Neapolitan-Style Pizza Margherita with Fresh Basil and Buffalo Mozzarella

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A classic Italian pizza with a thin, soft crust topped with creamy buffalo mozzarella, tangy tomato sauce, and fresh basil leaves. This italian-inspired pizza (vegetarian) ready in about 25 minutes pairs 00 flour or 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 520 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 1/2 cups 00 flour or all-purpose flour
• 1 cup warm water
• 1 1/2 tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil
• 1 cup, crushed canned San Marzano tomatoes
• 8 oz, torn into pieces fresh buffalo mozzarella
• 12 leaves fresh basil leaves
• 1/2 tsp salt
• 1 tbsp extra virgin olive oil

Instructions

1. Step 1: In a large mixing bowl, dissolve 1 1/2 tsp active dry yeast in 1 cup warm water and let it sit for 5 minutes until frothy. Add 2 1/2 cups flour, 1 tsp salt, and 1 tbsp olive oil. Mix and knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
2. Step 2: Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat.
3. Step 3: On a lightly floured surface, stretch the dough into a 12-inch thin circle. Spread 1 cup crushed canned San Marzano tomatoes evenly over the dough, sprinkling 1/2 tsp salt over the sauce.
4. Step 4: Distribute 8 oz torn fresh buffalo mozzarella pieces evenly on top of the tomato sauce.
5. Step 5: Slide the pizza onto the preheated stone or baking sheet and bake for 7-9 minutes until the crust is puffed and slightly charred, and the cheese is melted and bubbling.
6. Step 6: Remove the pizza from the oven, scatter 12 fresh basil leaves over the top, and drizzle with 1 tbsp extra virgin olive oil. Let cool for 2 minutes before slicing and serving.