Caprese Recipe

If using store-bought dough, bring to room temperature for 1 hour. To make dough from scratch: dissolve active dry yeast in 360 ml lukewarm water (about 100–105°F/38–40°C). Let sit 5–8 minutes until foamy. In a large bowl combine 600 g 00 flour and 1.5 tsp sea salt, make a well and pour yeast mixture and 1 tbs olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise 1.5–2 hours at room temperature or refrigerate overnight for more flavor. Divide into 3 equal balls (~300 g each) if making multiple pies; let proof 45–60 minutes before shaping.

Preheat the wood-fired oven to 700–900°F (370–480°C) with the stone or hearth fully heated for at least 45 minutes. If using a domestic oven, preheat to highest temperature (500–550°F/260–290°C) with a pizza stone.

Prepare ricotta spread

In a bowl, combine 250 g ricotta, 1 peeled garlic clove (minced or grated), 1 tbs extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Stir until smooth and lightly seasoned. Taste and adjust seasoning. Keep chilled until ready to assemble.

Prepare pesto

If your pesto is thick, loosen 80 g pesto with a small splash of olive oil or water to a spreadable consistency. Reserve for assembly.

Slice 2 medium ripe tomatoes into 3–4 mm rounds. Drain 200 g fresh mozzarella on paper towels and tear into bite-sized pieces; pat dry to avoid excess moisture. Pick and wash basil leaves; reserve whole for placement and thinly slice 6 leaves into a chiffonade for garnish.

Lightly toss tomato slices in a small bowl with 1 tbs olive oil, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper. This seasons the tomatoes and reduces excess juices when baked.

On a lightly floured work surface, gently stretch one dough ball into a 10–12 inch (25–30 cm) round by pressing from the center outward, leaving a slightly thicker rim. Do not use a rolling pin if you want a puffy cornicione.

Place stretched dough on a well-floured or semolina-dusted pizza peel. Spoon 3–4 tbs of the ricotta mixture into the center and gently spread thinly, leaving a 1-inch border. Dollop 1–2 tbs of pesto in small spoonfuls over the ricotta and lightly swirl with the back of the spoon to create a marbled effect—don't over-saturate.

Distribute seasoned tomato slices evenly over the surface, then scatter torn mozzarella pieces across the pizza, leaving some open ricotta/pesto visible. Tuck a few whole basil leaves between toppings. Drizzle lightly with 1 tsp olive oil.

Slide the pizza onto the preheated oven floor or stone. In a wood-fired oven, rotate the pie every 20–30 seconds to ensure even charring; total bake time will be 60–90 seconds depending on temperature. In a home oven at 500–550°F, bake 6–9 minutes until crust is golden, blistered, and cheese is melted.

Remove pizza from oven and transfer to a cutting board.

Immediately scatter the basil chiffonade over the hot pizza so the heat releases the aroma. Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil and sprinkle flaky sea salt to taste (about 1/4 tsp). Let rest 1–2 minutes.

Slice into 6–8 slices and serve hot. Provide extra pesto or ricotta on the side if desired.