Hand-Stretched Margherita Pizza with Fresh Basil

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

A classic Italian pizza featuring a thin, hand-stretched crust topped with fresh tomato sauce, mozzarella, and fragrant basil leaves. This italian-inspired pizza (vegetarian) ready in about 87 minutes pairs all-purpose flour, warm water, (1 packet) 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.

Prep: 75 min Cook: 12 min Serves 2 Italian cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Hand-Stretched Margherita Pizza with Fresh Basil take to make?

Total time is about 87 minutes (75 min prep + 12 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 Hand-Stretched Margherita Pizza with Fresh Basil?

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 Hand-Stretched Margherita Pizza with Fresh Basil?

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 Hand-Stretched Margherita Pizza with Fresh Basil 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.

Is Hand-Stretched Margherita Pizza with Fresh Basil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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