Wood-Fired Neapolitan Pizza with Imported San Marzano Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Neapolitan pizza featuring a thin, airy crust topped with rich San Marzano tomato sauce and fresh mozzarella, baked to perfection in a wood-fired oven. This Italian-inspired pizza recipe, ready in about 38 minutes, pairs bread flour, active dry yeast, warm water 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: 18 min Serves 2 Italian cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, dissolve 2 tsp active dry yeast in 325 ml warm water (about 105°F), let sit for 5 minutes until foamy.
  2. Step 2: Add 500 g bread flour, 10 g salt, and 2 tbsp extra virgin olive oil to the yeast mixture. Mix and knead by hand or mixer for 10 minutes until dough is smooth and elastic.
  3. Step 3: Cover the dough with a damp cloth and let it rise in a warm place for 2 hours or until doubled in size.
  4. Step 4: Preheat your wood-fired or conventional oven to 500°F with a pizza stone inside for at least 45 minutes.
  5. Step 5: Drain 400 g canned San Marzano tomatoes and crush them by hand into a bowl. Season with sea salt and black pepper to taste.
  6. Step 6: Divide the dough into two equal portions and on a floured surface, stretch each into a 12-inch thin round pizza base.
  7. Step 7: Sprinkle 1 tbsp cornmeal on a pizza peel, transfer one dough round onto it, spread half the tomato sauce evenly leaving a 1-inch border.
  8. Step 8: Tear 125 g fresh mozzarella into pieces and scatter over the sauce, add 5 fresh basil leaves.
  9. Step 9: Slide the pizza onto the preheated stone and bake for 7-9 minutes until crust is blistered and cheese melted.
  10. Step 10: Repeat with the second pizza, slice and serve immediately.

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