Wood-Fired Neapolitan Pizza with San Marzano Tomato Sauce

By · Reviewed by AislePrompt Editorial · ·

A classic wood-fired Neapolitan pizza with a tender crust topped with tangy San Marzano tomato sauce and fresh mozzarella. This italian-inspired pizza ready in about 25 minutes blends all-purpose flour, warm water, active dry yeast into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Punch down dough and divide into two equal portions; roll out each into a 12-inch circle on a floured surface.
  5. 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.
  6. 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.
  7. Step 7: Remove pizza, scatter fresh basil leaves on top, and drizzle with 1 tbsp 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 Sauce take to make?

Total time is about 25 minutes (20 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Wood-Fired Neapolitan Pizza with San Marzano Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Wood-Fired Neapolitan Pizza with San Marzano Tomato Sauce?

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 Sauce 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 Sauce?

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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