Neapolitan-Style Margherita Pizza with San Marzano Tomato Sauce

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

A thin-crust Neapolitan pizza topped simply with San Marzano tomato sauce, fresh mozzarella, and basil, baked at high temperature for a tender, blistered crust. This italian-inspired pizza ready in about 164 minutes blends 00 flour, active dry yeast, warm water 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 550 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.

Prep: 150 min Cook: 14 min Serves 2 Italian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 5 g active dry yeast with 180 ml warm water and let activate for 5 minutes until foamy.
  2. Step 2: Combine 280 g 00 flour and 1 tsp salt in a large bowl. Add the yeast mixture and knead on a floured surface for 10 minutes until smooth and elastic. Cover and let rise 2 hours at room temperature.
  3. Step 3: Crush 150 g San Marzano tomatoes by hand in a bowl and season with a pinch of salt.
  4. Step 4: Preheat your oven to its highest setting (around 550°F) with a pizza stone inside for at least 45 minutes.
  5. Step 5: Divide dough into 2 equal portions. Roll out each into a thin 10-inch circle on a floured surface.
  6. Step 6: Spread half of the tomato sauce evenly over each dough circle, leaving a 1-inch border.
  7. Step 7: Tear 125 g fresh mozzarella into pieces and distribute evenly on top.
  8. Step 8: Bake each pizza on the hot stone for 5-7 minutes until the crust is puffed and charred in spots, and cheese is melted.
  9. Step 9: Remove pizzas and garnish with 8 fresh basil leaves and drizzle 1 tbsp extra virgin olive oil over each before serving.

Equipment for this recipe

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Frequently asked questions

How long does Neapolitan-Style Margherita Pizza with San Marzano Tomato Sauce take to make?

Total time is about 164 minutes (150 min prep + 14 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Neapolitan-Style Margherita Pizza with San Marzano Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Neapolitan-Style Margherita Pizza with San Marzano Tomato Sauce?

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 San Marzano Tomato Sauce 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 Neapolitan-Style Margherita Pizza with San Marzano Tomato Sauce?

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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