Hand-Stretched Margherita Pizza with Fresh Basil

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A classic Italian pizza featuring a thin, hand-stretched crust topped with fresh tomato sauce, mozzarella, and fragrant basil leaves. This Italian-inspired pizza recipe (vegetarian), ready in about 87 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 180 ml warm water
• 7 g (1 packet) active dry yeast
• 1 tsp salt
• 2 tbsp olive oil
• 200 g canned crushed tomatoes
• 150 g fresh mozzarella cheese
• 10 fresh basil leaves
• 1/2 tsp granulated sugar
• 1, minced garlic clove

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 small bowl, dissolve 7 g active dry yeast and 1/2 tsp granulated sugar in 180 ml warm water (about 105°F). Let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, combine 300 g all-purpose flour and 1 tsp salt. Make a well in the center and pour in the yeast mixture and 2 tbsp olive oil. Mix with a spoon until dough forms.
3. Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a clean towel, and let rise for 1 hour at room temperature until doubled.
4. Step 4: Preheat your oven to 475°F (245°C) and position a pizza stone or inverted baking sheet inside to heat.
5. Step 5: Prepare the sauce by combining 200 g canned crushed tomatoes with 1 minced garlic clove in a bowl. Season with a pinch of salt.
6. Step 6: On a floured surface, stretch or roll the dough into a 12-inch circle. Transfer it carefully to a piece of parchment paper.
7. Step 7: Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Tear 150 g fresh mozzarella into chunks and distribute evenly on top.
8. Step 8: Slide the pizza (with parchment) onto the hot stone or baking sheet. Bake for 10-12 minutes until the crust is golden and cheese is bubbling.
9. Step 9: Remove the pizza from the oven and scatter 10 fresh basil leaves on top before slicing and serving.