Caprese Pizza Large 18'' Recipe
Tender mozzarella cheese, ricotta cheese, tomatoes topped with fresh basil.
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Ingredients
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Dough & Base
Cheeses
Tomatoes & Toppings
Finishing & Garnish
Method
Dough & Base
Preheat and prepare
Place a pizza stone or large baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. This ensures a crisp crust on a large 18" pizza.
On a lightly floured surface, stretch or roll the dough into an 18-inch round. Aim for an even thickness with a slightly thicker outer rim (crust). If dough resists, let it rest 5–10 minutes then continue.
Cheeses
Distribute fresh mozzarella evenly over the oiled dough, leaving a 3/4–1 inch border for the crust. Use slightly overlapping slices or torn pieces so cheese covers most of the surface but not piled too thickly.
Drop ricotta by spoonfuls across the pizza in small dollops (about 3 oz total). Space them evenly so every slice will have some ricotta; avoid large globs that can make the center soggy.
If using Parmesan/Pecorino, sprinkle the 1 tablespoon lightly over the cheeses for added umami.
Tomatoes & Toppings
Arrange the thin tomato slices evenly atop the cheeses. Slight overlap is fine; distribute so tomatoes cover most of the surface but do not overwhelm the cheese layer.
Season the tomato layer with the cracked black pepper (about 1 tsp) and a light pinch of additional salt if desired. Be careful — the cheeses already contribute salt.
Baking
Carefully transfer the assembled pizza to the preheated stone or baking sheet (use a pizza peel dusted with cornmeal or a rimless baking sheet to slide it on).
Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and the mozzarella is melted and slightly bubbling. Baking time will vary with oven and stone; monitor after 8 minutes.
Finishing & Garnish
Remove the pizza from the oven and let it rest 1–2 minutes. Drizzle the finishing 1 tablespoon extra-virgin olive oil over the top.
Scatter the fresh basil leaves over the hot pizza so they wilt slightly from residual heat but remain bright and aromatic.
Optionally, drizzle 1 teaspoon balsamic glaze in a light zigzag for sweetness and acidity. Finish with an optional light grating of additional Parmesan if desired.
Slice into 8 large slices and serve immediately.