Folded Neapolitan Pizza with Imported San Marzano Tomatoes

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

Ingredients

• 500 g all-purpose flour
• 7 g active dry yeast
• 325 ml warm water
• 10 g salt
• 30 ml extra virgin olive oil
• 400 g can San Marzano tomatoes
• 200 g fresh mozzarella cheese
• 15 g fresh basil leaves
• 2 garlic cloves
• 1 tsp sugar
• to taste black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

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.