Wood-Fired Margherita Pizza with Slow-Fermented Crust

By · Reviewed by AislePrompt Editorial · ·

Classic Margherita pizza featuring a 48-hour fermented dough topped with fresh mozzarella, basil, and tomato sauce for a balanced and fresh flavor. This italian-inspired pizza ready in about 24 minutes pairs san marzano tomato sauce, fresh mozzarella cheese, leaves fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 1, 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: 15 min Cook: 9 min Serves 1 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven or wood-fired pizza oven to 485°F (250°C) for at least 45 minutes to achieve a hot, even cooking environment.
  2. Step 2: On a floured surface, gently stretch 1 ball of slow-fermented pizza dough (about 250 g) into a 12-inch round, maintaining an edge for the crust.
  3. Step 3: Spread 100 g of San Marzano tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
  4. Step 4: Tear 125 g fresh mozzarella into small pieces and distribute evenly on top of the sauce.
  5. Step 5: Sprinkle 2 g fine sea salt over the pizza and drizzle 15 ml extra virgin olive oil across the toppings.
  6. Step 6: Transfer the pizza to a preheated pizza stone or baking sheet and bake for 7-9 minutes, until the crust is golden with charred spots and the cheese is melted and bubbly.
  7. Step 7: Remove from the oven and scatter 10 fresh basil leaves over the pizza before serving.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Margherita Pizza with Slow-Fermented Crust take to make?

Total time is about 24 minutes (15 min prep + 9 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 Slow-Fermented Crust?

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 san marzano tomato sauce from drying out.

Can I substitute ingredients in Wood-Fired Margherita Pizza with Slow-Fermented Crust?

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 Slow-Fermented Crust for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Slow-Fermented Crust?

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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