Thin-Crust Oven-Baked Pizza with Fresh Mozzarella and Basil

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

A classic Italian thin-crust pizza topped with fresh mozzarella, tomato sauce, and aromatic basil leaves, baked to a bubbly, golden perfection. This Italian-inspired pizza recipe (vegetarian), ready in about 92 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 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: 80 min Cook: 12 min Serves 2 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 160 ml warm water (about 105°F) with 7 g active dry yeast and 1 tsp sugar; let it proof for 5 minutes until frothy.
  2. Step 2: In a large mixing bowl, mix 250 g all-purpose flour and 1 tsp salt, then add the yeast mixture and 2 tbsp olive oil. Stir until a dough forms.
  3. Step 3: Knead the dough on a floured surface for 8 minutes until smooth and elastic, then place it in an oiled bowl, cover with a damp towel, and let it rise for 1 hour until doubled in size.
  4. Step 4: Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
  5. Step 5: Punch down the dough and roll it out on a cornmeal-dusted peel or baking sheet into a 12-inch circle, about 3 mm thick.
  6. Step 6: Spread 100 ml tomato sauce evenly over the dough, tear 125 g fresh mozzarella into pieces and scatter on top, then add 10 fresh basil leaves.
  7. Step 7: Slide the pizza onto the preheated stone or baking sheet, bake for 10-12 minutes until crust is golden and cheese is bubbling and slightly browned.
  8. Step 8: Remove pizza from oven, let rest for 2 minutes, slice, and serve immediately.

Frequently asked questions

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

Total time is about 92 minutes (80 min prep + 12 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 Oven-Baked 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 all-purpose flour from drying out.

Can I substitute ingredients in Thin-Crust Oven-Baked 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 Oven-Baked 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.

Is Thin-Crust Oven-Baked Pizza with Fresh Mozzarella and Basil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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