Folded Neapolitan Pizza with Imported San Marzano Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Italian-style pizza featuring a thin, easily folded crust topped with rich San Marzano tomato sauce, fresh mozzarella, and fragrant basil. This Italian-inspired pizza recipe, ready in about 100 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 90 min Cook: 10 min Serves 2 Italian cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, dissolve 7 g active dry yeast in 325 ml warm water (about 105°F) and let sit for 5 minutes until foamy.
  2. Step 2: Add 500 g all-purpose flour and 10 g salt to the yeast mixture, stirring to form a rough dough; knead on a floured surface for 10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour until doubled in size.
  3. Step 3: Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, then add 400 g canned San Marzano tomatoes, 1 tsp sugar, and black pepper to taste. Simmer for 15 minutes, breaking up the tomatoes with a spoon until the sauce thickens.
  4. Step 4: Preheat oven to 500°F with a pizza stone inside for 45 minutes. Divide dough into two balls and roll each out into a 12-inch thin circle on a floured surface.
  5. Step 5: Spread half the tomato sauce evenly over each dough circle, tear 100 g fresh mozzarella into pieces and distribute on top, then scatter half of the 15 g fresh basil leaves.
  6. Step 6: Transfer pizza to the hot stone and bake for 7-9 minutes until crust is golden and cheese is bubbling. Remove and fold gently in half. Serve immediately.

Frequently asked questions

How long does Folded Neapolitan Pizza with Imported San Marzano Tomatoes take to make?

Total time is about 100 minutes (90 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Folded Neapolitan Pizza with Imported San Marzano Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Folded Neapolitan Pizza with Imported San Marzano Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Folded Neapolitan Pizza with Imported San Marzano Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Folded Neapolitan Pizza with Imported San Marzano Tomatoes?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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