Wood-Fired Neapolitan-Style Margherita Pizza

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Neapolitan pizza topped with fresh mozzarella, basil, and a vibrant tomato sauce, baked in a wood-fired oven for a tender crust and smoky flavor. This italian-inspired pizza ready in about 18 minutes pairs inch round ball pizza dough, San Marzano crushed tomatoes, sliced fresh mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 1, 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: 15 min Cook: 3 min Serves 1 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 900°F with a pizza stone or steel inside for at least 45 minutes to simulate a wood-fired oven.
  2. Step 2: Dust a clean surface with 1 tbsp cornmeal and stretch the 10.5-inch pizza dough ball into a thin round, about 10.5 inches in diameter, maintaining a slightly thicker edge for the crust.
  3. Step 3: Spread 1/2 cup San Marzano crushed tomatoes evenly over the dough, leaving a 1/2-inch border around the edge. Season the sauce with 1/4 tsp sea salt and 1/8 tsp black pepper.
  4. Step 4: Arrange 4 oz sliced fresh mozzarella evenly over the tomato sauce.
  5. Step 5: Transfer the pizza onto the preheated stone or steel in the oven. Bake for 90 seconds to 2 minutes until the crust puffs up, edges char lightly, and cheese bubbles.
  6. Step 6: Remove the pizza from the oven and immediately scatter 8 fresh basil leaves and drizzle 1 tbsp extra virgin olive oil over the top. Slice and serve hot.

Frequently asked questions

How long does Wood-Fired Neapolitan-Style Margherita Pizza take to make?

Total time is about 18 minutes (15 min prep + 3 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-Style Margherita Pizza?

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 inch round ball pizza dough from drying out.

Can I substitute ingredients in Wood-Fired Neapolitan-Style Margherita Pizza?

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-Style Margherita Pizza for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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-Style Margherita Pizza?

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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