Tomato, Fresh Mozzarella Pizza Recipe

Proof yeast

In a small bowl, combine warm water (240 ml) and sugar or honey (0.5 tsp). Sprinkle the active dry yeast (7 g) over the water, stir gently, and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In a large mixing bowl, whisk together the all-purpose flour (360 g) and fine sea salt (1.5 tsp). Make a well in the center, pour in the foamy yeast mixture and 1 tbsp extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot for 1–1.5 hours, until doubled in size.

Shape

Punch down the risen dough and turn onto a lightly floured surface. Divide into two equal portions for two medium pizzas (or keep whole for one large). Let rest 10 minutes, then gently stretch or roll each portion into a 10–12 inch round, keeping a slightly thicker rim for the crust.

Prepare tomatoes

If desired, core and seed the tomatoes. For a simple fresh sauce: coarsely chop the ripe tomatoes to yield about 2 cups. For a smoother, slightly concentrated sauce: peel tomatoes (briefly blanch in boiling water 20–30 seconds, then shock in ice water), crush by hand or pulse 2–3 times in a food processor—do not overblend.

Season

Mince the garlic clove and stir it into the chopped/crushed tomatoes with 1 tbsp extra-virgin olive oil, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Tear 6 of the basil leaves into the sauce and reserve 2 leaves for finishing.

Optional concentrate

If tomatoes are watery, place the seasoned tomato mixture in a small saucepan and simmer over medium-low heat 8–12 minutes to reduce and concentrate flavors. Cool slightly before using.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 30 minutes. If using a home oven that tops at 475°F, preheat as high as possible and allow extra time on the stone.

Top the dough

Lightly dust a pizza peel or another inverted baking sheet with semolina or flour. Transfer a stretched dough round to the peel. Spoon 1/2 of the prepared tomato mixture onto the dough, spreading gently and leaving a 1/2–1 inch border. Tear the fresh mozzarella (200 g) into small pieces or thin slices and distribute evenly over the tomatoes. Sprinkle 1 tbsp grated Parmesan if using, and a light pinch of red pepper flakes if desired. Drizzle 1 tsp extra-virgin olive oil over the top.

Bake

Slide the pizza onto the hot stone or baking sheet and bake 7–10 minutes at 500–550°F (or 10–14 minutes at a lower max temperature), until the crust is golden with some charred spots and the cheese is melted and bubbling. Rotate halfway through for even baking.

Finish

Remove pizza from the oven. Tear the remaining basil leaves and scatter over the hot pizza. Let rest 2 minutes, slice, and serve immediately.