Hand-Stretched Classic Margherita Pizza with Buffalo Mozzarella

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A traditional Italian pizza featuring a hand-stretched dough topped with fresh buffalo mozzarella, tangy tomato sauce, and fragrant basil leaves. This italian-inspired pizza (vegetarian) ready in about 132 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

• 300 g all-purpose flour
• 2 g active dry yeast
• 180 ml warm water
• 2 tbsp olive oil
• 1 tsp salt
• 150 g canned San Marzano tomatoes
• 125 g fresh buffalo mozzarella
• 8 leaves fresh basil leaves
• 1 tbsp extra virgin olive oil

Instructions

1. Step 1: In a small bowl, dissolve 2 g active dry yeast in 180 ml warm water and let it activate for 5 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 300 g all-purpose flour and 1 tsp salt. Pour in the yeast mixture and 2 tbsp olive oil, mixing with your hands until a shaggy dough forms.
3. Step 3: Transfer the dough to a floured surface and knead vigorously for 10 minutes until the dough is smooth, elastic, and slightly tacky.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 hours until doubled in size.
5. Step 5: Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
6. Step 6: Punch down the dough and gently stretch it with your hands on a floured surface into a 12-inch (30 cm) circle, keeping the thickness about 3 mm, avoiding tears.
7. Step 7: Spread 150 g crushed canned San Marzano tomatoes evenly over the dough, leaving a 1-inch border around the edge.
8. Step 8: Tear 125 g fresh buffalo mozzarella into small chunks and scatter evenly over the tomato sauce.
9. Step 9: Bake the pizza on the preheated stone or baking sheet for 10-12 minutes until the crust is golden and cheese bubbles.
10. Step 10: Remove pizza from the oven, scatter 8 fresh basil leaves on top, and drizzle with 1 tbsp extra virgin olive oil before slicing and serving.