Hand-Stretched Margherita Pizza with Fresh Basil and Mozzarella

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Classic Italian-style pizza with a thin, chewy crust topped with tangy tomato sauce, fresh mozzarella, and aromatic basil leaves baked to perfection. This Italian-inspired pizza recipe, ready in about 90 minutes, pairs all-purpose flour, active dry yeast, warm water (110°F) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, 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: 80 min Cook: 10 min Serves 4 Italian cuisine 340 cal/serving

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Ingredients

3 1/2 cups all-purpose flour
2 1/4 tsp (1 packet) active dry yeast
1 1/4 cups warm water (110°F)
2 tbsp olive oil
1 tsp salt
1 tsp sugar
1 cup canned crushed tomatoes
1 garlic clove, minced
8 oz fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves
1 tbsp extra virgin olive oil

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Instructions

Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast and 1 tsp sugar in 1 1/4 cups warm water (110°F). Let sit for 5-7 minutes until foamy.
Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 1 tsp salt. Make a well and pour in the yeast mixture and 2 tbsp olive oil. Stir to form a dough.
Step 3: Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled.
Step 4: Preheat oven to 500°F with a pizza stone or baking sheet inside.
Step 5: Prepare sauce by mixing 1 cup canned crushed tomatoes with 1 minced garlic clove.
Step 6: Punch down dough and divide into two balls. Roll or stretch one ball into a 12-inch circle on parchment paper.
Step 7: Spread half the tomato sauce evenly over the dough, leaving a 1-inch border. Distribute 4 oz sliced fresh mozzarella on top.
Step 8: Slide pizza on parchment onto hot pizza stone and bake for 8-10 minutes until crust is golden and cheese bubbly.
Step 9: Remove pizza, scatter 1/8 cup fresh basil leaves, and drizzle with 1/2 tbsp extra virgin olive oil before slicing and serving.