No-Knead Caprese Pizza (1 bowl recipe!)

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This crazy, delicious Caprese pizza is a dream for any pizza lover. It has a crusty bottom and amazing flavors from fresh tomatoes, creamy mozzarella, basil, and flavor-packed extra virgin olive oil.

There are no unhealthy processed ingredients, only good stuff!

A pizza cutter is cutting a slice of caprese pizza.

Simple, quick, and so darn good. You’ll never want to order takeout 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 also love the simplicity of this crunchy pizza with peppers and fresh tomato pizza.

This easy, delicious recipe uses a handful of good ingredients and plenty of flavor and textures. You’ll want to drizzle your Italian pizza only with extra virgin olive oil, nothing else!

Plus, the dough is super easy to make in 1 bowl! No mixer and no kneading are required for this foolproof, step-by-step easy pizza dough.

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
The ingredients to make this caprese pizza are arranged on a white marble table.

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). 
A glass bowl with water, oil and flour and a glass bowl with the dough.
  • 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.
The dough has risen in the glass bowl and the dough is on a floured surface.
  • 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.
A pizza caprese with slices of tomato and mozzarella before baking.
  • Bake for about 15 minutes at 450 ℉.
  • Then, serve with plenty of fresh basil.
  • Drizzle ONLY with extra virgin olive oil. Enjoy!
A drizzle of extra virgin olive oil over a freshly baked caprese pizza.


I’ve grown up eating Italian pizza, the real one. This is my take on the easiest pizza recipe EVER, and it makes a flavorsome Italian pizza from scratch in record time.
A quick and fuss-free recipe perfect for impromptu pizza parties or pizza cravings!


Traditionally, the dough is made with simple ingredients like flour and olive oil.  If eaten in moderation, freshly made pizza containing ingredients that are not highly processed can be considered healthy.

Plus, when making your homemade pizza or ordering pizza, choose toppings that contain fresh and wholesome ingredients: tomatoes, fresh mozzarella, arugula, mushrooms, olives, and grilled vegetables, which are delicious, healthy options.

On the contrary, frozen pizza, especially the ones sold in fast-food restaurants, is usually highly processed and high in calories and fat. It also contains sugar, food coloring, preservatives, and sodium, and it’s typically loaded with ingredients like sausages, salami, and extra cheese.
Stuffed crust pizza, anyone? No thanks : )

A caprese pizza on a white background with fresh basil leaves.

Tips to make the best Caprese pizza?

There are a few key factors that make your pizza the best pizza ever:

  • Let the dough rise 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.
  • Choose 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 it’s easy to whip up and makes a delicious, crispy pizza crust.

A delicious Caprese pizza on a white plate with green basil leaves.


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, remember not to overload your pizza: fresh mozzarella contains plenty of water and can make your pizza’s bottom soggy. Less is more.

And for more fresh mozzarella recipes, this collection will be perfect to inspire you!


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 for up to 2 months.


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

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. The dough is super easy to make from scratch, all you have to do is mix the ingredients on 1 bowl.
Recipe yield 2 large servings.
Prep Time15 minutes
Cook Time15 minutes
Proofing time1 hour
Total Time1 hour 30 minutes
Course: Main Course, Pizza
Cuisine: Italian
Keyword: Caprese pizza
Servings: 2
Author: Katia



  • 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
  • Tbsp olive oil



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.


  • 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!


MOZZARELLA: I used to buy mozzarella balls from TJ’s when I was in the States, and they were perfect for pizza. 

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.


  1. 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.


    1. Hi Kezia! Thanks so much for your comment, sadly that’s a typo and it has been just amended.
      Cheers x

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