Hand-Stretched Neapolitan Style Margherita Pizza

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

Classic Neapolitan pizza with a tender, airy crust topped with fresh tomatoes, mozzarella, and basil. This italian-inspired pizza ready in about 85 minutes pairs grams all-purpose flour, warm water, teaspoon active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 10 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, dissolve 1 teaspoon active dry yeast in 180 ml warm water and let stand for 5 minutes until foamy.
  2. Step 2: In a large mixing bowl, combine 300 grams all-purpose flour and 1 teaspoon salt. Pour in the yeast mixture and 1 tablespoon extra virgin olive oil. Stir to combine, then knead on a floured surface for 8-10 minutes until dough is smooth and elastic.
  3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
  4. Step 4: Preheat oven to 500°F (260°C) and place a pizza stone or inverted baking sheet inside to heat.
  5. Step 5: Punch down the dough and transfer to a floured surface. Stretch or roll it into a 12-inch circle about 1/4-inch thick, using your hands to create a slightly raised edge.
  6. Step 6: Sprinkle 1 tablespoon cornmeal on a pizza peel or parchment paper, transfer the dough onto it. Spread 150 grams crushed canned San Marzano tomatoes evenly over the dough, season with a pinch of sea salt.
  7. Step 7: Tear 150 grams fresh mozzarella into small pieces and scatter evenly over the sauce. Add 10 fresh basil leaves on top.
  8. Step 8: Slide the pizza onto the preheated stone and bake for 7-9 minutes until the crust is puffed and golden and cheese is melted and bubbly.
  9. Step 9: Remove from oven, drizzle with a little extra virgin olive oil if desired, slice, and serve hot.

Frequently asked questions

How long does Hand-Stretched Neapolitan Style Margherita Pizza take to make?

Total time is about 85 minutes (75 min prep + 10 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 Neapolitan Style Margherita Pizza?

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 grams all-purpose flour from drying out.

Can I substitute ingredients in Hand-Stretched Neapolitan Style Margherita Pizza?

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 Style Margherita Pizza 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 Style Margherita Pizza?

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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