Hand-Stretched Neapolitan Style Margherita Pizza

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

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.

Classic Neapolitan pizza with a tender, airy crust topped with fresh tomatoes, mozzarella, and basil. This Italian-inspired pizza recipe, ready in about 85 minutes, pairs all-purpose flour, warm water, 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

300 grams all-purpose flour
180 ml warm water
1 teaspoon active dry yeast
1 teaspoon salt
1 tablespoon extra virgin olive oil
150 grams canned San Marzano tomatoes
150 grams fresh mozzarella cheese
10 fresh basil leaves
a pinch sea salt
1 tablespoon cornmeal

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Instructions

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.
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.
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.
Step 4: Preheat oven to 500°F (260°C) and place a pizza stone or inverted baking sheet inside to heat.
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.
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.
Step 7: Tear 150 grams fresh mozzarella into small pieces and scatter evenly over the sauce. Add 10 fresh basil leaves on top.
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.
Step 9: Remove from oven, drizzle with a little extra virgin olive oil if desired, slice, and serve hot.