Wood-Fired Neapolitan Pizza with San Marzano Tomato and Fresh Mozzarella

By · Reviewed by AislePrompt Editorial · ·

A classic Neapolitan pizza featuring a thin wood-fired crust topped with tangy San Marzano tomato sauce and creamy fresh mozzarella. This italian-inspired pizza (vegetarian) ready in about 40 minutes pairs all-purpose flour, water, instant dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 30 min Cook: 10 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, mix 250 g all-purpose flour, 2 g instant dry yeast, and 5 g salt. Slowly add 160 ml lukewarm water and 15 ml olive oil, stirring until a shaggy dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic.
  2. Step 2: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 2 hours until doubled in size.
  3. Step 3: Preheat your oven to its highest setting (preferably 500°F/260°C) with a pizza stone or steel inside for at least 45 minutes to mimic a wood-fired oven.
  4. Step 4: Crush 150 g San Marzano tomatoes by hand in a bowl, add 1/2 tsp salt and 1/4 tsp sugar, stirring gently to create a simple sauce.
  5. Step 5: On a floured surface, stretch the dough into a 10-inch circle, transfer to a pizza peel or parchment paper.
  6. Step 6: Spread the tomato sauce evenly over the dough, tear 125 g fresh mozzarella into pieces and distribute on top.
  7. Step 7: Slide the pizza onto the preheated stone and bake for 7-9 minutes until the crust puffs and chars slightly and the cheese bubbles and melts.
  8. Step 8: Remove pizza from oven, scatter 6 fresh basil leaves on top, drizzle with a little olive oil if desired, slice, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Neapolitan Pizza with San Marzano Tomato and Fresh Mozzarella 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 Pizza with San Marzano Tomato and Fresh Mozzarella?

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 Fresh Mozzarella?

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 Fresh Mozzarella 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 Pizza with San Marzano Tomato and Fresh Mozzarella 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.

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