Hand-Tossed Neapolitan Pizza with Fresh Mozzarella and Basil

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

A soft and chewy Neapolitan-style pizza topped with fresh mozzarella, fragrant basil, and a simple tomato sauce. This italian-inspired pizza ready in about 119 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 550 calories and feeds 2, 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: 110 min Cook: 9 min Serves 2 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 160 ml warm water (about 105°F). Let sit for 5 minutes until foamy.
  2. Step 2: In a large mixing bowl, combine 250 g all-purpose flour and 1 tsp salt. Pour in the yeast mixture and 1 tbsp olive oil. Stir until a shaggy dough forms.
  3. Step 3: Knead the dough on a lightly floured surface 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 1.5 hours until doubled.
  4. Step 4: Preheat oven to 500°F with a pizza stone inside for at least 30 minutes.
  5. Step 5: For the sauce, crush 150 g canned San Marzano tomatoes with your hands in a bowl. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  6. Step 6: Roll out the risen dough on a floured surface into a 12-inch round with a thickness of about 5 mm.
  7. Step 7: Transfer the dough onto a pizza peel dusted with flour. Spread the tomato sauce evenly over the dough, leaving a 1-inch border.
  8. Step 8: Tear 125 g fresh mozzarella into chunks and distribute evenly over the sauce.
  9. Step 9: Slide the pizza onto the hot stone and bake for 7-9 minutes until crust puffs and edges are golden.
  10. Step 10: Remove from oven, scatter 10 fresh basil leaves on top, and drizzle 1 tbsp extra virgin olive oil before slicing and serving.

Frequently asked questions

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

Total time is about 119 minutes (110 min prep + 9 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 Neapolitan Pizza with Fresh Mozzarella and Basil?

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 all-purpose flour from drying out.

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

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 Neapolitan Pizza with Fresh Mozzarella and Basil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Neapolitan Pizza with Fresh Mozzarella and Basil?

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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