Wood-Fired Redmond-Style Margherita Pizza

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A thin-crust pizza inspired by Redmond’s wood-fired pizzerias, topped with fresh mozzarella, basil, and a bright tomato sauce. This italian-inspired pizza ready in about 90 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 600 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.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup warm water
• 2 tbsp olive oil
• 1 tsp salt
• 1 cup canned crushed tomatoes
• 1, minced garlic clove
• 8 oz, sliced fresh mozzarella cheese
• 10 leaves fresh basil leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp for drizzling olive oil

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water (about 105°F) and let sit for 5 minutes until frothy.
2. Step 2: In a large bowl, combine 2 1/4 cups all-purpose flour and 1 tsp salt. Add the yeast mixture and 2 tbsp olive oil, stirring until a dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
4. Step 4: Meanwhile, prepare the sauce by heating a small saucepan over medium heat. Add 1 tbsp olive oil and 1 minced garlic clove, sauté for 1 minute until fragrant. Add 1 cup canned crushed tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 15 minutes until thickened and bright.
5. Step 5: Preheat your oven to 500°F with a pizza stone or baking sheet inside.
6. Step 6: Roll out the dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined peel or baking sheet.
7. Step 7: Spread the tomato sauce evenly over the dough, then layer 8 oz sliced fresh mozzarella cheese. Bake on the hot stone/sheet for 8-10 minutes until the crust is golden and cheese bubbles.
8. Step 8: Remove from oven and scatter 10 fresh basil leaves on top. Drizzle with a little olive oil before slicing and serving.