No-Knead Caprese Pizza (1 bowl recipe!)
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This easy, crazy delicious Caprese pizza is a dream for any pizza lover: crusty bottom and amazing flavors from fresh tomatoes, creamy mozzarella, basil, and flavor-packed extra virgin olive oil. No unhealthy processed ingredients, only good stuff!
Plus, the dough is super easy to make in 1 bowl! No mixer, no kneading are required for this foolproof, step-by-step easy pizza dough. Simple, quick, and so darn good. You’ll never want to order take out again!
This Caprese pizza proves that less is more when it comes to good pizza. And if you love pizza and focaccia as much as I do (I’m still an Italian girl after all!), you’ll love also the simplicity of this crunchy pizza with peppers and fresh tomato pizza.
A handful of good ingredients, and plenty of flavor and textures for this easy, delicious recipe. A you’ll want to drizzle your Italian pizza only with extra virgin olive oil, nothing else!
Ready for the best pizza night?
List of the ingredients
- Homemade pizza dough (all-purpose flour, yeast, salt, olive oil)
- Fresh tomatoes (cherry tomatoes, Roma…)
- Tomato sauce (optional)
- Mozzarella
- Fresh basil
- Extra virgin olive oil
- Fine salt
How do you make pizza dough from scratch?
Store-bought pizza dough or your favorite pizza dough works fine too, but this easy home pizza dough from scratch is a real game changer? Even a novice can make this foolproof dough following this simple step-by-step recipe:
- Mix flour, salt and yeast in a bowl.
- Add water and olive oil.
- Mix with a spatula to incorporate the flour into the liquids (lumps are ok).
- Let it rest in a warm place.
- Line a baking sheet with parchment paper and dust generously with flour
- Using a spatula, pour the risen dough on the baking sheet
- Stretch the dough with your fingers into a circle (12-inch diameter).
- Spread tomato sauce on the pizza base.
- Arrange slices of tomatoes and mozzarella and sprinkle with salt.
- Bake for about 15 minutes at 450 ℉.
- Then serve with plenty of fresh basil.
- Drizzle ONLY with extra virgin olive oil. Enjoy!
RECIPE NOTES
I’ve grown up eating Italian pizza, the real one. This is my take on the easiest pizza recipe EVER and makes a flavorsome Italian pizza from scratch in record time.
A quick and fuss-free recipe perfect for impromptu pizza parties or pizza cravings!
IS PIZZA HEALTHY?
Traditionally, the dough is made with simple ingredients like flour and olive oil. If eaten in moderation, freshly made pizza containing not highly-processed ingredients can be considered healthy.
Plus, when making your homemade pizza or ordering pizza, chose toppings that contain fresh and wholesome ingredients: tomatoes, fresh mozzarella, arugula, mushrooms, olives, grilled vegetables are delicious, healthy options.
On the contrary, frozen pizza or the ones sold in fast-food restaurants is usually highly processed, high in calories and fat. Plus, it contains sugar, food coloring, preservatives, sodium and it’s typically loaded with ingredients like sausages, salami, extra cheese.
Stuffed crust pizza, anyone? No thanks : )
Tips to make the best Caprese pizza?
There are a few key factors that make your pizza the best pizza ever:
- Let the dough rises until fluffy and doubled in size.
- Stretch the dough gently using your fingers.
- Don’t use a rolling pin: you don’t want to push out gas and bubbles.
- Chose good quality ingredients.
- Preheat the oven: the hotter the oven, the better the pizza will be!
- Bake pizza on the lower bottom shelf close to the heating element.
- Drizzle ONLY with extra virgin olive oil.
Note: this recipe uses a high hydration dough which means that the amount of water is over 80% of the amount of flour. It’s a bit sticky, but easy to whip up and makes a delicious, crispy pizza crust.
WHAT KIND OF MOZZARELLA GOES ON PIZZA?
If you wonder if fresh mozzarella is good for pizza, the answer is yes: fresh real mozzarella is best.
When it comes to a good Italian pizza, there’s no such thing as “pizza cheese”. If you can, go for fresh mozzarella packed in water.
However, keep in mind to not overload your pizza: fresh mozzarella contains plenty of water and can make your pizza bottom soggy. Less is more.
And for more fresh mozzarella recipes, this collection will be perfect to inspire you!
HOW LONG DOES HOMEMADE CAPRESE PIZZA LAST?
Place your Caprese pizza in a large freezer bag, and refrigerate for up to 2 days in the fridge.
Alternately, wrap your pizza in cling film or place it in a freezer bag, make sure you squeeze the air out and freeze it up to 2 months.
LOOKING FOR MORE PIZZA & BREAD RECIPES?
- Focaccia with olives
- Easy no-knead Italian focaccia
- No-knead panini bread
- Italian anchovy pizza
- Olive pizza
- Pizza with eggplant
- Greek pizza
- Spinach pizza
- Mozzarella pizza
And if you make this homemade Caprese pizza, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. Once you see how easy it is to make for yourself, you’ll never order pizza delivery again!
Homemade Caprese pizza
Ingredients
NO-KNEAD DOUGH:
- 1 ½ cup + 2 Tbsp (210 grams) unbleached all-purpose flour or bread flour, plus more for dusting
- ½ tsp instant yeast
- ½ tsp fine sal
- ¾ cup (180 ml) lukewarm water
- ⅔ Tbsp olive oil
PIZZA TOPPING:
- 3-4 Medium-sized tomatoes, sliced
- (5 oz/140 gr) fresh mozzarella or balls
- 1/3 cup (80 ml) tomato sauce (optional)
- 1 handful Fresh basil
- 1/4 fine salt
- Extra virgin olive oil, for drizzling
Instructions
Pizza Dough
- Mix flour, yeast, and salt in a large bowl. Add water, olive oil, and stir with a spatula to incorporate the dry ingredients into the liquid. Scrape the bottom of the bowl to make sure to gather all the flour. The dough looks sticky with several lumps. You might want to add an extra Tbsp of water if you struggle to incorporate the flour into the water.
- Cover the bowl with a damp towel or plastic film, and let to rest in a warm place until it has doubled in size and looks bubbly.
- When the dough is ready, preheat the oven to 450°F/230°C, and place the rack in the lowest position, ideally close to the heating element at the bottom of the oven.
- Cut a large piece of parchment paper (if you use a pizza stone). Alternatively, grease or line with parchment paper a large baking pan.
- Scrape the edges of the bowl with a spatula and pour the dough onto the parchment paper. The dough looks fluffy and a bit bubbly you don't want to deflate it. Dust with some flour and, starting from the center, gently press it out with your fingers until you get a large round pizza ready for the topping.
Topping
- Spread some tomato sauce on top and sprinkle some salt. Then arrange mozzarella and tomato slices leaving a couple of inches from the edges. Sprinkle again some salt.
- Once the oven is hot, bake pizza for 15-20 minutes until golden and crusty (do not open the oven door during this time, or the temperature will drop).
- Serve hot with plenty of fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy!
Notes
WHAT IS THE BEST FLOUR FOR PIZZA DOUGH? All-purpose flour and bread flour are both fine. All-purpose flour has a lower content protein, slightly lower rise, but overall works well in any pizza recipe. Plus, all-purpose flour is cheaper and easily available. WATER ABSORPTION: water absorption is the amount of water taken up by flour and may vary significantly depending on the flour, brand, and weather conditions. That being said, when you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve that dough consistency as shown in the pictures above, just add gradually a little extra water until the flour has been incorporated. WARM OVEN METHOD: this is a trick to help you to make the dough rise faster. Basically, preheat the oven at low temperature, then turn it off and create a warm environment for the dough to rise in. This shortcut works great when you run out of time.
Hello, I was just reading the recipe and noticed that it calls for only a 1/2 cup of flour. Is this the correct measurement? I saw that in other similar recipes of yours it’s quite different.
Thanks,
Hi Kezia! Thanks so much for your comment, sadly that’s a typo and it has been just amended.
Cheers x