Authentic Tomato & Basil Pizza Recipe – Easy Homemade Dough

Last Updated on 1 month by Neha Deshmukh

Authentic Tomato & Basil Pizza Recipe – Easy Homemade Dough

Hey everyone! There’s just something magical about a homemade pizza, isn’t there? The smell filling the kitchen, the joy of creating something delicious from scratch… I remember the first time I tried making pizza dough – it felt a little daunting, but the result was so worth it. And honestly, this recipe is so easy, even if you’ve never made dough before, you’ll be a pizza pro in no time! This isn’t just any pizza; it’s a celebration of fresh flavors, simple ingredients, and a whole lot of love. Let’s get baking!

Why You’ll Love This Recipe

This tomato and basil pizza is a classic for a reason. It’s quick enough for a weeknight dinner, but special enough for a weekend treat. The homemade dough is surprisingly easy to work with, and the vibrant tomato sauce, bursting with fresh basil and oregano, is a game-changer. Plus, it’s totally customizable – feel free to add your favorite toppings! It serves 4, takes about 30 minutes to prep, and cooks in just 20 minutes. What’s not to love?

Ingredients

Here’s what you’ll need to create this pizza masterpiece:

• 1.5 teaspoons instant yeast
• 0.5 teaspoon sugar
• 1 cup lukewarm water (about 240ml)
• 3 cups all-purpose flour (about 360g)
• 1 teaspoon salt
• 3 tablespoons olive oil (about 45ml)
• 500 grams ripe tomatoes
• 2 teaspoons minced garlic
• 0.25 cup olive oil (about 60ml) – for the sauce
• 0.25 cup fresh basil, chopped (about 30g)
• 2 tablespoons fresh oregano, chopped (about 15g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Fresh Basil & Oregano: Seriously, don’t skip these! The fresh herbs are what truly elevate the sauce. If you absolutely must use dried, reduce the amount to 1 teaspoon each, but fresh is best. I grow my own basil in the summer, and it makes all the difference.
• Flour Power: All-purpose flour works beautifully for this dough, but you can experiment! Bread flour will give you a chewier crust, while 00 flour (Italian pizza flour) will create a super light and airy texture.
• Olive Oil Quality: A good quality extra virgin olive oil is key, especially for the sauce. It adds so much flavor! Don’t be afraid to splurge a little here.
• Tomatoes: Ripe, flavorful tomatoes are essential for a delicious sauce. Roma tomatoes are a great choice, but any good quality tomato will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Wake Up the Yeast: In a small bowl, combine the instant yeast, sugar, and lukewarm water. Give it a gentle stir and let it sit for about 5-10 minutes, until it gets nice and frothy. This means the yeast is alive and ready to go!
2. Dough Time: In a large bowl, whisk together the flour and salt. Add the olive oil and the yeast mixture. Start mixing until a shaggy dough forms.
3. Knead It Out: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. It might be a little sticky at first, but resist the urge to add too much flour.
4. First Rise: Lightly coat a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Sauce It Up: While the dough is rising, make the tomato sauce. Blend the tomatoes until smooth. In a saucepan, sauté the minced garlic in olive oil until fragrant. Add the tomato puree, basil, and oregano. Simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Preheat & Prep: Preheat your oven to 230°C (450°F).
7. Shape & Top: Punch down the risen dough and roll it out to your desired shape and thickness. Transfer the dough to a baking sheet or pizza stone. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Add your favorite toppings!
8. Bake to Perfection: Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and melted.

Expert Tips

Want to take your pizza game to the next level? Here are a few of my secrets:

• Crispy Crust: For a super crispy crust, preheat your baking sheet or pizza stone in the oven while it’s preheating.
• Soggy Pizza Prevention: Don’t overload the pizza with sauce or toppings! Too much moisture will make the crust soggy.
• Flavor Boost: A pinch of salt and pepper in the tomato sauce really brings out the flavors.
• Don’t Overwork the Dough: Overkneading can result in a tough pizza crust.

Variations

Let’s get creative!

• Vegan Pizza Adaptation: Skip the cheese or use your favorite vegan mozzarella alternative. Load up on veggies for a delicious and satisfying vegan pizza. My friend, Priya, swears by a cashew-based cheese sauce!
• Gluten-Free Pizza Crust Option: Use a gluten-free pizza dough recipe or store-bought gluten-free crust.
• Spice Level Adjustment: Add a pinch of red chili flakes to the tomato sauce for a little heat.
• Festival Adaptations: During Makar Sankranti, add a sprinkle of sesame seeds to the crust! For Christmas, use festive toppings like roasted red peppers and olives.

Serving Suggestions

This pizza is fantastic on its own, but here are a few ideas to complete the meal:

• A simple green salad with a light vinaigrette.
• Garlic bread (of course!).
• A glass of your favorite Italian wine or sparkling water.

Storage Instructions

• Storing Leftover Pizza: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for best results.
• Freezing Pizza Dough: You can freeze the pizza dough for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw overnight in the refrigerator before using.

FAQs

Got questions? I’ve got answers!

• What type of flour is best for pizza dough? All-purpose flour is great for beginners, but bread flour or 00 flour will give you different textures.
• Can I use dried herbs instead of fresh? You can, but fresh herbs really make a difference in flavor. Use about 1 teaspoon of dried herbs for every tablespoon of fresh.
• How do I get a crispy pizza crust at home? Preheat your baking sheet or pizza stone, and don’t overload the pizza with toppings.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day or two in advance and store it in the refrigerator.
• What’s the best way to store leftover pizza? In an airtight container in the refrigerator. Reheat in the oven or a skillet to restore some of the crispness.

Enjoy your homemade pizza! I hope this recipe brings as much joy to your kitchen as it does to mine. Happy baking!