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

How to Make Fresh Tomato and Basil Pizza

1. Activate the yeast. In a large bowl, stir the warm water, sugar and yeast together. Let it sit for 5 minutes, until foamy.
2. Mix the dough. Add the flour, salt and olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Knead. Turn the dough out onto a floured counter and knead for 6 to 8 minutes, until smooth and elastic.
4. Let it rise. Place the dough in an oiled bowl, cover and let rise in a warm place for 1 to 1 ½ hours, until doubled.
5. Make the sauce. While the dough rises, stir together the crushed tomatoes, garlic, olive oil, oregano and salt. No cooking needed.
6. Heat the oven. Place a rack in the lowest position and heat the oven to 475°F. If you have a pizza stone or steel, heat it in the oven for at least 30 minutes.
7. Shape the crusts. Divide the dough in half. On a floured surface, press and stretch each piece into a 12-inch round, leaving the edges slightly thicker. Place on an oiled baking sheet or on parchment if using a stone.
8. Top the pizzas. Spread a thin layer of sauce over each crust, leaving a ½-inch border. Sprinkle with mozzarella, add the fresh mozzarella pieces, then arrange the tomato slices on top. Sprinkle with Parmesan.
9. Bake. Bake one pizza at a time for 12 to 15 minutes, until the crust is deep golden and the cheese is bubbling with brown spots.
10. Finish. Scatter fresh basil leaves over the hot pizza, drizzle with a little olive oil, rest for 2 minutes and slice.

Tips for a Crisp, Golden Crust

• Use a hot oven. Pizza loves heat; do not bake below 450°F.
• Go light on the sauce. Too much makes the center soggy.
• Bake on the lowest rack so the bottom crisps before the top overbrowns.
• If the dough springs back while stretching, cover it and let it rest 5 minutes, then try again.

Variations

For a white pizza, skip the tomato sauce and spread the crust with olive oil, garlic and ricotta before adding the mozzarella and tomatoes.

For a cheesy garlic crust, brush the edges with garlic butter and sprinkle with Parmesan before baking.

For a veggie lover's pizza, add sliced mushrooms, bell peppers and black olives with the tomatoes.

Make Ahead and Storage

The dough can be made a day ahead: after kneading, place it in an oiled, covered bowl in the refrigerator. Bring to room temperature for 1 hour before shaping. Dough also freezes for up to 3 months. Leftover pizza keeps in the fridge for 3 days; reheat slices in a hot skillet, covered, for crisp bottoms and melty cheese.

Nutrition Information

One slice, about one-eighth of a pizza, provides an estimated 260 to 310 calories, depending on how much cheese you use.

Final Thoughts

Homemade pizza is less about perfection and more about the fun of making it together. Lopsided crusts and generous cheese are part of the charm.

Put on some music, roll up your sleeves and make pizza night a family tradition.

With love, from Grandma's kitchen ❤️