Rye Free Neapolitan-Style Pizza

Total time24 hr 50 min

Prep time30 min

Cook time20 min

Few things hit as deeply as a pizza with a blistered, airy crust, pools of melted fresh mozzarella, and that bright, barely-cooked tomato sauce — and this Neapolitan-style version delivers exactly that. The dough is built from bread flour or 00 flour, which means it's naturally free of rye and any of the digestive concerns that grain can bring, with no substitutions or workarounds needed. A long cold ferment of up to three days does the heavy lifting on flavor, developing that signature tang and extensibility that makes the dough stretch beautifully without snapping back. The sauce is nothing more than crushed San Marzano tomatoes and salt — raw, chunky, and intensely fresh — which lets the quality of each ingredient shine through. Baking on a preheated steel or stone at the highest temperature your oven can reach creates those coveted charred spots on the cornicione and a crisp, golden underside that rivals anything from a wood-fired oven. Torn fresh mozzarella, a drizzle of good olive oil, and basil scattered on at the end keep everything clean, simple, and absolutely craveable. This is the kind of pizza that makes you wonder why you ever ordered delivery.

About Fig

Fig 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
King Arthur Baking Company Unbleached Bread Flour King Arthur Flour Organic Unbleached Bread Flour, 5 lbs Bob's Red Mill Unbleached Artisan Bread Flour - 5 Lb Pillsbury Best Bread Flour - 5 LB Bob's Red Mill® Unbleached Enriched Artisan Bread Flour
See all
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!