Wood-Fired Neapolitan Margherita Pizza
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 (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 leaves fresh basil leaves
- 1/4 tsp salt (for sauce)
- 1/4 tsp sugar
- 1 tsp extra virgin olive oil (for drizzling)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 8: Slide the pizza onto the hot stone and bake for 7-9 minutes until the crust is golden and cheese bubbly.
- Step 9: Remove from oven and drizzle 1 tsp extra virgin olive oil over the pizza before slicing and serving.
Frequently asked questions
How long does Wood-Fired Neapolitan Margherita Pizza take to make?
Total time is about 109 minutes (100 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 Neapolitan 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 Neapolitan 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 Neapolitan 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 Neapolitan 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.
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