Wood-Fired Thin-Crust Italian Pizza with San Marzano Tomatoes
A thin-crust pizza featuring a vibrant San Marzano tomato sauce, fresh mozzarella, and basil, baked to perfection in a wood-fired style. This italian-inspired pizza (vegetarian) ready in about 30 minutes pairs all-purpose flour, instant yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 cups all-purpose flour
- 2 tsp instant yeast
- 1 cup warm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 cup crushed San Marzano tomatoes
- 8 oz fresh mozzarella
- 10 leaves fresh basil leaves
- 1 minced garlic clove
- 1/4 tsp red pepper flakes
- 1 tbsp olive oil for drizzling
Instructions
- Step 1: In a large bowl, combine 3 cups all-purpose flour, 2 tsp instant yeast, and 1 tsp salt. Add 1 cup warm water and 2 tbsp olive oil, stirring until a dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
- Step 2: 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.
- Step 3: Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes to mimic a wood-fired oven.
- Step 4: Meanwhile, prepare the sauce: heat 1 tbsp olive oil in a saucepan over medium heat, add 1 minced garlic clove and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant. Add 1 cup crushed San Marzano tomatoes, simmer for 10 minutes until slightly thickened.
- Step 5: Roll out the dough to a 12-inch circle on a floured surface, transfer to a pizza peel or parchment paper.
- Step 6: Spread the tomato sauce evenly over the dough, tear and distribute 8 oz fresh mozzarella evenly, then scatter 10 fresh basil leaves on top.
- Step 7: Slide the pizza onto the preheated stone and bake for 7-9 minutes until the crust is blistered and cheese bubbly.
- Step 8: Remove, drizzle with a little olive oil, slice, and serve immediately.
Frequently asked questions
How long does Wood-Fired Thin-Crust Italian Pizza with San Marzano Tomatoes take to make?
Total time is about 30 minutes (20 min prep + 10 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 Thin-Crust Italian Pizza with San Marzano Tomatoes?
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 Thin-Crust Italian Pizza with San Marzano Tomatoes?
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 Thin-Crust Italian Pizza with San Marzano Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Wood-Fired Thin-Crust Italian Pizza with San Marzano Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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