Wood-Fired Neapolitan Margherita Pizza with Fresh Basil

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A classic Neapolitan pizza featuring a thin, chewy crust baked in a high-temperature wood-fired oven, topped with fresh tomato sauce, mozzarella, and fragrant basil. This italian-inspired caribbean (vegetarian) ready in about 40 minutes pairs grams 500g bread flour, water, grams active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

★ 4.3 (9 ratings) Prep: 30 min Cook: 10 min Serves 2 Italian cuisine 550 cal/serving

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Ingredients

500 grams 500g bread flour
325 ml water
2 grams active dry yeast
10 grams sea salt
15 ml extra virgin olive oil
200 grams San Marzano canned tomatoes
150 grams fresh mozzarella
10 leaves fresh basil leaves
1 tablespoon cornmeal for dusting

Instructions

Step 1: In a large bowl, combine 500 grams bread flour with 2 grams active dry yeast. Slowly add 325 ml lukewarm water while mixing with a wooden spoon until a shaggy dough forms. Let rest for 20 minutes.
Step 2: Add 10 grams sea salt and 15 ml extra virgin olive oil to the dough. Knead on a lightly floured surface for 10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 2 hours until doubled.
Step 3: Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes to mimic a wood-fired oven.
Step 4: Meanwhile, crush 200 grams San Marzano canned tomatoes by hand, season lightly with salt.
Step 5: Divide the dough into two equal balls. On a cornmeal-dusted pizza peel, stretch one dough ball gently into a 12-inch circle, leaving a slightly thicker edge for the crust.
Step 6: Spread half the crushed tomatoes evenly over the dough, tear 75 grams fresh mozzarella into chunks and scatter on top.
Step 7: Slide the pizza onto the preheated stone and bake for 7-9 minutes until the crust is puffed and charred in spots, and the cheese is bubbling.
Step 8: Remove pizza from oven, immediately scatter 5 fresh basil leaves on top, and drizzle lightly with extra virgin olive oil. Repeat with second pizza.

Frequently asked questions

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

Total time is about 40 minutes (30 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 Neapolitan Margherita Pizza with Fresh Basil?

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 grams 500g bread flour from drying out.

Can I substitute ingredients in Wood-Fired Neapolitan Margherita Pizza with Fresh Basil?

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 with Fresh Basil 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 with Fresh Basil 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.

What others are saying

★★★★★James T.
My kids begged for seconds. The wood-fired method gave that perfect char—no oven could replicate this.
★★★★★Priya K.
Authentic taste! The basil and tomatoes sang together. Made it for my in-laws and they asked for the recipe.
★★★★☆Wei L.
Dough took 2 hours to rise (recipe said 1 hour), but the wood-fired result was worth the wait. Family loved it!