It’s been way too long since I’ve had pizza, never mind the homemade kind!
When it comes to making your own pizza, the simpler the better. Often we tend to go a little crazy with toppings and sometimes it tastes good, sometimes it tastes “eh”, and sometimes the weight is too much for the crust. The general rule of thumb is to keep it to a maximum of three toppings to keep the flavours cohesive.
For the crust, you can elect to make your own (or have your parents make it and then store it in the freezer…), or choose the store bought. While homemade is always better, time is not always on our side! Store bought has actually gotten much better over the years, whether raw or par-baked, they really won’t result in a bad pizza. Though, is there such a thing?
Caprese is one of my favorite flavour combinations, and is so easy to create. Between the roasted tomatoes and fresh mozzarella, I just can’t get enough!
Read on for the recipe 🙂
Crust (Yield: 2 medium pizzas)
- 3/4 cup water, very warm water
- 1 tbsp white sugar
- 1 tsp active dry yeast
- 2 cups whole wheat flour
- Pinch of salt
- 1 tbsp olive oil
- 1/4 cup sauce (I used Vodka sauce for the added creaminess)
- 4 tomatoes, thickly sliced
- 225g fresh mozzarella
- 1/4 cup finely chopped fresh basil (or 1 tbsp dried)
- Balsamic Glaze
- Black pepper
- In a small bowl, stir together warm water, sugar, and yeast. Let stand for about 5 minutes, until a layer of foam forms from the yeast activation.
- Whisk flour and salt together in a separate medium sized bowl. Add yeast mixture and olive oil, and combine until a dough forms. Scrape down the sides and form into a ball in the centre of the bowl. Cover bowl with plastic wrap and store in a warm place for 2 hours, until doubled in size. I usually let the dough rise in the oven (turned off of course), since there is no possibility of drafts.
- Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto floured work surface, and knead for a couple of minutes. Knead in just enough flour to make the dough less sticky, but still moist to the touch. Divide dough into 2 balls. At this point, you can freeze the dough in an airtight freezer bag for up to a month.
- Place dough ball onto baking sheet, cover with a dish towel, and let it rise for another 30 minutes.
- Shape dough using your fingers until you have reached desired thickness and shape.
- Preheat oven to 450F
- Spread vodka sauce across dough using the back of a spoon.
- Thinly slice mozzarella. Place half the slices across the dough. Top with thickly sliced tomatoes, and the remainder of the mozzarella. Finish with basil and pepper.
- Bake pizza for 10-15 minutes, until crust has turned a deep brown.
- Just before serving, drizzle balsamic glaze over the pizza, or use it as a dipping sauce. Enjoy!