Wood-Fired Margherita Pizza with San Marzano Tomato Sauce

By · Reviewed by AislePrompt Editorial · ·

Thin-crust pizza baked in a wood-fired oven topped with homemade San Marzano tomato sauce, fresh mozzarella, and basil leaves. This italian-inspired pizza ready in about 90 minutes blends bread flour, (1 packet) active dry yeast, warm water (110°F) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 700 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 2 Italian cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast in 1 cup warm water (110°F) with 1/2 tsp sugar. Let sit for 5-10 minutes until foamy.
  2. Step 2: In a large bowl, combine 3 cups bread flour and 1 tsp sea salt. Make a well and add the yeast mixture plus 2 tbsp olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise at room temperature for 1 hour or until doubled.
  3. Step 3: Meanwhile, prepare the tomato sauce by blending 1 cup San Marzano canned tomatoes with 1 minced garlic clove, 1/2 tsp sugar, and a pinch of sea salt until smooth.
  4. Step 4: Preheat your pizza oven or conventional oven to its highest setting (ideally 500°F) with a pizza stone inside for at least 30 minutes.
  5. Step 5: Punch down the dough and stretch it into a 12-inch thin round on a floured peel or baking sheet. Spread 1/2 cup prepared tomato sauce evenly over the dough, tear 8 oz fresh mozzarella into pieces and distribute on top, then scatter 1/2 cup fresh basil leaves.
  6. Step 6: Slide the pizza onto the hot stone and bake for 7-10 minutes until the crust is golden and cheese is bubbly and slightly browned. Remove, drizzle with 1 tbsp olive oil, and serve hot.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Margherita Pizza with San Marzano Tomato Sauce take to make?

Total time is about 90 minutes (80 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Wood-Fired Margherita Pizza with San Marzano Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Wood-Fired Margherita Pizza with San Marzano Tomato Sauce?

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 San Marzano Tomato Sauce 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 Wood-Fired Margherita Pizza with San Marzano Tomato Sauce?

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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