Walnut Free Neapolitan-Style Pizza
Few things in the kitchen feel as satisfying as pulling a blistered, bubbling pizza off a screaming-hot baking steel and watching the cheese settle into golden pools. This is a true Neapolitan-style pie built on a slow cold-fermented dough — flour, water, salt, and a whisper of yeast left to develop deep flavor over 18 to 72 hours in the refrigerator. The result is a crust with an airy, charred cornicione and a center thin enough to fold, exactly the way it should be. The sauce is nothing more than crushed San Marzano tomatoes seasoned with sea salt — no cooking, no fuss — which keeps the flavor bright and clean against the richness of torn fresh mozzarella. A drizzle of extra-virgin olive oil and a handful of fresh basil leaves go on after the bake, so every element stays vivid and alive. For anyone navigating tree-nut concerns, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no hidden additions to second-guess. Make the dough the night before, and by tomorrow evening you're sliding the best pizza you've ever made onto the table.
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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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