Homemade Fresh Tomato and Basil Pizza: Bubbly Mozzarella on a Golden Crust, Made in Your Own Oven

Ingredients for Fresh Tomato and Basil Pizza

This recipe makes two 12-inch pizzas, about 6 to 8 servings.

For the dough

• 3 ¼ cups all-purpose or bread flour: plus extra for dusting. Bread flour makes a chewier crust.
• 1 ¼ cups warm water: about 105°F.
• 2 ¼ teaspoons instant or active dry yeast: one ¼-ounce packet.
• 1 teaspoon sugar: feeds the yeast.
• 1 ½ teaspoons salt.
• 2 tablespoons olive oil: plus more for the pan.

For the sauce

• 1 cup canned crushed tomatoes.
• 1 garlic clove: finely grated.
• 1 tablespoon olive oil.
• ½ teaspoon dried oregano.
• ¼ teaspoon salt.

For the topping

• 12 ounces low-moisture mozzarella: shredded.
• 4 ounces fresh mozzarella: torn into small pieces, optional.
• 3 ripe Roma tomatoes: thinly sliced.
• A handful of fresh basil leaves.
• 2 tablespoons grated Parmesan cheese.
• Olive oil: for drizzling.

Choosing Your Ingredients

Low-moisture mozzarella is the block or bag of shredded mozzarella in the dairy aisle. It melts beautifully and does not make the crust soggy. Fresh mozzarella, sold in balls packed in liquid, is creamier but releases water, so use it in small amounts and pat it dry first.

Roma tomatoes are the best choice for slicing on top because they are meaty and have fewer seeds. Slice them thin and lay them on paper towels for 10 minutes to absorb extra juice.

Short on time? Many grocery stores sell fresh pizza dough in the bakery or refrigerated section. One pound of store-bought dough makes one 12-inch pizza. A plain jarred pizza sauce is fine too.

Always add basil after baking. In the oven it turns black and loses its fresh, peppery aroma.