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Overhead view of homemade pizza made with store-bought pizza dough and fresh basil

Pizza From Store-Bought Dough (Neapolitan-Style)

Turn store-bought pizza dough into a Neapolitan-style Margherita pizza with simple ingredients and authentic flavor.
*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to stretch pizza dough without it tearing and build a light, airy Neapolitan-style crust, scroll back up! Everything you need for foolproof results is in the post.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Inactive Time 2 hours 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 8 slices
Calories 150 kcal

Ingredients
  

  • 1 (16-ounce) ball store-bought pizza dough
  • 1 (28-ounce) can San Marzano tomatoes
  • 1 tablespoon kosher salt
  • 2 teaspoons extra virgin olive oil
  • 1 (8-ounce) ball Fior di Latte or other fresh mozzarella

Equipment

Instructions
 

  • Remove the pizza dough from the refrigerator about 2 hours before baking and prepare it according to these dough-handling instructions.
  • Place a pizza stone in a cold oven and preheat it to 550°F on convection bake. If your oven does not reach 550°F or does not have convection, set it to the highest temperature available.
  • Shape and stretch the dough to about 15 inches in diameter (or the size of your pizza stone) and place it on a lightly floured surface.

Prepare the Tomato Sauce

  • Empty the can of San Marzano tomatoes (with their liquid) into a medium bowl.
  • Crush the tomatoes by hand and stir in the salt.
  • Spread a thin layer of sauce over the dough, leaving 1½ inches around the edge for the crust. You should still be able to see the dough underneath. (You will only need about 3–4 tablespoons of sauce).
  • If your oven only reaches 450–500°F, lightly brush olive oil around the outer rim of the dough to help the crust brown.
  • Transfer the sauced pizza to a lightly floured pizza peel and slide it onto the hot pizza stone.
  • Bake for about 5 minutes, then check the underside of the crust. It should be lightly golden and slightly firm.
  • Remove the pizza from the stone and add the mozzarella.
  • Return the pizza to the oven and bake until the cheese melts and the crust develops dark brown, blistered edges.
  • Remove from the oven, add fresh basil, and let the pizza rest about 5 minutes before slicing.

Notes:

You will not use all of the tomato sauce or all of the mozzarella for one pizza. Store leftover sauce in the refrigerator for up to 5 days or freeze it in ¼-cup portions for future pizzas. Keep fresh mozzarella in its original liquid or in lightly salted water in a sealed container in the refrigerator for up to 3 days.
San Marzano canned tomatoes are the preferred choice because they are less acidic and more meaty than other varieties, resulting in a less watery sauce.
*A note on Kosher salt: This recipe uses kosher salt. If you’re using table salt, use half the amount. Kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than a teaspoon of table salt.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice

Nutrition

Serving: 72gCalories: 150kcalCarbohydrates: 27gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 1297mgPotassium: 19mgFiber: 1gSugar: 4gVitamin A: 15IUVitamin C: 1mgCalcium: 6mgIron: 2mg
Keyword easy homemade pizza, easy pizza recipe, homemade pizza, italian pizza, margherita pizza, neapolitan pizza, pizza dough technique, pizza from store bought dough, pizza night, pizza recipe
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