Wood-Fired Neapolitan-Style Pizza with Fresh Mozzarella and Basil

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Classic Neapolitan pizza with blistered crust from wood-fired baking, topped with fresh mozzarella, tomato sauce, and fragrant basil leaves. This Italian-inspired pizza recipe, ready in about 35 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 400 calories and feeds 4, 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

• 3 1/2 cups all-purpose flour
• 1 1/4 cups warm water
• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/2 tsp salt
• 2 tbsp extra virgin olive oil
• 1 cup canned San Marzano tomatoes
• 8 oz, sliced fresh mozzarella cheese
• 1/2 cup fresh basil leaves
• 1 minced garlic clove
• 1/2 tsp salt
• optional, pinch red pepper flakes

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 small bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/4 cups warm water (105°F-110°F). Let sit for 5 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 1 1/2 tsp salt. Make a well in the center and pour in the yeast mixture and 2 tbsp extra virgin olive oil. Stir with a wooden spoon until dough begins to form.
3. Step 3: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled.
4. Step 4: Preheat your oven to the highest temperature (usually 500°F to 550°F) and if you have a pizza stone, place it in the oven to heat for at least 30 minutes.
5. Step 5: For the sauce, blend 1 cup canned San Marzano tomatoes with 1 minced garlic clove and 1/2 tsp salt until smooth.
6. Step 6: Punch down the dough and divide into two equal balls. Roll each ball into a 12-inch circle on a floured surface.
7. Step 7: Spread a thin layer of tomato sauce over each dough circle, leaving a 1-inch border. Arrange 4 oz sliced fresh mozzarella evenly on top.
8. Step 8: Bake pizzas on the preheated stone or a baking sheet for 7-10 minutes until the crust is blistered and cheese is melted and bubbly.
9. Step 9: Remove pizzas from oven and scatter 1/4 cup fresh basil leaves on each. Drizzle with extra virgin olive oil and sprinkle with red pepper flakes if desired. Slice and serve hot.