Caprese Pizza X-large 24'' Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking steel on the center rack for at least 45 minutes. Lightly dust a large work surface with the all-purpose flour. Divide the 900 g pizza dough into two equal portions for two 24" pizzas (if making one X-large 24" use entire dough) or shape according to size desired. Gently press and stretch the dough into a 24" round, leaving a slightly thicker rim. Transfer the stretched dough to a well-floured pizza peel or an inverted baking sheet lined with parchment.

Brush the dough rim lightly with 1 tablespoon olive oil to encourage browning and create a barrier for wet toppings.

Prepare quick tomato base

In a small bowl, combine 200 ml tomato passata or crushed tomatoes with the minced garlic, 1 tsp salt, 1 tsp sugar (if using), and 0.5 tsp red pepper flakes (optional). Stir to combine and taste; adjust seasoning. This will be a light, fresh base — do not overload the dough (about 180–200 g of sauce total for a 24" crust).

If the fresh tomato slices are very watery, pat them dry on paper towel to remove excess moisture to prevent soggy pizza.

Assemble cheeses

Divide the fresh mozzarella slices evenly and arrange them across the stretched dough, leaving the rim exposed. Dollop the ricotta in generous spoonfuls (use all 300 g) evenly across the pizza — aim for about 1–1.5" diameter dollops so they melt into creamy pockets. Sprinkle the grated Parmesan evenly over the top.

Lightly spoon the prepared tomato base over and between the cheese areas — avoid saturating any single spot. Arrange the thin tomato slices over and around the cheese, distributing them to cover the surface evenly.

Season the arranged tomatoes and cheeses with the remaining 1 tsp salt and 1 tsp freshly ground black pepper, distributing evenly.

Bake the pizza

Carefully slide the assembled pizza (on the peel or parchment) onto the preheated stone/steel. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through for even browning. Bake until the crust is deeply golden with some char spots, mozzarella is melted and bubbling, and ricotta is warmed and slightly blistered on top.

Finish and garnish

Remove pizza from oven and transfer to a cutting board. Immediately drizzle the top with 2 tablespoons extra-virgin olive oil and scatter the fresh basil leaves and the 10 g basil chiffonade over the hot pizza. Finish with a light sprinkle of flaky finishing salt to taste.

Let rest 2–3 minutes, then slice into 8 large slices (or desired portions) and serve hot.