Wood-Fired Redmond-Inspired Margherita Pizza

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 simple, fresh pizza featuring a smoky wood-fired crust topped with ripe tomatoes, fresh mozzarella, and fragrant basil leaves. This Italian-inspired pizza recipe, ready in about 85 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 75 min Cook: 10 min Serves 4 Italian cuisine 350 cal/serving

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Ingredients

3 cups all-purpose flour
2 1/4 tsp (1 packet) active dry yeast
1 cup (110°F) warm water
1 tsp salt
2 tbsp olive oil
1 cup crushed San Marzano tomatoes
8 oz, sliced fresh mozzarella cheese
12 fresh basil leaves
to taste coarse sea salt
freshly ground, to taste black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

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Instructions

Step 1: In a large bowl, combine 3 cups all-purpose flour, 1 tsp salt, and 2 1/4 tsp active dry yeast. Slowly mix in 1 cup warm water (110°F) and 2 tbsp olive oil until a dough forms. Knead for 7-8 minutes on a floured surface until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled.
Step 2: Preheat your oven to 500°F with a pizza stone or steel inside for 45 minutes to mimic a wood-fired oven's heat.
Step 3: Roll out the dough to a 12-inch circle on a lightly floured surface. Transfer to a pizza peel or parchment paper.
Step 4: Spread 1 cup crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border.
Step 5: Arrange 8 oz sliced fresh mozzarella evenly on top. Season with coarse sea salt and freshly ground black pepper to taste.
Step 6: Slide the pizza onto the preheated stone and bake for 8-10 minutes until the crust is blistered and golden and cheese is melted and bubbling.
Step 7: Remove from oven and immediately scatter 12 fresh basil leaves over the pizza. Drizzle lightly with 1 tbsp olive oil if desired. Slice and serve hot.