Hand-Tossed Greek-Style Pizzeria Margherita Pizza

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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.

A classic hand-tossed pizza featuring fresh mozzarella, ripe tomatoes, and fragrant basil on a soft yet crisp crust inspired by Greek’s Pizzeria style. This Greek-inspired pizza recipe, ready in about 35 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 15 min Serves 4 Greek cuisine 350 cal/serving

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Ingredients

3 cups all-purpose flour
2 1/4 tsp (1 packet) active dry yeast
1 cup (110°F) warm water
2 tbsp olive oil
1 tsp salt
1 tsp granulated sugar
8 oz, sliced fresh mozzarella
2 medium, thinly sliced roma tomatoes
1/4 cup, torn fresh basil leaves
1/2 cup tomato sauce
1/4 cup grated Parmesan cheese

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Instructions

Step 1: In a large bowl, combine 1 cup warm water (110°F) with 2 1/4 tsp active dry yeast and 1 tsp granulated sugar; stir gently and let sit for 5 minutes until foamy and bubbly.
Step 2: Add 3 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture, then knead by hand or with a stand mixer fitted with a dough hook for 8-10 minutes until smooth and elastic; cover and let rise in a warm spot for 1 hour until doubled in size.
Step 3: Preheat your oven to 475°F and place a pizza stone or inverted baking sheet inside to heat.
Step 4: Punch down the dough and transfer to a lightly floured surface; stretch and toss by hand to form a 12-inch round crust about 1/4 inch thick with a slightly thicker edge.
Step 5: Spread 1/2 cup tomato sauce evenly over the crust, then layer 8 oz sliced fresh mozzarella and 2 medium thinly sliced roma tomatoes on top; sprinkle with 1/4 cup grated Parmesan cheese.
Step 6: Slide the prepared pizza onto the hot pizza stone and bake for 12-15 minutes until the crust is golden and cheese bubbles and slightly browns.
Step 7: Remove from oven and immediately scatter 1/4 cup torn fresh basil leaves over the pizza; let rest for 3 minutes before slicing and serving.