Soy Free Neapolitan-Style Pizza
Few things in the kitchen feel as satisfying as pulling a blistered, leopard-spotted pizza from a screaming-hot oven, and this Neapolitan-style version delivers exactly that. The dough is built from just four ingredients — flour, salt, yeast, and water — and a long cold ferment of up to three days does the heavy lifting, developing a complex, slightly tangy flavor that no quick-rise shortcut can match. The sauce is equally stripped back: hand-crushed San Marzano tomatoes seasoned with sea salt, never cooked, so the bright acidity stays front and center. Torn fresh mozzarella, a drizzle of good olive oil, and a scatter of basil finish each pie with classic restraint. Because every component here is naturally free of soy in any form, there's no need to audit labels or worry about hidden additives sneaking in through processed sauces or pre-shredded cheese blends. A fully preheated baking steel or stone is the real secret weapon — it mimics the floor of a wood-fired oven and gives the cornicione that gorgeous char in just minutes. Make the dough on a Friday night and you'll be eating the best pizza of your week by Sunday.
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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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