Wood-Fired Margherita Pizza with Fresh Mozzarella

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Italian pizza featuring a thin, crispy crust from wood-fired baking, topped with fresh mozzarella, ripe tomatoes, and fragrant basil. This italian-inspired pizza (vegetarian) ready in about 90 minutes pairs all-purpose flour, (110°F) warm water, (1 packet) active dry yeast 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.

★ 4.0 (12 ratings) Prep: 80 min Cook: 10 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1 cup warm water (110°F) and 2 1/4 tsp active dry yeast; stir gently and let sit for 5 minutes until foamy.
  2. Step 2: In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Make a well and pour in the yeast mixture and 2 tbsp olive oil. Mix to form a dough.
  3. Step 3: Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
  4. Step 4: Preheat your oven to 500°F and if available, preheat a pizza stone or steel for 45 minutes to simulate a wood-fired oven.
  5. Step 5: Punch down the dough and roll it out on a floured surface to a 12-inch circle. Transfer to a pizza peel or baking sheet.
  6. Step 6: Spread 1/2 cup tomato sauce evenly over the dough, then layer 8 oz sliced fresh mozzarella and 2 thinly sliced Roma tomatoes. Season with coarse sea salt and black pepper.
  7. Step 7: Slide the pizza onto the preheated stone or baking sheet and bake for 8-10 minutes until the crust is golden and cheese is bubbling.
  8. Step 8: Remove pizza from the oven and immediately scatter 1/4 cup fresh basil leaves on top. Let rest for 2 minutes before slicing and serving.

Frequently asked questions

How long does Wood-Fired Margherita Pizza with Fresh Mozzarella take to make?

Total time is about 90 minutes (80 min prep + 10 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 Margherita Pizza with Fresh Mozzarella?

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 Margherita Pizza with Fresh Mozzarella?

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 Margherita Pizza with Fresh Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Margherita Pizza with Fresh Mozzarella 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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