Wood-Fired Neapolitan-Style Pizza with Imported Burrata

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

A thin, tender crust pizza topped with rich imported burrata, fresh basil, and San Marzano tomato sauce capturing classic Italian flavors. This italian-inspired pizza ready in about 87 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 700 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: 75 min Cook: 12 min Serves 2 Italian cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water (100-110°F) and let it activate for 5 minutes until frothy.
  2. Step 2: Mix 2 1/4 cups all-purpose flour and 1 tsp salt in a large bowl, then add the yeast mixture and 2 tbsp olive oil. Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
  3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
  4. Step 4: Preheat your oven to 500°F and if available, place a pizza stone inside to heat.
  5. Step 5: Roll out the dough into a 12-inch circle on a floured surface, transfer to a pizza peel or baking sheet.
  6. Step 6: Spread 1/2 cup San Marzano tomato sauce evenly over the dough, then add 2 minced garlic cloves distributed evenly.
  7. Step 7: Tear 6 oz burrata cheese and scatter pieces over the sauce, then top with 10 fresh basil leaves.
  8. Step 8: Slide the pizza onto the hot stone or bake on the sheet for 10-12 minutes until the crust is puffed and lightly charred.
  9. Step 9: Remove from oven, sprinkle sea salt and optional 1/4 tsp crushed red pepper flakes, slice, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Neapolitan-Style Pizza with Imported Burrata take to make?

Total time is about 87 minutes (75 min prep + 12 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 Pizza with Imported Burrata?

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 all-purpose flour from drying out.

Can I substitute ingredients in Wood-Fired Neapolitan-Style Pizza with Imported Burrata?

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 Pizza with Imported Burrata 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-Style Pizza with Imported Burrata?

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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