Wood-Fired Neapolitan Pizza with San Marzano Tomato and Fior di Latte

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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, soft crust topped with tangy San Marzano tomatoes, creamy Fior di Latte mozzarella, fresh basil, and a drizzle of extra virgin olive oil. This Italian-inspired pizza recipe, ready in about 30 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.

Prep: 20 min Cook: 10 min Serves 2 Italian cuisine 600 cal/serving

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Ingredients

250 g all-purpose flour
160 ml warm water
1 tsp active dry yeast
1 tsp salt
150 g San Marzano canned tomatoes
125 g Fior di Latte mozzarella
6 fresh basil leaves
2 tbsp extra virgin olive oil

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Instructions

Step 1: In a bowl, dissolve 1 tsp active dry yeast in 160 ml warm water (about 100°F) and let sit for 5 minutes until foamy.
Step 2: Add 250 g all-purpose flour and 1 tsp salt to the yeast mixture and stir until a dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic.
Step 3: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 1.5 hours until doubled in size.
Step 4: Preheat your oven to 500°F with a pizza stone or steel inside for at least 45 minutes to mimic a wood-fired oven.
Step 5: Punch down the dough and stretch it into a 10-inch round on a floured surface.
Step 6: Spread 150 g crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border.
Step 7: Tear 125 g Fior di Latte mozzarella into pieces and distribute evenly on top of the tomato.
Step 8: Bake the pizza on the preheated stone for 7-9 minutes until the crust is puffed and slightly charred at edges and the cheese is melted and bubbly.
Step 9: Remove from oven, scatter 6 fresh basil leaves over the pizza, and drizzle 2 tbsp extra virgin olive oil before serving.