Tomato Pizza
An incredible tomato pizza made with fresh cherry tomatoes, mozzarella and fresh basil. Check out my step by step photos and tips above!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups water (360ml, warm (100F - 110F) )
- 4 cups all-purpose flour (480g, plus extra for kneading)
- 2 packages dry yeast (14g)
- 2 tbsp granulated sugar
- 1 pinch kosher salt
- 1 tsp olive oil (plus more for the bowl)
- 2 tsp rosemary (crushed, dried )
- 1/3 cup pizza sauce (80ml)
- 3 cups cherry tomatoes (halved)
- 1 1/2 cups fresh mozzarella (sliced into disks)
- 1 pinch sea salt
Instructions
- 1
For the Dough:
- 2
In a warm mixing bowl, add warm water (about 100F), yeast and sugar. Wait about 7 minutes or until you see bubbles forming in the mixture.
- 3
Pour in salt, rosemary and olive oil. Mix until combined.
- 4
Attach a dough hook to a standing mixer. Add the flour.
- 5
Mix on low for about 1 minute. Increase to medium speed until the dough comes together in a ball
- 6
Use olive oil to coat the dough ball. Place it in a greased bowl. Cover with plastic wrap or a fabric bonnet and place in a draft-less place to rise for about an hour or until the dough has doubled in size.
- 7
Preheat the oven to 450F degrees. When the dough has doubled, punch it down with your fists. Flour a work surface and knead for about 5 minutes.
- 8
Cut the dough into 4 parts.
- 9
Work each dough ball into a stretched circle.
- 10
On piece of parchment paper, prepare each pizza crust by pressing the dough down to create a collar. You can also use a pizza stone or baking tray.
- 11
For the Topping:
- 12
Brush the dough with oil and distribute the pizza sauce. Add mozzarella slices and tomatoes. Sprinkle with sea salt.
- 13
Bake for about 10 minutes, crust should be golden brown and tomatoes will have softened.
- 14
Sprinkle with fresh basil leaves just before serving.