If Marinara is garlic and oregano, this is tomato and basil only. Same dough, same oven, fewer arguments.
Use good tomatoes. Tear the basil after the fire, not before.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Crushed San Marzano tomatoes, salted
- Cherry tomatoes, halved
- Fresh basil
- Extra-virgin olive oil
- Sea salt
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Low-Moisture MozzarellaCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
OXO Good Grips Pizza WheelCheck Amazon.comPizza Cutter
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 170
- Protein
- 6 g
- Carbohydrates
- 31 g
- Fat
- 2 g
- Sodium
- 430 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Cento San Marzano tomatoes, Partanna extra-virgin olive oil.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Neapolitan dough: 500 g 00, 325 ml water, 13 g salt, 1 g yeast.
- 02Autolyse, knead, ball.
- 03Cold ferment 24 hours.
- 04Temper 2 hours.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Stretch.
- 02Crushed San Marzanos, halved cherry tomatoes, oil.
- 03Basil after.
- 04No cheese.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 4–6 minutes until the rim spots.
- 03Basil and salt after.
Gas pizza oven
- 01Preheat on high, 425–455°C (800–850°F).
- 0260–90 seconds, turning.
- 03Basil after the fire.
Wood-fired oven
- 01Floor 425–480°C (800–900°F). 60–90 seconds.
- 02That is the whole pie.
