Mozzarella and Fresh Tomato with Basil Oil

Name: Mozzarella and Fresh Tomato with Basil Oil
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups (300 g) bread flour or tipo 00 Italian flour; ¾ cup (180 ml) cool water (65–70°F / 18–21°C); ½ tsp (3 g) sea salt; ¼ tsp (0.6 g) instant yeast (or active dry yeast); 1 tbsp (15 ml) extra-virgin olive oil; 1 cup (30 g) fresh basil leaves, packed, washed and dried thoroughly; 2 cloves (10 g) garlic cloves, peeled and minced; ½ cup (120 ml) extra-virgin olive oil; ¼ tsp (½ g) lemon zest, finely grated (optional); 1½ lb (680 g) ripe Roma or San Marzano tomatoes, cored, seeded, and cut into thin slices; 12 oz (340 g) fresh mozzarella cheese, torn into bite-sized pieces; to taste sea salt; to taste freshly ground black pepper; 2 tbsp (15 g) flour (for dusting the peel)

From the MyKitchenBank Kitchen

A classic Italian pizza featuring a thin, crispy crust topped with ripe tomatoes, creamy fresh mozzarella, and finished with a fragrant basil-infused olive oil. This wood-fired oven pizza celebrates simple, quality ingredients with perfect timing and technique.

Prep: 45 min
Cook: 12 min
Wait: 3 hr
Total: 3 hr 57 min
Makes: 4 pizzas (8–10 inches each)

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Ingredients

4 servings

For the dough
2 cups (300 g) bread flour or tipo 00 Italian flour
¾ cup (180 ml) cool water (65–70°F / 18–21°C)
½ tsp (3 g) sea salt
¼ tsp (0.6 g) instant yeast (or active dry yeast)
1 tbsp (15 ml) extra-virgin olive oil
For the basil oil
1 cup (30 g) fresh basil leaves, packed, washed and dried thoroughly
2 cloves (10 g) garlic cloves, peeled and minced
½ cup (120 ml) extra-virgin olive oil
¼ tsp (0.5 g) lemon zest, finely grated (optional)
For assembly
1½ lb (680 g) ripe Roma or San Marzano tomatoes, cored, seeded, and cut into thin slices
12 oz (340 g) fresh mozzarella cheese, torn into bite-sized pieces
to taste sea salt
to taste freshly ground black pepper
2 tbsp (15 g) flour (for dusting the peel)

Equipment (8)

Wood-fired oven (or home oven with pizza steel/stone)
Large mixing bowl
Kitchen scale (recommended)
Bench scraper or dough knife
Peel (wooden or metal)
Shallow bowl (for basil oil)
Measuring cups and spoons
Shallow plate or cutting board

Steps

Before you start

Preheat wood-fired oven to 900°F (480°C) for at least 2 hours—the dome and floor must be evenly heated
If no wood-fired oven: use a standard home oven at 500°F (260°C) with a preheated pizza steel or stone on the highest rack for 1 hour
Remove fresh mozzarella from the refrigerator 30 minutes before assembly so it is cool but not ice-cold
Prepare basil oil at least 1 hour ahead so flavors meld

1
Mix and rest dough
- Combine 2 cups (300 g) bread flour, 0.75 cup (180 ml) cool water, 0.5 tsp (3 g) sea salt, 0.25 tsp (0.6 g) instant yeast, and 1 tbsp (15 ml) olive oil in a large mixing bowl.
- Stir with a wooden spoon until no dry flour remains—the dough will be loose and shaggy.
- Cover the bowl with a damp towel and let it rest at room temperature (68–72°F / 20–22°C) for 3 hours (bulk fermentation).
- The dough will become puffy and develop a slight beige color.
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Ready when: Dough should be roughly 50% larger, with visible bubbles just below the surface; it should jiggle gently when you move the bowl
Tip: Do not let the dough rise in a warm kitchen or it will overproof and become sticky. A cool, draft-free spot is ideal.
2
Make basil oil
- Bring a small pot of water to a boil.
- Add 1 cup (30 g) fresh basil leaves and blanch for exactly 15 seconds to set the color and stop enzyme activity.
- Drain in a fine sieve and press gently to remove excess water.
- Immediately transfer to a blender or food processor.
- Add 2 minced garlic cloves and 0.5 cup (120 ml) extra-virgin olive oil.
- Blend until the basil is finely chopped and the oil is a pale green color, about 30 seconds.
- If using, add 0.25 tsp (0.5 g) finely grated lemon zest.
- Strain through a fine sieve or cheesecloth into a shallow bowl, pressing gently on the solids.
- Let sit at room temperature for at least 1 hour so flavors meld.
- (This can be done while the dough rises.)
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Ready when: Oil is bright green and fragrant; solids have sunk to the bottom of the bowl
Tip: Blanching the basil locks in color; skipping this step will result in dark, dull-colored oil.
3
Divide dough into portions
- Dust a work surface lightly with flour.
- Divide the fermented dough into 4 equal portions using a bench scraper or dough knife.
- Gently shape each portion into a loose ball by pulling the edges toward the center and sealing the bottom.
- Place on a floured surface, cover with a damp towel, and rest for 30 minutes at room temperature.
- The dough will relax and rise slightly.
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Ready when: Each dough ball is soft and puffy; when gently poked, the indentation springs back slowly
Tip: Do not deflate the dough aggressively—you want to keep the bubbles for a light, airy crust.
4
Stretch the first pizza base
- Working with one dough ball, place it on a lightly floured work surface.
- Using your fingertips, gently press the dough from the center outward, leaving a thicker rim around the edge (the cornicione, or crust edge).
- Once it is roughly 8–9 inches in diameter, lift it carefully and gently stretch it over your knuckles (without piercing it) until it reaches about 10 inches across.
- The dough should be thin in the center (about 1/8 inch) and thicker at the rim.
- Lay it on a wooden peel dusted with flour.
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Ready when: Dough is stretched to 10 inches, thin and even, with no holes; the rim is visibly thicker
Tip: If the dough springs back, let it rest for 2–3 minutes and try again. Never force it or you will tear it.
5
Top the first pizza
- Quickly layer the stretched dough: scatter roughly 1/3 of the sliced tomatoes (about 5–6 slices) over the center, leaving the rim bare.
- Season lightly with sea salt and ground black pepper.
- Scatter roughly 3 oz (85 g) of torn fresh mozzarella pieces evenly over the tomatoes.
- Do not overload—the toppings should leave gaps where the dough shows through.
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Ready when: Pizza is evenly topped with thin tomato slices and small mozzarella pieces; rim is bare
Tip: Apply toppings quickly so the dough does not absorb excess moisture and become soggy. Sparse toppings cook better than heavy ones.
6
Launch into wood-fired oven
- Give the peel a gentle shake to ensure the pizza slides freely.
- Using a quick, confident motion, slide the pizza from the peel onto the floor of the preheated wood-fired oven at 900°F (480°C).
- The pizza should land about 3–4 inches from the front opening.
- If using a home oven with a pizza steel, slide the pizza from the peel onto the preheated steel at 500°F (260°C) on the top rack.
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Ready when: Pizza lands flat on the oven floor without bunching or sticking
Tip: If the pizza sticks to the peel, lift it gently and dust the peel with more flour before trying again.
7
Bake and rotate (wood-fired oven)Oven 500°F / 260°C
- In a wood-fired oven at 900°F (480°C), the pizza will cook in 60–90 seconds.
- After 20–30 seconds, rotate the pizza 180° using a peel to ensure even cooking.
- The crust should develop charred spots and the cheese should bubble and begin to brown.
- For a home oven with steel at 500°F (260°C), bake for 12–15 minutes without rotating, until the crust is golden and the cheese is melted with light brown spots.
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Ready when: Crust is golden-brown with light charring; cheese is melted and beginning to brown in spots; edges are puffed
Tip: Watch closely during wood-fired oven baking—it happens very fast. If the crust chars too dark before the cheese melts, move the pizza higher (further from the coals).
8
Remove and finish pizza
- Using a wooden peel, quickly remove the pizza from the oven and place it on a warm plate or cutting board.
- Immediately drizzle the hot pizza with 1–1.5 tbsp (15–22 ml) of the prepared basil oil in a light zigzag pattern across the top, focusing on the tomatoes and cheese.
- The heat will release the fragrance of the basil.
- Grind a pinch of fresh black pepper over the top if desired.
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Ready when: Basil oil is drizzled and glistens on the hot crust; aroma is fragrant and fresh
Tip: Do not add the basil oil before baking—heat will destroy the delicate basil flavor. Add it only after the pizza comes out of the oven.
9
Rest and serve
- Let the pizza rest for 1–2 minutes before slicing.
- This allows the cheese to set slightly and makes the pizza easier to cut.
- Slice into 4 pieces and serve immediately.
- If making multiple pizzas, repeat steps 4–8 with the remaining dough portions while diners eat the first pizza.
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Ready when: Pizza is still hot but cheese is firm enough to slice without running
Tip: Serve immediately—pizza is best enjoyed within 2–3 minutes of coming out of the oven while the crust is still crispy.

Good to know

Tips

Use the highest-quality tomatoes and mozzarella you can find—this pizza relies entirely on the quality of its few ingredients. There are no spices or sauces to hide behind.
If you do not have a wood-fired oven, a pizza steel in a home oven preheated to maximum temperature (500°F / 260°C) produces excellent results. The key is a very hot, even cooking surface.
Avoid soggy crust by removing most seeds from the tomatoes before slicing and by topping sparingly. A thin, well-distributed layer of toppings cooks better than thick clumps.
For the best flavor, make the basil oil at least 1 hour before serving so the flavors have time to marry. Fresh basil oil loses its vibrant color and flavor if stored too long; use within 4 hours of making for peak results.

Make ahead

The dough can be mixed up to 24 hours ahead and fermented in the refrigerator (this actually improves flavor and digestibility through cold fermentation). The basil oil can be made up to 4 hours ahead and stored in an airtight container at room temperature. Do not assemble pizzas ahead; always top and bake to order for the best result.

Storage & reheating

Leftover pizza (if any) can be stored in an airtight container at room temperature for up to 2 hours, in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Reheat in a 375°F (190°C) oven for 5–8 minutes until warm and the crust is crispy again. Basil oil will keep in the refrigerator, covered, for up to 1 week.

Substitutions

bread flour or tipo 00 Italian flour → All-purpose flour or caputo pizzeria flour. Bread flour and tipo 00 are preferred for their protein content and light texture, but all-purpose flour works if that is what you have. The dough may be slightly less extensible and the crust slightly less crispy.
fresh basil leaves, packed → Fresh oregano or a mix of basil and mint. If fresh basil is not available, use fresh oregano for a Mediterranean twist. The flavor will be earthier and less sweet. Avoid dried basil, which is harsh.
ripe Roma or San Marzano tomatoes → High-quality canned San Marzano tomatoes, drained and broken into chunks. If ripe fresh tomatoes are out of season, use canned instead. Drain them very well and season lightly so the pizza does not become watery.
fresh mozzarella cheese → Low-moisture mozzarella (like fior di latte), thinly sliced. Fresh mozzarella is ideal because it melts gently and stays creamy. Low-moisture mozzarella is firmer and will brown more; use slightly less so toppings stay balanced.