Wood-Fired Italian Classic Margherita Pizza

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

This pizza features a perfectly blistered thin crust topped with fresh mozzarella, fragrant basil, and a bright tomato sauce, capturing the essence of traditional Italian flavors. This Italian-inspired pizza recipe (vegetarian), ready in about 102 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 550 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: 12 min Serves 2 Italian cuisine 550 cal/serving

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Ingredients

300 g all-purpose flour
180 ml warm water
1 tsp active dry yeast
1 tsp salt
2 tbsp olive oil
200 g canned crushed tomatoes
150 g fresh mozzarella cheese
10 leaves fresh basil leaves
1/2 tsp granulated sugar
1 clove garlic clove
1/4 tsp salt for sauce

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Equipment for this recipe

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Instructions

Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 180 ml warm water and let it sit for 5 minutes until frothy.
Step 2: In a large mixing bowl, combine 300 g all-purpose flour and 1 tsp salt, then add the yeast mixture and 2 tbsp olive oil. Mix and knead for 8-10 minutes until smooth and elastic.
Step 3: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
Step 4: Meanwhile, prepare the sauce by pureeing 200 g canned crushed tomatoes with 1 minced garlic clove, 1/2 tsp granulated sugar, and 1/4 tsp salt in a bowl.
Step 5: Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside for 30 minutes.
Step 6: Punch down the risen dough and roll it into a 12-inch circle on a floured surface.
Step 7: Spread 100 g of the prepared tomato sauce evenly over the dough, leaving a small border.
Step 8: Tear 150 g fresh mozzarella into pieces and distribute evenly over the sauce.
Step 9: Bake the pizza on the preheated stone or baking sheet for 10-12 minutes until the crust is golden and cheese bubbles.
Step 10: Remove from the oven and scatter 10 fresh basil leaves on top before slicing and serving.

Frequently asked questions

How long does Wood-Fired Italian Classic Margherita Pizza take to make?

Total time is about 102 minutes (90 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 Wood-Fired Italian Classic Margherita Pizza?

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 Wood-Fired Italian Classic Margherita Pizza?

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 Wood-Fired Italian Classic Margherita Pizza 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 Wood-Fired Italian Classic Margherita Pizza 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.