Thin-Crust Margherita Pizza with Fresh Mozzarella and Basil

By · Reviewed by AislePrompt Editorial · ·

A delicate thin-crust pizza topped with fresh mozzarella, tangy tomato sauce, and fragrant basil for a light yet flavorful bite. This italian-inspired pizza ready in about 98 minutes pairs 00 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 480 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.

Prep: 90 min Cook: 8 min Serves 2 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 3/4 tsp active dry yeast, 1/4 tsp granulated sugar, and 130 ml warm water (38°C). Let it activate for 5 minutes until frothy.
  2. Step 2: Place 200 g 00 flour and 1/2 tsp fine sea salt in a mixing bowl. Pour in the yeast mixture and 1 tsp extra virgin olive oil. Stir until a shaggy dough forms.
  3. Step 3: Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Cover with a towel and let it rest for 1 hour until doubled.
  4. Step 4: Preheat oven to 500°F (260°C) with a pizza stone inside for 30 minutes.
  5. Step 5: Roll out the dough with a rolling pin to a very thin 3 mm thickness on parchment paper, about 11 inches diameter.
  6. Step 6: Spread 80 g tomato puree evenly over the dough, then tear 100 g fresh mozzarella into small pieces and scatter across the pizza.
  7. Step 7: Slide the pizza on the parchment onto the hot stone and bake for 6-8 minutes until the crust is crisp and cheese melted.
  8. Step 8: Remove from oven, drizzle with a little extra virgin olive oil, and scatter 8 g fresh basil leaves before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Thin-Crust Margherita Pizza with Fresh Mozzarella and Basil take to make?

Total time is about 98 minutes (90 min prep + 8 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 Thin-Crust Margherita Pizza with Fresh Mozzarella and Basil?

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 00 flour from drying out.

Can I substitute ingredients in Thin-Crust Margherita Pizza with Fresh Mozzarella and Basil?

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 Thin-Crust Margherita Pizza with Fresh Mozzarella and Basil 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 Thin-Crust Margherita Pizza with Fresh Mozzarella and Basil?

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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