Wood-Fired Neapolitan Pizza with San Marzano Tomato Sauce

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 wood-fired Neapolitan pizza with a tender crust topped with tangy San Marzano tomato sauce and fresh mozzarella. This Italian-inspired pizza recipe, ready in about 25 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 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: 20 min Cook: 5 min Serves 2 Italian cuisine 650 cal/serving

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Ingredients

3 cups all-purpose flour
1 cup warm water
1 tsp active dry yeast
1 tsp salt
2 tbsp olive oil
1 cup San Marzano tomatoes
8 oz fresh mozzarella
handful fresh basil leaves
1/2 tsp salt (for sauce)
1/4 tsp black pepper (freshly ground)

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Instructions

Step 1: In a large bowl, dissolve 1 tsp active dry yeast into 1 cup warm water (about 105°F), then stir in 3 cups all-purpose flour and 1 tsp salt; mix until dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled.
Step 2: While dough rises, crush 1 cup San Marzano tomatoes with your hands or a blender, season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper; set aside to let flavors meld.
Step 3: Preheat pizza oven or wood-fired oven to 800°F or as hot as possible; if unavailable, set conventional oven to 500°F with a pizza stone.
Step 4: Punch down dough and divide into two equal portions; roll out each into a 12-inch circle on a floured surface.
Step 5: Spread half of the tomato sauce evenly over each dough circle, leaving a 1-inch border. Tear 4 oz fresh mozzarella into pieces and distribute evenly atop the sauce.
Step 6: Slide the pizza onto the hot stone or pizza oven rack and cook for 90 seconds to 3 minutes until crust puffs and edges are lightly charred, cheese bubbling.
Step 7: Remove pizza, scatter fresh basil leaves on top, and drizzle with 1 tbsp olive oil before serving.