Hand-Stretched Neapolitan Pizza with San Marzano Tomato Sauce and Fresh Mozzarella

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 developed and reviewed.

A classic Neapolitan pizza featuring a tender, chewy dough topped with bright San Marzano tomato sauce and creamy mozzarella, baked to perfection. This Italian-inspired pizza recipe, ready in about 159 minutes, pairs 00 flour, water, fresh yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 150 min Cook: 9 min Serves 2 Italian cuisine 450 cal/serving

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Ingredients

250 g 00 flour
160 ml water
3 g fresh yeast
5 g salt
10 ml olive oil
100 g San Marzano tomatoes, crushed
125 g fresh mozzarella cheese
6 fresh basil leaves
1 garlic clove
to taste sea salt
to drizzle extra virgin olive oil

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

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Instructions

Step 1: In a large bowl, dissolve 3 g fresh yeast in 160 ml lukewarm water, then gradually add 250 g 00 flour and 5 g salt, mixing until a rough dough forms. Add 10 ml olive oil and knead on a floured surface for 10 minutes until smooth and elastic.
Step 2: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for about 2 hours until doubled in size.
Step 3: Preheat your oven to 500°F (260°C) with a pizza stone inside for at least 30 minutes to achieve a hot baking surface.
Step 4: On a lightly floured surface, stretch the dough gently into a 10-inch circle, avoiding pressing out the air bubbles to keep it airy.
Step 5: Spread 100 g crushed San Marzano tomatoes evenly over the dough, season with a pinch of sea salt and 1 finely minced garlic clove, then tear 125 g fresh mozzarella into chunks and distribute over the sauce.
Step 6: Bake the pizza on the hot stone for 7-9 minutes until the crust is puffed and slightly charred, and the cheese is bubbly.
Step 7: Remove from oven, scatter 6 fresh basil leaves on top, drizzle with extra virgin olive oil to taste, and serve immediately.