Caprese Recipe

Activate yeast

Combine lukewarm water (1.25 cups) and active dry yeast (0.5 tsp) in a small bowl. Stir gently and let sit 5–7 minutes until foamy. If mixture does not foam, discard and use fresh yeast.

Mix dough

In a large bowl, whisk together 00 flour (3 cups) and fine sea salt (1.5 tsp). Make a well in the center and pour in the foamy yeast mixture and olive oil (1 tbs). Use a wooden spoon or your hand to combine until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on medium for 6–7 minutes.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1–1.5 hours, or until doubled in size.

Divide & rest

Punch down the dough and divide into two equal portions. Shape each into a tight ball, place on a floured tray, cover, and let rest 30–45 minutes to relax the gluten for easier stretching.

Preheat oven and prepare surface

About 30 minutes before baking, preheat oven to highest temperature (500–550°F / 260–290°C). If you have a pizza stone or steel, place it on the lowest rack and let it heat at the same time. Prepare a pizza peel or inverted baking sheet with a light dusting of semolina or flour for easy transfer.

Shape crusts

On a lightly floured surface, gently press each dough ball into a 10-inch disk, stretching from the center outward with your fingers to create a slightly thicker rim. Avoid using a rolling pin to preserve air in the edge. You want a thin center and a puffy cornicione (edge).

Assemble pizzas

Place a stretched dough disk on the prepared peel. Scatter half the halved cherry tomatoes (about 3/4 cup) across the center, leaving the rim clear. Distribute half the torn fresh mozzarella (4 oz) evenly over the tomatoes in small pieces to allow molten cheese pockets. Crumble half the goat cheese (1.5 oz) sparingly across — goat cheese is rich, use small dollops so it blends with the mozzarella.

Bake

Quickly slide the pizza onto the preheated stone or steel. Bake 6–8 minutes at 500–550°F, rotating once midway for even browning, until the crust is blistered and charred in spots and the cheese is melted and bubbling. Baking time will vary with oven temperature and stone/steel — in very hot setups (800–900°F) it may be 60–90 seconds, in home ovens expect 6–10 minutes.

Finish & season

Remove pizza to a cutting board. Immediately rub the outer crust lightly with the cut side of the garlic clove (optional) for a hint of garlic. Drizzle about 1 tsp of extra-virgin olive oil over the pie, scatter a generous portion of fresh basil leaves (about 1/4 cup per pizza), and season with sea salt and freshly cracked black pepper to taste. Repeat assembly and baking for the second pizza.

Serve

Slice into 6–8 pieces and serve hot so the cheeses are melty and the basil aroma is fresh. Optionally finish with an additional 1 tsp olive oil per pizza or a few torn basil leaves.