Wood-Fired Neapolitan Margherita Pizza

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A classic Italian pizza featuring a thin, leavened wheat dough base topped with fresh tomato sauce, mozzarella, and basil, baked at a high temperature for a tender, bubbly crust. This Italian-inspired pizza recipe (vegetarian), ready in about 109 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 600 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.

Ingredients

• 250 g all-purpose flour
• 160 ml warm water
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil
• 150 g canned San Marzano tomatoes
• 125 g fresh mozzarella cheese
• 6 fresh basil leaves
• 1/4 tsp salt (for sauce)
• 1/4 tsp sugar
• 1 tsp extra virgin olive oil (for drizzling)

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 160 ml warm water and let it activate for 5 minutes until foamy.
2. Step 2: In a large bowl, combine 250 g all-purpose flour and 1 tsp salt, then add the yeast mixture and 1 tbsp olive oil; mix and knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1.5 hours until doubled in size.
4. Step 4: Meanwhile, crush 150 g canned San Marzano tomatoes in a bowl, season with 1/4 tsp salt and 1/4 tsp sugar, then set aside.
5. Step 5: Preheat the oven to 500°F (260°C) with a pizza stone inside for at least 45 minutes to mimic a wood-fired oven.
6. Step 6: Punch down the dough and roll it out on a floured surface to a 12-inch circle about 1/4 inch thick; transfer to a pizza peel or parchment paper.
7. Step 7: Spread the tomato sauce evenly over the dough, tear 125 g fresh mozzarella into small pieces and scatter on top, then scatter 6 fresh basil leaves.
8. Step 8: Slide the pizza onto the hot stone and bake for 7-9 minutes until the crust is golden and cheese bubbly.
9. Step 9: Remove from oven and drizzle 1 tsp extra virgin olive oil over the pizza before slicing and serving.