right before serving. If you've been hunting for a from-scratch pizza that doesn't rely on any grain substitutes or alternative flours, this is exactly the recipe to bookmark.
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!