There’s something magical about biting into a pizza topped with juicy heirloom tomatoes and fragrant basil. It’s like summer on a plate—vibrant, fresh, and bursting with flavor. Whether you’re a seasoned home cook or just dipping your toes into the world of pizza-making, this recipe is your ticket to a restaurant-quality pie without leaving your kitchen. It’s the kind of dish that turns an ordinary weeknight into something special, and it’s guaranteed to impress at any gathering.
Why This Recipe Works
- Foolproof Dough: Just five simple ingredients for a crust that’s crispy on the outside, chewy on the inside.
- Seasonal Stars: Heirloom tomatoes bring sweetness, acidity, and a rainbow of colors to every bite.
- Quick and Easy: From dough to table in under two hours (with most of that being hands-off rise time).
- Endlessly Adaptable: Gluten-free? Vegan? No problem—this pizza can be tweaked to fit your needs.
- Crowd-Pleaser: Perfect for date night, family dinner, or feeding a hungry group of friends.
The Story Behind the Pizza
Heirloom tomatoes aren’t just pretty—they’re packed with history. These are the tomatoes your great-grandmother might have grown, passed down through generations for their incredible flavor. Paired with basil, a staple of Italian cooking, this pizza is a love letter to simple, rustic cuisine. It’s tradition with a modern twist.
Essential Ingredients & Tools
For the Dough
- 300g Tipo 00 flour (or bread flour) – The secret to a light, airy crust.
- 200ml warm water (105–110°F) – Just the right temp to wake up the yeast.
- 1 tsp active dry yeast – The little powerhouse that makes the dough rise.
- 2 tsp fine sea salt – Balances the flavors and strengthens the dough.
- 1 tbsp extra virgin olive oil – Adds richness and a golden crispness.
For the Sauce
- 400g canned San Marzano tomatoes (or high-quality crushed tomatoes) – The gold standard for pizza sauce.
- 1 tbsp extra virgin olive oil – Brings it all together.
- 1/4 tsp fine sea salt – Just enough to let the tomatoes shine.
For the Toppings
- 225g fresh mozzarella (or burrata for extra creaminess) – Creamy, melty perfection.
- 340–450g heirloom tomatoes (or ripe vine-ripened tomatoes) – Slice them about 1/4-inch thick for the best texture.
- 1 large bunch fresh basil – Tear it just before serving for maximum aroma.
- Coarse sea salt – A finishing touch for that extra crunch.
Tools You’ll Need
- Stand mixer with dough hook (or a large bowl and wooden spoon) – Makes kneading a breeze.
- Pizza stone or steel (or an inverted baking sheet) – The key to a crispy crust.
- Pizza peel (or a flat baking sheet dusted with cornmeal) – For sliding your masterpiece into the oven.
- Bench scraper (or a sharp knife) – A lifesaver for sticky dough.
- Blender (or a food processor) – For whipping up the sauce in seconds.
Serves: 2–3 | Prep: 20 mins (+1.5–24 hrs rise) | Cook: 8–12 mins | Total: ~2 hrs (active)
How to Make Pizza with Heirloom Tomatoes and Fresh Basil
- Wake Up the Yeast:
Mix the 200ml warm water and 1 tsp active dry yeast in a bowl and let it sit for 5–10 minutes until it gets foamy. This is called blooming, and it’s like a little yeast wake-up call. If it doesn’t foam, your yeast might be past its prime. - Make the Dough:
Add the 300g Tipo 00 flour, 2 tsp fine sea salt, and 1 tbsp extra virgin olive oil to the yeast mixture. Mix on low for 2 minutes to combine, then knead for 8–10 minutes until the dough is smooth and just slightly sticky. To test if it’s ready, stretch a small piece—if you can see light through it without it tearing, you’re golden. - Let It Rise:
Shape the dough into a ball, place it in an oiled bowl, and cover it with a damp towel. Let it rise at room temperature until it doubles in size (about 1–1.5 hours). For even more flavor, pop it in the fridge overnight—the slow rise adds depth. - Prep the Sauce:
Blend the 400g canned San Marzano tomatoes, 1 tbsp extra virgin olive oil, and 1/4 tsp fine sea salt until it’s slightly chunky. Don’t overdo it—a little texture keeps the crust from getting soggy. If the tomatoes are a bit tart, a pinch of sugar or a splash of red wine vinegar can balance it out. - Heat Things Up:
Place your pizza stone or steel in the oven and preheat to 500–550°F (260–290°C) for a full hour. This mimics the intense heat of a wood-fired oven and gives you that perfect crispy crust. - Shape the Dough:
Divide the dough into two balls. On a floured surface, gently stretch each into a 12-inch round, leaving a thicker edge for that classic pizza crust. Let it rest for 10 minutes to relax the gluten—this keeps it from shrinking back. - Build Your Pizza:
Spread 3–4 tbsp of sauce thinly over the dough, leaving a little border. Add the 225g fresh mozzarella, then arrange the 340–450g heirloom tomatoes in a single layer. A drizzle of olive oil helps the tomatoes caramelize beautifully. - Bake to Perfection:
Slide the pizza onto the preheated stone using a floured peel. Bake for 8–12 minutes until the crust is golden and the cheese is bubbly. Give it a halfway turn for even cooking. - Finish with Flair:
As soon as it comes out of the oven, top it with torn 1 large bunch fresh basil, a sprinkle of coarse sea salt, and another drizzle of oil. The heat will gently wilt the basil, releasing its incredible aroma.
Pro Technique
The Dough Know-How
A 65% hydration ratio (that’s the water-to-flour ratio by weight) creates steam during baking, giving you those dreamy air pockets. Handle the dough gently—overworking it will deflate all those lovely bubbles. If it’s sticky, wet your hands instead of adding more flour to keep the hydration just right.
Why a Pizza Stone Rocks
A preheated pizza stone or steel absorbs moisture and radiates heat, crisping up the crust in minutes. For home ovens, place it on the lowest rack to focus the heat where it’s needed most. And patience is key—let it preheat for a full hour to avoid a limp crust.
Tomato Tricks
Pat those heirloom slices dry with a paper towel to remove excess juice. Arrange them in a single layer, slightly overlapping, to prevent a soggy pizza. For even more flavor, roast the tomatoes at 300°F (150°C) for 20 minutes before adding them to the pizza.
Chef’s Wisdom
Soggy Crust? Here’s the Fix
A limp crust usually means too many toppings or an underheated stone. Solve it by: 1) Preheating the stone for a full hour, 2) Using sauce sparingly (3–4 tbsp max), and 3) Blotting the tomatoes dry. For extra insurance, par-bake the crust for 2 minutes before adding toppings.
Dough Drama
If your dough is tough or dense, it might be over-kneaded or underproofed. Knead just until smooth (8–10 minutes in a mixer), and let it rise until it’s truly doubled—poke it gently; if the indentation stays, it’s ready. A cold fermentation (24+ hours in the fridge) also works wonders for texture.
Flavor Boosters
For a gourmet touch, infuse olive oil with garlic and chili flakes before drizzling. Or finish with a balsamic reduction (simmer 1 cup balsamic vinegar with 1 tbsp honey until syrupy). A pinch of red pepper flakes in the sauce adds a subtle kick.
Storage & Freshness Guide
Fresh Out of the Oven
This pizza is best enjoyed right away. If you need to hold it briefly, place it on a wire rack to keep the crust crisp and cover loosely with foil for up to an hour.
Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet at 400°F (200°C) for 5–8 minutes to bring back the crispness. Skip the microwave—it turns the crust rubbery.
Dough for Later
Freeze dough balls individually wrapped in plastic for up to a month. Thaw overnight in the fridge, then let sit at room temperature for an hour before shaping. Dough in the fridge lasts 3 days—just punch it down daily to prevent over-fermentation.
Nutrition Profile
Calories: 550
Protein: 22g
Carbohydrates: 75g
Fat: 18g
Fiber: 5g
Ingredient Variations and Their Impact
- Gluten-Free Crust
Swap in 300g 1:1 gluten-free flour blend + 1 tsp xanthan gum for a similar texture. For extra chew, add 1 tbsp psyllium husk powder. Bake at 25°F (15°C) lower to prevent drying. - Vegan Cheese
Try cashew mozzarella (blend soaked cashews with tapioca starch and nutritional yeast) for a creamy, melty alternative. Toasted pine nuts add a buttery crunch. - Herb-Infused Oil
Swap plain olive oil for basil- or garlic-infused oil for an extra layer of flavor. For a spicy kick, steep the oil with crushed red pepper. - Burrata Bliss
Swap mozzarella for fresh burrata, adding it after baking to keep that creamy center. Drizzle with truffle oil and flaky salt for a touch of luxury. - Whole Wheat Crust
Use 150g whole wheat flour + 150g Tipo 00 for a nuttier flavor. A tablespoon of honey balances the bitterness and helps with browning.
Perfect Pairings
Complementary Dishes
- Arugula Salad: Peppery arugula with lemon vinaigrette cuts through the richness. Add shaved Parmesan for extra savoriness.
- Roasted Eggplant: Silky and caramelized, it mirrors the tomatoes’ sweetness. Serve with a dollop of ricotta.
Drinks
- Chianti: A medium-bodied red with enough acidity to balance the tomatoes and tannins to stand up to the cheese.
- Sparkling Rosé: Bubbly and berry-sweet, it refreshes the palate between bites.
Something Sweet
- Lemon Sorbet: Bright and zesty, it cleanses the palate after a savory meal.
- Dark Chocolate Almond Biscotti: A crunchy, bittersweet contrast to the pizza’s herbal notes.
FAQs
- Q: Can I use regular tomatoes?
A: You can, but heirlooms are worth it when they’re in season—better flavor and a gorgeous color variety. - Q: How do I keep the pizza from sticking?
A: Dust the peel generously with cornmeal or semolina before sliding the pizza onto it. - Q: Can I make the dough ahead?
A: Absolutely! Refrigerate for up to 3 days or freeze for a month. Just let it come to room temperature before shaping.
Pizza with Heirloom Tomatoes and Fresh Basil: A Slice of Summer Perfection
Make this vibrant Pizza with Heirloom Tomatoes and Fresh Basil for a taste of summer. Crispy crust, melty cheese, and garden-fresh toppings—get the recipe now!
Ingredients
For the Dough
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300 g Tipo 00 flour (or bread flour)
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200 ml warm water (105–110°F)
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1 tsp active dry yeast
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2 tsp fine sea salt
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1 tbsp extra virgin olive oil
For the Sauce
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400 g canned San Marzano tomatoes
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1 tbsp extra virgin olive oil
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1/4 tsp fine sea salt
For the Toppings
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225 g fresh mozzarella
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340–450 g heirloom tomatoes
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1 large bunch fresh basil
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Coarse sea salt
Instructions
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Mix 200ml warm water and 1 tsp active dry yeast; let sit until foamy.01
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Add 300g Tipo 00 flour, 2 tsp fine sea salt, and 1 tbsp extra virgin olive oil; knead until smooth.02
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Let dough rise until doubled in size.03
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Blend 400g canned San Marzano tomatoes, 1 tbsp extra virgin olive oil, and 1/4 tsp fine sea salt for sauce.04
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Preheat oven with pizza stone for 1 hour.05
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Shape dough into rounds; let rest 10 minutes.06
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Spread sauce, add 225g fresh mozzarella and 340–450g heirloom tomatoes.07
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Bake until crust is golden and cheese bubbles.08
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Top with 1 large bunch fresh basil, coarse sea salt, and olive oil.09
