🍕 Perfect Tomato & Cheese Pizza
Master the art of homemade pizza with this foolproof beginner's guide
📋 Recipe at a Glance
This authentic Italian-style pizza features a crispy, golden crust topped with tangy tomato sauce and creamy melted mozzarella. Perfect for beginners, this recipe walks you through every step from making the dough to achieving that restaurant-quality finish at home. No fancy equipment needed – just simple ingredients and a bit of patience!
💡 Why This Recipe Works
The secret is in the dough hydration and high-heat baking. We use a 65% hydration dough that creates the perfect balance of crispy exterior and chewy interior. Preheating your oven to maximum temperature mimics a professional pizza oven!
🔧 Equipment You'll Need
🛒 Ingredients
For the Dough:
For the Topping:
🎥 Video Tutorial
👨🍳 Step-by-Step Instructions
In a large mixing bowl, combine warm water (around 110°F/43°C) with sugar and yeast. Let it sit for 5 minutes until it becomes foamy - this proves your yeast is active and ready to work its magic!
- Water temperature is crucial: Too hot kills the yeast, too cold won't activate it. Test with your finger - it should feel like warm bath water.
- No foam? Your yeast might be dead. Start over with fresh yeast.
- Humidity matters: On humid days, you may need slightly less water.
Add flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should bounce back when poked!
- Kneading technique: Push down with the heel of your hand, fold, rotate 90°, repeat.
- Dough too sticky? Add flour one tablespoon at a time.
- Too dry? Wet your hands and continue kneading.
- Windowpane test: Stretch a small piece - if it forms a thin, translucent membrane without tearing, you're done!
Place dough in a lightly oiled bowl, turn to coat all sides. Cover with a damp towel or plastic wrap. Let rise in a warm spot until doubled in size, about 1-1.5 hours.
- Perfect rising spot: Inside your oven with just the light on, or near (not on!) a warm stovetop.
- Cold weather? It might take up to 2 hours.
- Slow rise = better flavor: For even better taste, refrigerate overnight and bring to room temp before shaping.
- The poke test: Gently poke the dough - if the indent slowly springs back, it's ready!
While dough rises, make your sauce! Mix crushed tomatoes with olive oil, minced garlic, salt, and oregano. No cooking needed - the oven will do that. Preheat your oven to its maximum temperature (usually 500°F/260°C) with a baking sheet or pizza stone inside.
- San Marzano tomatoes: These Italian tomatoes are worth the splurge for authentic flavor!
- Pizza stone secret: Preheat for at least 30 minutes for a crispy bottom.
- No pizza stone? An inverted baking sheet works great!
- Sauce consistency: Not too watery! Drain excess liquid from canned tomatoes.
Punch down the risen dough and divide into portions (2 for large pizzas, 4 for personal size). On a floured surface, stretch and shape each portion into a 10-12 inch circle. Don't use a rolling pin if you can help it - hand stretching preserves those precious air bubbles!
- Shaping technique: Press from center outward, leaving a thicker edge for the crust.
- Gravity is your friend: Drape dough over your knuckles and let gravity stretch it while rotating.
- Tearing? Let dough rest 5 minutes to relax the gluten.
- Perfect circle not happening? Rustic shapes taste just as good!
Transfer shaped dough to parchment paper (easier to slide onto hot stone!). Spread sauce evenly, leaving a 1/2-inch border. Distribute mozzarella cheese evenly - don't overload! Less is more for a crispy pizza. Drizzle with a tiny bit of olive oil.
- Cheese mistakes: Too much = soggy pizza. Too little = sad pizza. Aim for 6-8 oz per large pizza.
- Fresh vs. low-moisture mozzarella: Low-moisture melts better and doesn't make pizza watery.
- Sauce application: Use the back of a spoon in a circular motion.
- The bare spots: Leave small gaps in cheese for nice browning!
Slide pizza (on parchment) onto preheated stone or baking sheet. Bake for 10-15 minutes until crust is golden brown and cheese is bubbling with brown spots. Watch carefully - ovens vary!
- Oven position: Bottom third of oven for crispiest crust.
- Pale cheese? Turn on broiler for final 1-2 minutes (watch closely!).
- Soggy center? Next time use less sauce or pre-bake crust for 3 minutes before topping.
- Rotation: Rotate pizza halfway through for even cooking.
Remove pizza and let it rest for 2-3 minutes before slicing. This lets the cheese set slightly and prevents the toppings from sliding off. Slice with a sharp knife or pizza cutter. Optional: garnish with fresh basil leaves and extra virgin olive oil!
- Slicing secret: Rock the knife/cutter back and forth rather than pressing straight down.
- Serving temperature: Best enjoyed hot, but not lava-hot!
- Final flourish: Red pepper flakes, parmesan, or honey drizzle for sweet heat!
- Leftover storage: Stack slices with parchment between, refrigerate up to 3 days.
🔄 Recipe Variations
Vegan Pizza
Substitutions:
- Replace mozzarella with vegan cheese (cashew-based works best) or nutritional yeast for a cheesy flavor
- Use agave or maple syrup instead of sugar for the dough
- Add extra vegetables: mushrooms, bell peppers, olives, artichokes
- Finish with arugula and balsamic glaze
Pro tip: Vegan cheese doesn't melt the same way. Pre-bake crust for 5 minutes before adding toppings for best results!
Gluten-Free Pizza
Dough modifications:
- Use 2 cups gluten-free flour blend (with xanthan gum)
- Add 1 teaspoon xanthan gum if your blend doesn't include it
- Increase water slightly - GF dough needs more hydration
- Let dough rest 30 minutes after mixing
- Roll between parchment paper - GF dough is stickier
Pro tip: Pre-bake GF crust for 8-10 minutes before adding toppings to prevent sogginess!
Low-Carb / Keto Pizza
Cauliflower Crust:
- 2 cups riced cauliflower (squeezed very dry!)
- 1 egg
- 1.5 cups shredded mozzarella
- 1/4 cup parmesan
- Italian seasoning, garlic powder
Instructions: Mix all ingredients, press into thin circle on parchment, bake at 425°F for 15 minutes until golden, add toppings, bake 10 more minutes.
Pro tip: The secret is removing ALL water from cauliflower - use cheesecloth and squeeze hard!
Gourmet升级
Upgrade your pizza:
- Cheese blend: Mix mozzarella with fontina, provolone, and aged parmesan
- Fancy tomatoes: Use DOP San Marzano tomatoes
- Finishing touches: Fresh burrata cheese added after baking, prosciutto, truffle oil drizzle
- Special flour: Use 00 flour (finely ground Italian flour) for the most authentic texture
- Herbs: Fresh oregano, thyme, or torn basil leaves
📊 Nutritional Information
Per serving (1/4 of pizza)
Vitamin & Mineral Highlights:
- Calcium: 25% DV (from cheese)
- Vitamin C: 15% DV (from tomatoes)
- Iron: 12% DV (from flour)
- Vitamin A: 10% DV (from tomatoes)
🔧 Troubleshooting Guide
Problem: Soggy Pizza
Solutions:
- Use less sauce
- Drain watery tomatoes thoroughly
- Don't overload with toppings
- Use low-moisture mozzarella
- Ensure oven is fully preheated
Problem: Tough, Chewy Crust
Solutions:
- Don't over-knead the dough
- Let dough rise properly
- Don't roll too thin
- Add slightly more water to dough
Problem: Burnt Edges, Raw Center
Solutions:
- Lower oven temperature by 25°F
- Move rack to center position
- Make crust thinner and more even
- Pre-bake crust for 3-5 minutes
Problem: Dough Won't Rise
Solutions:
- Check yeast expiration date
- Ensure water temperature is correct (110°F)
- Find a warmer rising spot
- Give it more time - cold kitchens slow rising
❓ Frequently Asked Questions
Absolutely! Pizza dough actually improves with a slow, cold fermentation. After the first rise, punch down the dough, wrap tightly in plastic wrap, and refrigerate for up to 3 days or freeze for up to 3 months. Bring to room temperature (about 30 minutes) before shaping. The cold fermentation develops more complex flavors!
This is super common! Use plenty of flour or cornmeal on your work surface and peel. Assemble your pizza quickly before the dough absorbs moisture from the sauce. Pro tip: Give the pizza a shake before putting it in the oven - if it doesn't move freely, add more flour underneath.
Yes! Active dry yeast needs to be dissolved in warm water first (blooming), while instant yeast can be mixed directly with flour. If using active dry, dissolve it in the warm water with sugar, wait 5-10 minutes until foamy, then proceed with the recipe. Use the same amount.
Skip the microwave! Best method: Heat a skillet over medium heat, add pizza, cover with a lid, and heat for 5-8 minutes. The crust gets crispy while the cheese melts perfectly. Alternatively, reheat in a 375°F oven for 10 minutes on a baking sheet.
Low-moisture mozzarella is the gold standard - it melts beautifully without making the pizza watery. For authentic Neapolitan pizza, use fresh mozzarella but tear it into small pieces and pat dry with paper towels first. Many pizzerias use a blend: 80% mozzarella, 10% provolone, 10% parmesan for complex flavor.
Not at all! While a pizza stone does produce a crispier crust, you can get great results with a regular baking sheet. For best results without a stone: preheat the baking sheet, flip it upside down, and use it like a pizza stone. Cast iron skillets also work wonderfully for individual pizzas!
🍷 Wine Pairing & Storage Tips
🍷 Perfect Pairings
Red Wines:
- Chianti Classico - classic Italian pairing
- Montepulciano d'Abruzzo - fruity and food-friendly
- Barbera - bright acidity cuts through cheese
For Non-Drinkers:
- San Pellegrino Limonata
- Italian sparkling water with lemon
- Homemade lemonade
📦 Storage Guide
Leftover Pizza:
- Refrigerate: 3-4 days in airtight container
- Freeze: Up to 2 months wrapped tightly
- Stack with parchment between slices
Unbaked Dough:
- Refrigerate: Up to 5 days (improves flavor!)
- Freeze: Up to 3 months in portions
- Thaw in fridge overnight
🇮🇹 A Slice of History
Pizza Margherita, the template for our tomato and cheese pizza, was created in 1889 in Naples, Italy, to honor Queen Margherita of Savoy. The pizzaiolo Raffaele Esposito designed it with the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil).
Traditional Neapolitan pizza must follow strict rules: Type 00 flour, San Marzano tomatoes, buffalo mozzarella, fresh basil, extra virgin olive oil, and baking in a wood-fired oven at 800-900°F for just 60-90 seconds! While our home version uses a conventional oven, the spirit remains the same: simple, quality ingredients treated with respect.