Hand-Tossed Margherita Pizza with Fresh Basil and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Italian pizza with a thin, chewy crust topped with vibrant tomato sauce, fresh mozzarella, and aromatic basil leaves. This italian-inspired pizza ready in about 35 minutes pairs active dry yeast, (110°F) 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.

Prep: 20 min Cook: 15 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Hand-Tossed Margherita Pizza with Fresh Basil and Mozzarella take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hand-Tossed Margherita Pizza with Fresh Basil and Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep active dry yeast from drying out.

Can I substitute ingredients in Hand-Tossed Margherita Pizza with Fresh Basil and Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hand-Tossed Margherita Pizza with Fresh Basil and Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hand-Tossed Margherita Pizza with Fresh Basil and Mozzarella?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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