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

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

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 recipe (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.

Ingredients

• 250 g all-purpose flour
• 160 ml water
• 2 g instant dry yeast
• 5 g salt
• 15 ml olive oil
• 150 g San Marzano tomatoes
• 125 g fresh mozzarella
• 6 fresh basil leaves
• 1/2 tsp salt (for sauce)
• 1/4 tsp sugar

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

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.