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

By · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Punch down the dough and stretch it into a 10-inch round on a floured surface.
  6. Step 6: Spread 150 g crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border.
  7. Step 7: Tear 125 g Fior di Latte mozzarella into pieces and distribute evenly on top of the tomato.
  8. 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.
  9. Step 9: Remove from oven, scatter 6 fresh basil leaves over the pizza, and drizzle 2 tbsp extra virgin olive oil before serving.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Neapolitan Pizza with San Marzano Tomato and Fior di Latte take to make?

Total time is about 30 minutes (20 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 Pizza with San Marzano Tomato and Fior di Latte?

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 Pizza with San Marzano Tomato and Fior di Latte?

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 San Marzano Tomato and Fior di Latte 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 San Marzano Tomato and Fior di Latte?

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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