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

By · Reviewed by AislePrompt Editorial · ·

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 ready in about 159 minutes blends 00 flour, water, fresh yeast into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Remove from oven, scatter 6 fresh basil leaves on top, drizzle with extra virgin olive oil to taste, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Hand-Stretched Neapolitan Pizza with San Marzano Tomato Sauce and Fresh Mozzarella take to make?

Total time is about 159 minutes (150 min prep + 9 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Hand-Stretched Neapolitan Pizza with San Marzano Tomato Sauce and Fresh Mozzarella?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Hand-Stretched Neapolitan Pizza with San Marzano Tomato Sauce and Fresh Mozzarella?

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 Neapolitan Pizza with San Marzano Tomato Sauce and Fresh Mozzarella 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.

What goes well with Hand-Stretched Neapolitan Pizza with San Marzano Tomato Sauce and Fresh Mozzarella?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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