Hand-Stretched Pizza with Fresh Tomato Sauce and Mozzarella

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A classic pizza featuring a hand-stretched thin crust topped with freshly made tomato sauce and creamy mozzarella cheese. This italian-inspired pizza (vegetarian) ready in about 87 minutes blends all-purpose flour, warm water, (1 packet) active dry 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 650 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.

Ingredients

• 300 g all-purpose flour
• 180 ml warm water
• 7 g (1 packet) active dry yeast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 200 g canned crushed tomatoes
• 2, minced garlic cloves
• 1 tsp dried oregano
• 150 g, sliced fresh mozzarella
• a handful fresh basil leaves

Instructions

1. Step 1: In a small bowl, combine 180 ml warm water and 7 g active dry yeast with 1 tsp sugar. Stir gently and let sit for 5-7 minutes until foamy and activated.
2. Step 2: In a large mixing bowl, whisk together 300 g all-purpose flour and 1 tsp salt. Make a well in the center and pour in the yeast mixture along with 2 tbsp olive oil. Stir with a wooden spoon until combined, then knead the dough on a floured surface for about 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. Step 4: While the dough rises, prepare the sauce: heat 1 tbsp olive oil in a small saucepan over medium heat, add 2 minced garlic cloves, and sauté for 1 minute until fragrant. Add 200 g canned crushed tomatoes and 1 tsp dried oregano, simmer on low heat for 15 minutes until thickened, stirring occasionally.
5. Step 5: Preheat your oven to 250°C (480°F) and place a pizza stone or baking sheet inside to heat.
6. Step 6: Punch down the dough and roll it out on a floured surface into a 30 cm circle. Transfer the dough to a piece of parchment paper.
7. Step 7: Spread the tomato sauce evenly over the dough, leaving a 2 cm border around the edges. Distribute 150 g sliced fresh mozzarella over the sauce.
8. Step 8: Slide the pizza with the parchment onto the hot stone or baking sheet and bake for 10-12 minutes until the crust is golden and cheese is bubbling and slightly browned.
9. Step 9: Remove from oven, scatter fresh basil leaves over the pizza, slice, and serve immediately.