Hand-Tossed Neapolitan-Style Pizza with San Marzano Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A classic Neapolitan-style pizza featuring a airy hand-tossed crust topped with homemade San Marzano tomato sauce and fresh mozzarella. This italian-inspired pizza ready in about 90 minutes blends all-purpose flour, 105°F warm water, (1 packet) active dry yeast into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 1/2 cups all-purpose flour
• 1 1/4 cups, 105°F warm water
• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/2 tsp salt
• 2 tbsp extra virgin olive oil
• 1 cup, crushed San Marzano canned tomatoes
• 2, minced fresh garlic cloves
• 10 leaves, torn fresh basil leaves
• 8 oz, sliced fresh mozzarella cheese
• to taste sea salt
• optional, to taste crushed red pepper flakes

Instructions

1. Step 1: In a small bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 1/4 cups warm water (105°F). Let sit for 5 minutes until frothy.
2. Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 1 1/2 teaspoons salt. Add the yeast mixture and 2 tablespoons extra virgin olive oil. Mix until a sticky 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: While the dough rises, prepare the sauce: In a small saucepan over medium heat, combine 1 cup crushed San Marzano tomatoes, 2 minced garlic cloves, and 5 torn basil leaves. Simmer gently for 10 minutes until slightly thickened. Season with sea salt to taste and remove from heat.
5. Step 5: Preheat oven to 500°F and place a pizza stone inside if available. Divide the dough into two equal portions and roll out each on a floured surface into a 12-inch circle with a slightly thicker edge.
6. Step 6: Spread half of the tomato sauce evenly over each dough circle, leaving a 1-inch border. Top with half of the sliced 8 ounces fresh mozzarella cheese and sprinkle with the remaining torn basil leaves.
7. Step 7: Transfer pizzas to the oven (using a peel or inverted baking sheet) and bake for 8-10 minutes until the crust is golden and cheese is bubbling and slightly browned.
8. Step 8: Remove from oven, drizzle with a little extra virgin olive oil, and sprinkle crushed red pepper flakes if using before slicing and serving.