Partenope-Style Neapolitan Pizza with San Marzano Tomato and Mozzarella

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A thin, foldable Neapolitan pizza topped with rich San Marzano tomato sauce and creamy fresh mozzarella, finished with fresh basil leaves. This italian-inspired pizza ready in about 100 minutes pairs all-purpose flour, active dry yeast, warm water (110°F) 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 all-purpose flour
• 1 tsp active dry yeast
• 1 1/4 cups warm water (110°F)
• 1 1/2 tsp salt
• 2 tbsp olive oil
• 1 cup San Marzano canned tomatoes, crushed
• 8 oz fresh mozzarella, sliced
• 12 leaves fresh basil leaves
• 2 cloves garlic cloves, minced
• 1/2 tsp granulated sugar
• 1/4 tsp black pepper
• 2 tbsp cornmeal for dusting

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 1 1/4 cups warm water (110°F) and let sit for 5 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 1 1/2 tsp salt. Make a well in the center and add the yeast mixture and 2 tbsp olive oil. Mix until a dough forms.
3. Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
4. Step 4: Meanwhile, prepare the sauce by combining 1 cup crushed San Marzano tomatoes with 2 minced garlic cloves, 1/2 tsp granulated sugar, and 1/4 tsp black pepper in a bowl. Set aside.
5. Step 5: Preheat oven to 500°F and place a pizza stone or inverted baking sheet inside to heat.
6. Step 6: Punch down the dough and divide into two equal portions. Roll each into a 12-inch circle on a surface dusted with 2 tbsp cornmeal.
7. Step 7: Spread half the tomato sauce evenly over each dough circle, then arrange 4 oz sliced fresh mozzarella on top.
8. Step 8: Transfer the pizza to the preheated stone or baking sheet and bake for 8-10 minutes until crust is golden and cheese is bubbly.
9. Step 9: Remove from oven and scatter 6 fresh basil leaves on each pizza. Slice and serve immediately.