Wood-Fired Neapolitan Pizza with Fresh Mozzarella and Basil

By · Reviewed by AislePrompt Editorial · ·

Classic Neapolitan style pizza baked in a wood-fired oven featuring a thin crust topped with fresh mozzarella, ripe tomatoes, and fragrant basil leaves. This italian-inspired pizza ready in about 29 minutes pairs pizza dough, crushed San Marzano tomatoes, sliced fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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.

Prep: 20 min Cook: 9 min Serves 2 Italian cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 45 minutes to simulate a wood-fired oven environment.
  2. Step 2: On a floured surface, stretch 12 oz pizza dough into a 12-inch thin circle, maintaining an airy edge for the crust.
  3. Step 3: Spread 1/2 cup crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border around the edges.
  4. Step 4: Distribute 6 oz sliced fresh mozzarella evenly over the tomato sauce.
  5. Step 5: Season with 1/2 tsp sea salt and 1/4 tsp ground black pepper.
  6. Step 6: Transfer the pizza carefully onto the preheated pizza stone and bake for 7-9 minutes until the crust is blistered and cheese is bubbling.
  7. Step 7: Remove pizza from oven and immediately scatter 10 fresh basil leaves on top and drizzle 2 tbsp extra virgin olive oil before slicing and serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 29 minutes (20 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 Pizza with Fresh Mozzarella and 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 pizza dough from drying out.

Can I substitute ingredients in Wood-Fired Neapolitan Pizza with Fresh Mozzarella and 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 Pizza with Fresh Mozzarella and 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.

What goes well with Wood-Fired Neapolitan Pizza with Fresh Mozzarella and Basil?

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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