Xanthan Gum Free Neapolitan-Style Pizza
Classic Neapolitan pizza is one of those dishes that feels almost mythical — blistered, chewy, impossibly light — and the good news is that it's completely achievable at home with nothing more than flour, water, salt, yeast, and a very hot oven. There are no stabilizers or additives hiding in this dough, just a slow cold ferment of up to 72 hours that builds extraordinary flavor and that signature stretchy, open crumb all on its own. The sauce is equally pure: hand-crushed San Marzano tomatoes seasoned with a pinch of sea salt, never cooked, so the bright acidity stays intact right up until it hits the heat. Torn fresh mozzarella, a drizzle of good olive oil, and a scatter of basil after the bake round everything out in the most satisfying way. Getting a baking steel or stone screaming hot for a full hour is the real secret — it mimics the floor of a wood-fired oven and gives you that deep golden underside and puffed, charred cornicione that makes this style so iconic. Each pizza bakes in just minutes, so the whole process feels almost theatrical once you get going. Whether you're feeding a crowd or just treating yourself on a Friday night, this is the kind of from-scratch cooking that makes you wonder why you ever ordered delivery.
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!