Crispy Homemade Pizza with Mozzarella and Basil

Name: Crispy Homemade Pizza with Mozzarella and Basil
Prep time: 6 min
Cook time: 7 min
Total time: 38 min
Yield: 4
Cuisine: Italian
Ingredients: 1 unit Pizza dough ball (Store-bought or homemade, about 250-300g); 1/2 cup Tomato sauce (Plain passata or pizza sauce); 1 cup Mozzarella cheese (Shredded, low-moisture); 1/4 cup Fresh basil leaves (Roughly torn or whole); 1 tablespoon Olive oil (For drizzling); 1 tablespoon Semolina or all-purpose flour (For dusting)

Learn how to make a deliciously crispy pizza at home using simple ingredients and a hot oven. This recipe focuses on achieving a perfectly golden crust with a classic combination of tomato sauce, mozzarella, and fresh basil.

#Pizza

#Italian

#Crispy Crust

#Mozzarella

#Basil

#Homemade

#Quick Meal

#Dinner

A perfectly baked, crispy pizza slice held up

Recipe Information

Prep Time

Cook Time

38m

Total Time

Servings

Easy

Italian

English

Nutrition (per serving)

350

Calories

18g

Protein

45g

Carbs

12g

Fat

Pizza topped with sauce and mozzarella, ready for the oven

Ingredients

Pizza dough ball
(Store-bought or homemade, about 250-300g)
1 unit
Tomato sauce
(Plain passata or pizza sauce)
1 cup
Mozzarella cheese
(Shredded, low-moisture)
1 cup
Fresh basil leaves
(Roughly torn or whole)
1 cup
Olive oil
(For drizzling)
1 tablespoon
Semolina or all-purpose flour
(For dusting)
1 tablespoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly baked pizza being removed from the hot oven

Instructions

0/8 completed

1
Preheat your oven to its highest temperature, typically 450-500°F (230-260°C), with a pizza stone or steel placed inside for at least 20-30 minutes. A very hot oven and preheated pizza stone are essential for a crispy crust.
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25m
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Preheat your oven to its highest temperature, typically 450-500°F (230-260°C), with a pizza stone or steel placed inside for at least 20-30 minutes. A very hot oven and preheated pizza stone are essential for a crispy crust.
25m
Preheating thoroughly ensures a quick, even bake and a super crispy bottom crust.
2
Lightly dust your work surface and hands with semolina or flour. Place the pizza dough ball on it and gently stretch it by hand or with a rolling pin into your desired pizza shape, aiming for a thin base.
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3m
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Lightly dust your work surface and hands with semolina or flour. Place the pizza dough ball on it and gently stretch it by hand or with a rolling pin into your desired pizza shape, aiming for a thin base.
3m
Handle the dough gently to maintain its air pockets for a lighter crust. If the dough springs back, let it rest for a few minutes before continuing to stretch.
3
Spread an even layer of tomato sauce over the stretched dough, leaving a small border for the crust.
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1m
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Spread an even layer of tomato sauce over the stretched dough, leaving a small border for the crust.
1m
Don't overload with sauce to prevent a soggy crust. A thin layer is usually sufficient.
4
Evenly distribute the shredded mozzarella cheese over the tomato sauce.
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1m
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Evenly distribute the shredded mozzarella cheese over the tomato sauce.
1m
Use low-moisture mozzarella for best results, as fresh mozzarella can release too much water during baking.
5
Carefully transfer the topped pizza onto a pizza peel dusted generously with semolina or flour. Slide the pizza quickly and confidently onto the preheated pizza stone in the oven.
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1m
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Carefully transfer the topped pizza onto a pizza peel dusted generously with semolina or flour. Slide the pizza quickly and confidently onto the preheated pizza stone in the oven.
1m
Work quickly when transferring to avoid the dough sticking to the peel. A quick jerk motion helps.
6
Bake for 5-8 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and slightly charred in spots.
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7m
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Bake for 5-8 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and slightly charred in spots.
7m
Keep a close eye on the pizza as oven temperatures can vary and thin crusts cook quickly.
7
Once removed from the oven, immediately scatter fresh basil leaves over the hot pizza and drizzle with a little olive oil.
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1m
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Once removed from the oven, immediately scatter fresh basil leaves over the hot pizza and drizzle with a little olive oil.
1m
Adding basil and olive oil after baking preserves their fresh flavors and aromas, which can be lost if cooked too long.
8
Let the pizza rest for a minute on a cutting board before slicing into wedges and serving hot.
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1m
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Let the pizza rest for a minute on a cutting board before slicing into wedges and serving hot.
1m
A brief rest helps the cheese set, preventing it from sliding off, and makes for cleaner slices.