Dinner

Homemade Pizza with Tomato Sauce and Mozzarella Recipe

Name: Homemade Pizza with Tomato Sauce and Mozzarella Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 300g strong white bread flour, plus extra for dusting; 1 tsp instant yeast; 1 tsp salt; 200ml warm water; 1 tbsp olive oil; 1 tbsp olive oil; 2 garlic cloves, crushed; 200ml passata; 8 mozzarella pearls, halved; small bunch fresh basil; Olive oil, for drizzling; Salt and pepper, to season

ByNoah Steele November 23, 2025November 23, 2025

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Introduction

Making pizza at home is simpler than you think, especially when you prepare your own flavorful tomato sauce. This recipe combines a soft, chewy base with fresh mozzarella and aromatic basil for a classic Italian treat you’ll love.

A white plate holds a pizza cut into six slices arranged in a circle, showing a thin crust with a light golden brown edge. The pizza has a base layer of red tomato sauce topped with melted white mozzarella cheese, scattered unevenly, creating a mix of white and red spots. Fresh green basil leaves are placed on top of some slices, adding a bright green color. The plate rests on a white marbled surface, with a small bunch of basil leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g strong white bread flour, plus extra for dusting
1 tsp instant yeast

1 tbsp olive oil
2 garlic cloves, crushed

200ml passata
8 mozzarella pearls, halved

Small bunch fresh basil
1 tsp salt
200ml warm water

Extra olive oil for drizzling

Instructions

Step 1: Tip the flour into a bowl, then stir in the yeast and salt. Make a well in the center and pour in the warm water and 1 tablespoon of olive oil. Stir with a wooden spoon until a soft, fairly wet dough forms.
Step 2: Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth. Cover with a tea towel and set aside for an hour or until it has doubled in size. Alternatively, you can leave the dough in the bowl, covered, in the fridge overnight for a slow prove.

Step 3: While the dough rises, make the tomato sauce. Heat 1 tablespoon of olive oil in a small pan, then fry the crushed garlic briefly without browning. Add the passata and simmer until the sauce thickens slightly. Allow it to cool.
Step 4: Once risen, knock the dough back by kneading quickly in the bowl. Tip it onto a floured surface and divide into two equal balls. Roll each ball into a thin teardrop shape about 25cm across.
Step 5: Preheat the oven to 240°C (220°C fan, gas mark 9) with a large baking sheet inside. Place one dough base on a floured baking sheet, spread half the cooled sauce evenly with the back of a spoon, then scatter half the mozzarella over it. Drizzle with olive oil and season to taste.

Step 6: Transfer the pizza, on its baking sheet, onto the hot baking sheet in the oven. Bake for 8-10 minutes until crisp and golden. Repeat with the second dough ball and remaining toppings.
Step 7: Garnish with fresh basil leaves before serving.

Tips & Variations

For a crispier base, pre-bake the rolled dough for 3-4 minutes before adding toppings.

You can substitute passata with canned crushed tomatoes for a chunkier sauce.
Add toppings like pepperoni, mushrooms, or olives for variety.
If you prefer a thicker crust, roll the dough slightly thicker and bake a few minutes longer.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to crisp the base and melt the cheese again. Avoid microwaving to prevent soggy crust.

How to Serve

The image shows a pizza cut into six slices on a white plate placed on a white marbled surface. The pizza has a thin, light golden-brown crust. The first layer is bright red tomato sauce spread evenly over the dough. The second layer is melted mozzarella cheese in creamy white patches with a smooth texture. Fresh green basil leaves are scattered on top, adding a pop of color. There is also a small bunch of basil leaves placed near the plate. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used but bread flour gives a chewier and more elastic texture due to its higher protein content.

How do I know if the water is the right temperature for the yeast?

The water should be warm to the touch, about 37-40°C (98-104°F), similar to body temperature. Too hot can kill the yeast, too cold will slow the rise.