Neapolitan-Style Margherita Pizza with Fresh Mozzarella

By · Reviewed by AislePrompt Editorial · ·

A classic Italian pizza featuring a thin, tender crust topped with vibrant tomato sauce, fresh mozzarella, and fragrant basil leaves. This italian-inspired pizza (vegetarian) ready in about 90 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: 80 min Cook: 10 min Serves 2 Italian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, dissolve 1 tsp active dry yeast in 160 ml warm water (about 110°F) and let it bloom for 5 minutes until foamy.
  2. Step 2: Add 250 g all-purpose flour, 1 tsp salt, and 1 tbsp extra virgin olive oil to the yeast mixture. Stir with a wooden spoon until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
  3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
  4. Step 4: Preheat the oven to 500°F (260°C) with a pizza stone or baking sheet inside for at least 30 minutes.
  5. Step 5: In a small bowl, mix 120 g crushed San Marzano tomatoes with 1/2 tsp salt and 1/4 tsp sugar to taste.
  6. Step 6: Roll out the risen dough into a 12-inch circle on a floured surface. Transfer carefully onto parchment paper.
  7. Step 7: Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
  8. Step 8: Tear 125 g fresh mozzarella into pieces and distribute evenly on the pizza.
  9. Step 9: Slide the pizza with parchment onto the preheated stone and bake for 7-9 minutes until crust is golden and cheese is bubbling.
  10. Step 10: Remove from oven and immediately scatter 8 fresh basil leaves on top. Drizzle with a little olive oil if desired and serve hot.

Equipment for this recipe

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Frequently asked questions

How long does Neapolitan-Style Margherita Pizza with Fresh Mozzarella take to make?

Total time is about 90 minutes (80 min prep + 10 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 Neapolitan-Style Margherita Pizza with Fresh 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 all-purpose flour from drying out.

Can I substitute ingredients in Neapolitan-Style Margherita Pizza with Fresh 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 Neapolitan-Style Margherita Pizza with Fresh Mozzarella 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.

Is Neapolitan-Style Margherita Pizza with Fresh Mozzarella vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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