Partenope-Style Pizza with Imported Mozzarella and Fresh Basil

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Neapolitan-style pizza featuring a thin, foldable crust topped with imported mozzarella, crushed San Marzano tomatoes, and fragrant fresh basil. This Italian-inspired pizza recipe, ready in about 40 minutes, pairs active dry yeast, warm water (110°F), all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 20 min Cook: 20 min Serves 4 Italian cuisine 350 cal/serving

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Ingredients

2 teaspoons active dry yeast
1 1/2 cups warm water (110°F)
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 cup canned San Marzano tomatoes, crushed
8 ounces imported fresh mozzarella, torn into pieces
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese
2 tablespoons cornmeal, for dusting

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Instructions

Step 1: In a small bowl, dissolve 2 teaspoons active dry yeast in 1 1/2 cups warm water (110°F). Let sit for 5 minutes until foamy.
Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons olive oil. Mix until a sticky dough forms.
Step 3: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a clean towel, and let rise for 1 1/2 hours until doubled in size.
Step 4: Preheat oven to 500°F and place a pizza stone or inverted baking sheet on the middle rack to heat.
Step 5: Punch down dough and divide into two equal balls. On a cornmeal-dusted pizza peel or baking sheet, stretch one ball into a 12-inch round with a thin center and slightly thicker edges.
Step 6: Spread 1/2 cup crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border. Scatter half of the 8 ounces torn fresh mozzarella over the sauce, then sprinkle with 1/4 cup grated Parmesan cheese.
Step 7: Slide the pizza onto the preheated stone and bake for 8-10 minutes until crust is golden and cheese is bubbly.
Step 8: Remove pizza from oven and immediately scatter 1/4 cup fresh basil leaves on top. Repeat with second dough ball and remaining toppings.