Naturally Leavened Thin-Crust Pizza with San Marzano Tomatoes and Fresh Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A crisp, airy pizza featuring a slow-fermented dough topped with vibrant tomato sauce and aromatic fresh basil for a classic yet elevated experience. This american-inspired sheet pan (vegetarian) ready in about 55 minutes pairs teaspoons active dry yeast, (110°F) warm water, bread flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups (110°F) warm water
• 3 1/2 cups bread flour
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil
• 1 can (14 oz) San Marzano tomatoes
• 2 tablespoons olive oil
• 2 cloves, minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 3 ounces, sliced fresh mozzarella
• 1/2 cup, torn fresh basil
• 1 tablespoon olive oil

Instructions

1. Step 1: In a large bowl, combine 2 1/4 teaspoons active dry yeast and 1 1/2 cups warm water (110°F), stirring until dissolved; let sit for 5 minutes until foamy.
2. Step 2: Add 3 1/2 cups bread flour, 1 1/2 teaspoons salt, and 1 tablespoon olive oil to the bowl, mixing until a shaggy dough forms.
3. Step 3: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, then place in a greased bowl, cover with a damp cloth, and let rise for 1 hour at room temperature until doubled.
4. Step 4: Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
5. Step 5: In a small saucepan, heat 2 tablespoons olive oil over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant; add 14 ounces crushed San Marzano tomatoes, 1 teaspoon dried oregano, and 1/2 teaspoon salt, then simmer for 10 minutes.
6. Step 6: Punch down risen dough and roll into a 12-inch circle on a floured surface; transfer to a floured pizza peel.
7. Step 7: Spread 3/4 cup tomato sauce evenly over dough, leaving a 1/2-inch border, then arrange 3 ounces sliced fresh mozzarella.
8. Step 8: Bake on preheated pizza stone for 12-15 minutes until crust is golden and cheese bubbles.
9. Step 9: Top with 1/2 cup torn fresh basil and brush crust with 1 tablespoon olive oil; rest 5 minutes before slicing.