Neapolitan-Style Thin Crust Pizza with San Marzano Tomato Sauce

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

A classic Italian pizza featuring a thin, crisp crust topped with a simple, fresh San Marzano tomato sauce and mozzarella cheese, baked at high heat for a genuine experience. This italian-inspired pizza ready in about 29 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 600 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 9 min Serves 2 Italian cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, dissolve 7 g active dry yeast in 325 ml warm water (about 100°F) and let it activate for 10 minutes until foamy.
  2. Step 2: In a large mixing bowl, combine 500 g all-purpose flour and 10 g salt; make a well in the center and pour in the yeast mixture along with 2 tbsp extra virgin olive oil. Mix and knead by hand for 10 minutes until the dough is smooth and elastic.
  3. Step 3: Cover the dough with a damp cloth and let it rise in a warm place for 1.5 hours until doubled in size.
  4. Step 4: Preheat your oven to 500°F (or the highest setting) and place a pizza stone or baking tray inside.
  5. Step 5: Divide the dough into two equal parts and roll each out on a floured surface to about 12 inches in diameter, making the edges slightly thicker for the crust.
  6. Step 6: Spread 100 g San Marzano tomato puree evenly over each dough base, season with sea salt and black pepper to taste.
  7. Step 7: Tear 100 g fresh mozzarella into small pieces and distribute evenly over the sauce.
  8. Step 8: Bake each pizza on the preheated stone or tray for 7-9 minutes until the crust is golden and cheese bubbling.
  9. Step 9: Remove from oven, scatter 5 fresh basil leaves on top and drizzle with a little extra virgin olive oil before serving.

Frequently asked questions

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

Total time is about 29 minutes (20 min prep + 9 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 Thin Crust Pizza with San Marzano Tomato Sauce?

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 Thin Crust 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 Thin Crust 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 Thin Crust 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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