Cooking with Chef Bryan Caprese Pizza

Prepare the pizza dough with 70% hydration, which means 70% of the volume is water.

Pat off excess flour from the dough before placing it on a pizza peel.

Shape the dough into a 12-inch round for the pizza.

Drizzle olive oil over the shaped dough instead of using tomato sauce.

Sprinkle shredded mozzarella cheese over the olive oil.

Bake the pizza in the oven until the crust is golden brown and the cheese is bubbling.

To make the balsamic glaze, add half a cup of balsamic vinegar to a pan and bring it to a simmer.

Reduce the balsamic vinegar by half until you have a quarter cup, then let it cool to form a glaze.

Marinate tomatoes in olive oil, fresh basil, oregano, seasoned salt, and black pepper.

Drizzle the balsamic glaze over the marinated tomatoes before serving on the pizza.

Equipment Needed

Spice Level:

Dietary