Caprese Pizza Recipe 🍅✨Warm, Puffy Crust With A Vibrant, Fresh Salad

Prepare the dough by adding 500 g of all-purpose flour and 3.5 g of active dry yeast to a large bowl.

Add 375 g of water and mix until mostly combined with a spoon.

Add 10 g of sea salt and 20 g of extra virgin olive oil and mix again.

Flip the wet dough onto a lightly floured surface and knead gently by folding it over itself.

Pick up the dough by the corners, turn it 90°, and place it back on the floured surface.

Repeat the folding and turning motion a few more times without hard kneading.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest for 15 minutes.

Repeat the folding and resting process three more times.

After the final resting, cover the dough and let it rise in the refrigerator for 24 hours.

Remove the dough from the refrigerator and let it come to room temperature until doubled in volume.

Preheat the oven to 480°F.

Lightly flour a board, place the dough on it, and gently flatten it from the center.

Lift the dough onto your forearms and place it in a baking pan, stretching it to fit.

Let the dough sit for 15 minutes to rise.

Bake the dough until golden brown, observing it closely to prevent burning.

For the topping, cut 1 lb of grape tomatoes in half, salt them lightly, and drain the juice.

Place the drained tomatoes on the pizza, add 1 lb of mozzarella slices and basil leaves.

Drizzle 2 tablespoons of extra virgin olive oil over the topping and heat in the oven until the cheese melts and the tomatoes and basil are lightly browned.

Remove from the oven, add more basil leaves, drizzle with balsamic glaze, slice, and serve.

Equipment Needed

Spice Level: