Italian Caprese Pizza Recipe

Experience the true taste of Naples with this authentic Neapolitan Pizza Margherita. A soft, airy, leopard-spotted crust cradles bright San Marzano tomato sauce, creamy fresh mozzarella, fragrant basil leaves, and a final drizzle of extra virgin olive oil — simple, fresh, and utterly irresistible Italian perfection in every bite.

Why You’ll Love This recipe

You’ll fall head over heels for this recipe because it captures the soul of authentic Italian pizza making without unnecessary complications. The dough develops incredible flavor and texture through a slow fermentation process, resulting in that signature light, bubbly, slightly charred Neapolitan crust that’s soft and foldable yet crisp at the edges.

Every ingredient shines: vibrant, minimally processed San Marzano tomatoes deliver natural sweetness and acidity, premium fresh mozzarella (fior di latte or buffalo) melts into creamy pools, and fragrant basil adds that unmistakable herbal pop.

A light hand with toppings prevents sogginess, while the high-heat bake creates beautiful leopard spotting and depth of flavor. It’s surprisingly approachable at home (even without a wood-fired oven), feels restaurant-quality, celebrates fresh seasonal ingredients, and brings the joy of Italy straight to your table — perfect for date nights, family gatherings, or impressing friends with minimal effort for maximum wow factor.

Yield: 12 serves

Italian Caprese Pizza Recipe

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Authentic Neapolitan Margherita pizza with soft crust, fresh mozzarella, San Marzano tomatoes, basil, and olive oil — pure Italian bliss.

Prep Time 30 minutes

Cook Time 8 minutes

Additional Time 8 hours

Total Time 8 hours 38 minutes

Ingredients

For the Neapolitan Dough (makes 4 balls):

• 500 g Tipo “00” flour (or high-quality pizza flour)
• 325–350 ml lukewarm water (60–65% hydration)
• 10–15 g fine sea salt
• 1 g fresh yeast (or 0.3–0.5 g instant dry yeast)

For the Sauce & Toppings (per pizza):

• 80–100 g hand-crushed San Marzano tomatoes (drained slightly, seasoned with pinch of salt)
• 80–100 g fresh mozzarella (fior di latte or buffalo), sliced or torn, patted dry
• 4–6 fresh basil leaves
• 1–2 tsp extra virgin olive oil (for drizzling)
• Optional: light sprinkle of Parmigiano-Reggiano or sea salt flakes

Instructions

1. Start with magic dough — In a large bowl, dissolve the yeast in lukewarm water. Add salt and stir until dissolved, then gradually mix in the flour until a shaggy dough forms.
2. Knead with love — Turn onto a lightly floured surface and knead 10–15 minutes by hand (or 8 minutes in a mixer) until smooth, soft, and elastic — it should feel silky and slightly tacky.
3. Let it rise slowly — Place dough in a lightly oiled bowl, cover with a damp cloth or plastic, and let ferment at room temperature 8–24 hours (or refrigerate for deeper flavor).
4. Divide and conquer — Gently punch down the risen dough, divide into 4 equal portions (about 250–280 g each), and shape into smooth, tight balls. Cover and rest 4–6 hours at room temp.
5. Prep your toppings — Hand-crush San Marzano tomatoes in a bowl with a pinch of salt (no cooking needed!). Slice or tear mozzarella and pat dry. Pick fresh basil leaves.
6. Preheat like a pro — Heat your oven (with pizza stone/steel) to max (500–550°F/260–290°C) for at least 45–60 minutes. If possible, turn on broiler for final char.
7. Stretch with care — On a floured surface or peel, gently press and stretch one dough ball into a 10–12 inch circle, leaving a puffy 1-inch cornicione (rim). Don’t roll — keep air bubbles!
8. Top beautifully — Spread a thin layer of crushed tomatoes over the dough (leave 1-inch border). Scatter mozzarella pieces evenly. Add a few basil leaves if desired (save most for after).
9. Launch and bake — Slide pizza onto hot stone/steel. Bake 8–12 minutes, rotating halfway, until crust is puffed, spotted with char, and cheese bubbles gorgeously. Broil 1–2 minutes if needed for extra leopard spots.
10. Finish with flair — Remove from oven, immediately add remaining fresh basil, drizzle generously with extra virgin olive oil, and sprinkle a pinch of sea salt or Parmigiano. Slice and devour while hot!

Notes

This is the purest AVPN-style Neapolitan Margherita — no garlic, no oregano, no cooked sauce. High heat is key for authentic texture. If your oven doesn’t get hot enough, results will be good but less blistered. Fresh ingredients make all the difference — splurge on quality!

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 151Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 1mgCarbohydrates 32gFiber 1gSugar 0gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

Use high-quality “00” flour for the authentic soft, extensible dough — it makes a huge difference in texture. Don’t overload toppings; Neapolitan pizza thrives on restraint to avoid a soggy center. Hand-crush San Marzano tomatoes instead of blending for better texture and flavor.

Let your dough balls rest fully at room temperature before stretching to prevent tearing. If using a home oven, preheat a pizza stone or steel for at least 45–60 minutes at maximum temperature (ideally 500–550°F/260–290°C) and use the broiler for the final 1–2 minutes to mimic wood-fired char.

Stretch dough gently by hand — never use a rolling pin, as it deflates the air pockets. Pat mozzarella dry to remove excess moisture and prevent wateriness. Add basil after baking (or half before/half after) to preserve its fresh aroma and color. Drizzle olive oil post-bake for the best fragrance. Practice launching onto the stone with a peel dusted in semolina or flour to avoid sticking.

Ingredients Notes

The magic lies in ingredient quality and simplicity — true Neapolitan Margherita uses only a handful of pristine components. Opt for Italian Tipo “00” flour (finely milled for tenderness and chew). Fresh yeast or a tiny amount of instant/dry yeast works best for slow, flavorful fermentation.

San Marzano tomatoes (DOP-certified if possible) are prized for their sweet, low-acidity flesh and minimal seeds — hand-crush them for chunky texture rather than smooth sauce. Fresh mozzarella (fior di latte for milder flavor or buffalo for richer creaminess) should be high-quality and sliced or torn, never pre-shredded. F

resh basil leaves provide essential aroma — Genovese basil is traditional. Extra virgin olive oil (fruity, high-quality Italian) finishes the pizza with luxurious silkiness. Sea salt or kosher salt seasons everything perfectly without overpowering. No garlic, oregano, or other additions in the purest version — let the core flavors speak.

Variations and Substitutions

For a modern Caprese twist, skip the tomato sauce entirely and top with extra sliced fresh tomatoes, mozzarella, basil, and a post-bake balsamic glaze drizzle — it highlights raw tomato freshness but deviates from classic Neapolitan rules. Substitute fior di latte with buffalo mozzarella for richer, creamier results (pat dry well).

If “00” flour is unavailable, use a 50/50 blend of all-purpose and bread flour, though texture will be slightly less tender. In place of fresh yeast, use instant yeast (reduce quantity slightly). For dairy-free, try vegan mozzarella and skip cheese entirely for a marinara-style base. Add a sprinkle of Parmigiano-Reggiano or Pecorino Romano post-bake for subtle umami (traditionalists add sparingly).

If you lack San Marzano, use high-quality whole peeled plum tomatoes, drained well. For thicker crust lovers, extend proofing time or use less hydration in dough. Grill version: cook on a hot grill with lid closed for smoky char. Gluten-free: use certified GF pizza dough mix, adjusting hydration carefully.

Storage Options

Best enjoyed immediately for optimal texture and flavor — Neapolitan pizza doesn’t reheat beautifully due to its high-moisture crust. Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in a very hot oven (450–500°F) or on a skillet (covered briefly) for 4–6 minutes to crisp the bottom — avoid microwave as it makes crust soggy. Freeze unbaked topped pizzas (flash-freeze then wrap tightly) for up to 1 month; bake from frozen, adding a few extra minutes.

Dough balls freeze well (up to 3 months) — thaw in fridge overnight then room temp before use.

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