Hand-Tossed Classic Margherita Pizza

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A traditional Italian pizza featuring a hand-tossed crust topped with fresh mozzarella, tangy tomato sauce, and fragrant basil leaves. This Italian-inspired pizza recipe (vegetarian), ready in about 95 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 320 calories and feeds 4, 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.

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup warm water
• 1 tsp active dry yeast
• 1 tbsp olive oil
• 1 tsp salt
• 1 cup canned crushed tomatoes
• 8 oz fresh mozzarella
• 10 fresh basil leaves
• 1/2 tsp granulated sugar
• 1 clove minced garlic
• 1/4 tsp salt

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

Instructions

1. Step 1: In a small bowl, combine 3/4 cup warm water (about 110°F) with 1 tsp active dry yeast and 1/2 tsp granulated sugar. Stir gently and let it sit for 5-7 minutes until foamy and fragrant.
2. Step 2: In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour and 1 tsp salt. Make a well in the center, pour in the yeast mixture and 1 tbsp olive oil, then mix with a wooden spoon until a rough dough forms.
3. Step 3: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
4. Step 4: Meanwhile, prepare tomato sauce by combining 1 cup canned crushed tomatoes, 1 minced garlic clove, and 1/4 tsp salt in a bowl; stir well and set aside to let flavors meld.
5. Step 5: Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
6. Step 6: Punch down the risen dough and roll it out on a lightly floured surface into a 12-inch round. Transfer to a piece of parchment paper.
7. Step 7: Spread the tomato sauce evenly over the dough, tear 8 oz fresh mozzarella into chunks and distribute over the sauce.
8. Step 8: Slide the pizza on the parchment onto the preheated stone or baking sheet and bake for 12-15 minutes until the crust is golden and cheese is bubbly and slightly browned.
9. Step 9: Remove the pizza from the oven and immediately scatter 10 fresh basil leaves on top. Let cool for 2 minutes before slicing and serving.