Neapolitan-Style Stone-Baked Margherita Pizza

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A classic Italian pizza featuring a tender homemade dough topped with fresh mozzarella, tomato sauce, and basil, baked on a hot stone for a crisp crust. This italian-inspired pizza (vegetarian) ready in about 100 minutes pairs (440 g) all-purpose flour, (300 ml) warm water, (one packet) active dry yeast 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

• 3 1/2 cups (440 g) all-purpose flour
• 1 1/4 cups (300 ml) warm water
• 2 1/4 tsp (one packet) active dry yeast
• 2 tsp salt
• 2 tbsp olive oil
• 1 cup (250 ml) canned crushed tomatoes
• 8 oz (225 g), sliced fresh mozzarella cheese
• 10 leaves fresh basil leaves
• 1/2 tsp granulated sugar
• 1, minced garlic clove
• 1/2 tsp salt (for sauce)
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/4 cups warm water at 105°F-110°F and let it bloom for 5 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 2 tsp salt. Make a well in the center and pour in the yeast mixture and 2 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 1/2 hours or until doubled in size.
5. Step 5: Meanwhile, prepare the sauce by heating 1 tbsp olive oil in a saucepan over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
6. Step 6: Add 1 cup canned crushed tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar. Simmer gently for 10 minutes, stirring occasionally until thickened.
7. Step 7: Preheat your oven to 500°F with a pizza stone on the middle rack for at least 45 minutes.
8. Step 8: Punch down the risen dough and divide it in half. Roll out one ball on a floured surface into a 12-inch circle about 1/4-inch thick.
9. Step 9: Transfer the dough to a lightly floured pizza peel or parchment paper. Spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border.
10. Step 10: Arrange 4 oz sliced fresh mozzarella evenly over the sauce and scatter 5 fresh basil leaves on top.
11. Step 11: Slide the pizza onto the preheated stone and bake for 7-9 minutes until the crust is golden and cheese is bubbly.
12. Step 12: Remove from oven, let cool for 2 minutes, then slice and serve immediately.