Description
A classic Neapolitan-style pizza topped with crushed San Marzano tomatoes, fresh mozzarella, and fragrant basil leaves, baked to perfection with a crispy, airy crust.
Ingredients
Scale
- 3 cups 00 flour or bread flour
- 1 cup warm water
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 ½ teaspoons salt
- 2 tablespoons olive oil
- 1 cup crushed San Marzano tomatoes
- 8 ounces fresh mozzarella, sliced
- Handful of fresh basil leaves
- 1 tablespoon extra virgin olive oil (for drizzling)
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes.
- In a bowl, mix warm water, yeast, and sugar. Let it sit until foamy, about 5–10 minutes.
- Add flour, salt, and olive oil to the mixture. Stir to combine into a dough.
- Knead until smooth, then place in a greased bowl. Cover and let rise for 1–2 hours until doubled.
- Divide dough into two balls. Rest for 15 minutes, then stretch each into a pizza round.
- Spread crushed tomatoes lightly on each round. Top with mozzarella slices.
- Transfer to the preheated stone or steel and bake for 7–10 minutes until crust is golden and cheese is bubbling.
- Remove from oven, top with fresh basil and a drizzle of extra virgin olive oil.
- Slice and serve hot.
Notes
- Let dough rest overnight in the fridge for better flavor and texture.
- Use semolina on your peel to prevent sticking.
- Add basil after baking to preserve its color and aroma.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 290
- Sugar: 2g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Margherita pizza, homemade pizza, Neapolitan pizza, vegetarian pizza, easy pizza dough