Name: Tomato Basil Pizza
Prep time: 15 min
Cook time: 25 min
Total time: 5 h 40 min
Cuisine: Italian
Ingredients: 5 cups 00 flour, plus more for surface; 3 1/2 cups all-purpose flour; 1 tablespoon plus 1 teaspoon sea salt; 2 cups warm water to the wrist (or 110 degrees); 2.8 teaspoons brewer's yeast; 3.4 ounces extra-virgin olive oil, plus more for greasing pan; Sauce:; 3 cups tomato peeled tomatoes that are vine ripe sliced or use San Marzano canned squeezed by hand and broken into bits of small tomatoes, draining some of the seeds and water out; 1 cup of torn or full fresh basil leaves washed; (1/3 cup per pizza); minced garlic around 1 or 2 cloves per pie; 2 1/2 cups fresh whole milk or (well-drained buffalo milk) mozzarella; 1/4 cup of each pizza pie extra-virgin olive oil or to taste; Sea salt to taste; Note: there needs to be balanced between the ingredients

Margherita style or this Tomato Basil Pizza is a kind of Neapolitan pizza invented in 1889.

It happens to be my favorite topped with fresh basil, slices of vine ripe tomatoes, extra virgin olive oil, and a few more additional ingredients.

Our homemade dough is thin and crispy on the bottom and we are going to give you all the tips you need to make it perfect.

Even though the dough is to be a thin crust, we also love a thicker crust so no rules here make it how you like it.

The authentic way is thin originally and the edges around the pizza are high.

Pizza was brought to the United States by Italian immigrants in the late nineteenth century and first appeared in areas where Italian immigrants concentrated.

The country's first pizzeria, Lombardi's, opened in 1905. The term pizza was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio. This was on the border with Campania.

Today's pizza was invented in Naples, and the dish and many versions have since become popular and common all over the world.

Our recipe includes dough, sauce, and directions for oven use with or without a pizza stone.

this is a homemade Italian pizza dough with tomato and basil

Pizza Lovers Pizza

Margherita pizza or tomato basil pizza is made with slices of fresh basil, mozzarella, fresh whole peeled tomato vine-ripe lots of extra virgin olive oil.

I always say a great pizza has to have a crisp, homemade pizza crust to be worthy of greatness, with melty cheese, and either a light coating of sauce or just tomatoes with fresh basil.

Whether you prefer a thick crust or thin, that all depends on your preference and we have both in our home, so we make two different styles for the thick and saucy eater and thin and just tomato garlic eaters.

This basic recipe will give you those advantages, it all depends on how much dough you use for your pizza or how thin you roll it out.

Fortunately, there is plenty of Youtube videos for deep instructional viewing.

Here is our favorite style of pizza, and adapt it to however you prefer for toppings, sauces, cheese and thickness.

Additional Toppings:

peppers
olives
eggplant
pepperoni
crushed meatballs
finely chopped leftover cooked buffalo chicken and cheddar cheese
loose cooked sausage
ham, and pineapple
mushrooms
finely chopped broccoli and cheddar cheese
finely chopped zucchini or spinach with ricotta and garlic minced
finely minced shrimp and garlic
anchovies
loose cooked ground beef, cheddar cheese, finely chopped onions
tuna, cheddar cheese, and minced onions
leftover cooked meats, pizza sauce, and cheese of choice
Note: all toppings must be chopped into small pieces, add the sauce first, topping then cheese

Other Recipes We Love

Chicago Deep Dish Pizza
Homemade Pizza Dough

White Pizza

homemade tomato basil pizza going onto a pizza stone in the oven using a pizza shovel

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Making Pizza

Homemade pizza is really the best in flavor and the freshest pie you will make is in your own kitchen easily.

Sure it takes a little time and effort but in the end, this recipe will spoil you when all the rest don't add up to your expectations in flavors.