Hand-Tossed Margherita Pizza with Fresh Basil and Mozzarella

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Classic Italian pizza with a thin, chewy crust topped with vibrant tomato sauce, fresh mozzarella, and aromatic basil leaves. This Italian-inspired pizza recipe, ready in about 35 minutes, pairs active dry yeast, warm water, all-purpose flour 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

• 1 tsp active dry yeast
• 1 cup (110°F) warm water
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup canned crushed tomatoes
• 2, minced garlic cloves
• 1 tsp dried oregano
• 8 oz, sliced fresh mozzarella
• 1/4 cup fresh basil leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp (for dusting) cornmeal

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, dissolve 1 tsp active dry yeast in 1 cup warm water (110°F) and let sit for 5 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 2 1/2 cups all-purpose flour and 1 tsp salt. Add the yeast mixture and 2 tbsp olive oil, stirring until a dough forms.
3. Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
4. Step 4: Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat.
5. Step 5: Meanwhile, mix 1 cup canned crushed tomatoes with 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to make the sauce.
6. Step 6: Punch down the dough and roll out on a surface dusted with 1 tbsp cornmeal into a 12-inch circle. Transfer to a pizza peel or parchment paper.
7. Step 7: Spread the tomato sauce evenly over the dough, then top with 8 oz sliced fresh mozzarella and scatter 1/4 cup fresh basil leaves.
8. Step 8: Slide the pizza onto the preheated stone or baking sheet and bake for 12-15 minutes until the crust is golden and cheese is bubbling.
9. Step 9: Remove from oven and let cool for 5 minutes before slicing and serving.