Pomodoro pizza is a classic Italian favorite that celebrates simplicity and fresh flavors. Originating from Naples, this pizza highlights ripe tomatoes, fragrant basil, and creamy mozzarella on a thin, crispy crust. It’s the perfect dish when you want something light yet satisfying.
We love how this recipe brings together just a few quality ingredients to create an authentic taste that’s hard to beat. Whether you’re a seasoned pizza lover or trying your hand at homemade pies for the first time, this Pomodoro pizza recipe is easy to follow and delivers delicious results every time.
Get ready to impress your family and friends with a pizza that’s bursting with vibrant flavors and a perfect balance of textures. Let’s dive into making this timeless Italian classic that’s sure to become a staple in your kitchen.
Ingredients
To craft the perfect Pomodoro Pizza, we start with fresh and high-quality ingredients. Each component—from the dough to the sauce and toppings—plays a vital role in delivering the authentic flavors of Naples. Let’s explore what we need to assemble this classic Italian masterpiece.
Pizza Dough Ingredients
Our pizza dough forms the thin, crispy base that holds all the delicious flavors together. For the best texture and taste, we use simple ingredients measured precisely:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups (420g) | Sifted for lighter texture |
| Warm water | 1 ¼ cups (300 ml) | Around 110°F, to activate yeast |
| Active dry yeast | 2 ¼ tsp (1 packet) | Dissolved in warm water |
| Extra-virgin olive oil | 2 tbsp | Adds richness |
| Salt | 1 ½ tsp | Enhances flavor |
| Sugar | 1 tsp | Feeds the yeast |
Pomodoro Sauce Ingredients
The heart of our Pomodoro Pizza lies in the vibrant, rustic pomodoro sauce. We choose simple ingredients to keep it fresh and bright:
- 2 cups fresh ripe tomatoes, peeled and crushed (or high-quality canned San Marzano tomatoes)
- 2 cloves garlic, finely minced
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- Fresh basil leaves, torn (about 6 leaves)
- 1 tsp sugar (optional, to balance acidity)
Toppings and Cheese
The toppings evoke the classic flavors that make this pizza so delightful. We keep them minimal to highlight the freshness:
- 8 oz (225g) fresh mozzarella cheese, sliced or torn into pieces
- Fresh basil leaves for garnish
- Drizzle of extra-virgin olive oil before baking
- Optional: pinch of red pepper flakes for mild heat
This concise yet exquisite ingredient list stays true to the Pomodoro Pizza recipe tradition while making it simple for us to assemble a flavorful, light, and aromatic pizza.
Equipment Needed
To create an authentic Pomodoro Pizza, having the right equipment ensures every step is smooth and precise. Here is what we recommend using:
- Mixing Bowl
For combining and kneading the pizza dough ingredients efficiently.
- Measuring Cups and Spoons
Accurate measurements ensure the dough and sauce balance perfectly.
- Rolling Pin
To roll out the dough into a thin, even crust just like the classic Neapolitan style.
- Pizza Stone or Baking Steel
Preheated in the oven, these provide high heat for a crispy bottom and evenly cooked crust.
- Oven or Pizza Oven
A standard oven works great at high temperatures (450°F – 500°F). A pizza oven, if available, offers exceptional results.
- Saucepan
For simmering the Pomodoro sauce to develop its fresh and vibrant flavor.
- Fine Mesh Strainer or Blender
To process the fresh tomatoes into a smooth sauce texture.
- Pizza Peel or Flat Baking Sheet
To transfer the pizza into and out of the hot oven safely.
- Kitchen Towel or Plastic Wrap
For covering the dough as it rises to retain moisture and warmth.
- Sharp Knife or Pizza Cutter
To slice through the thin, crispy pizza easily without tugging or tearing.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Dough mixing and kneading |
| Measuring Cups/Spoons | Precise ingredient measurement |
| Rolling Pin | Shaping dough thin and even |
| Pizza Stone/Steel | Achieving crispy crust with even heat |
| Oven / Pizza Oven | Baking the pizza at high temperature |
| Saucepan | Cooking Pomodoro tomato sauce |
| Fine Mesh Strainer / Blender | Creating smooth tomato sauce |
| Pizza Peel / Baking Sheet | Safe pizza transfer in and out of oven |
| Kitchen Towel / Plastic Wrap | Covering dough during rising |
| Sharp Knife / Pizza Cutter | Cutting pizza cleanly and easily |
Using quality and appropriate equipment lets us bring out the best in our Pomodoro Pizza recipe and helps replicate that genuine Neapolitan pizza experience right in our kitchen.
Make-Ahead Instructions
To ensure a seamless and stress-free cooking experience, making components of our Pomodoro Pizza ahead of time is highly beneficial. This allows the flavors to deepen and lets us focus on assembly and baking when ready.
Prepare the Dough in Advance
- Combine the all-purpose flour, warm water, active dry yeast, extra-virgin olive oil, salt, and sugar to form the dough.
- Knead vigorously for about 8-10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl and cover with a damp kitchen towel or plastic wrap.
- Allow it to rise in a warm place for 1-2 hours or until doubled in size.
- For make-ahead, refrigerate the dough in an airtight container for up to 24 hours to develop flavor complexity.
- Remove from fridge and let it come to room temperature for 30 minutes before rolling.
Simmer and Chill the Pomodoro Sauce
- Simmer fresh ripe tomatoes with garlic, olive oil, sea salt, black pepper, and fresh basil until the sauce thickens.
- Let sauce cool completely at room temperature.
- Transfer to an airtight container and store in the refrigerator for up to 3 days.
- Reheat gently before spreading on the dough to preserve bright, fresh flavors.
Prepare Toppings Ahead
- Slice fresh mozzarella and keep it refrigerated on paper towels to absorb excess moisture.
- Wash and pat dry fresh basil leaves, storing them in a resealable bag with a damp paper towel for up to 2 days.
Use This Table to Plan Your Make-Ahead Timeline:
| Component | Preparation Time | Storage Method | Maximum Storage Time | Notes |
|---|---|---|---|---|
| Pizza Dough | 15 minutes + rising | Airtight container | 24 hours (refrigerated) | Let rest 30 min before use |
| Pomodoro Sauce | 20-25 minutes | Airtight container | 3 days (refrigerated) | Reheat gently |
| Mozzarella & Basil | 5 minutes | Resealable bag/ paper towels | 2 days | Keep basil dry |
Tip: We recommend preparing the dough the day before for optimal texture and flavor. The slow fermentation intensifies taste and improves crust crispiness.
By taking advantage of these make-ahead steps, we preserve the authentic essence of our Pomodoro Pizza while streamlining our kitchen workflow for a delicious and enjoyable meal.
Instructions
Follow these precise steps to craft an authentic Pomodoro Pizza that bursts with fresh flavors and achieves the perfect crispy crust. We’ll guide you through making the dough, preparing the sauce, assembling, and baking for a savory Italian delight.
Preparing the Pizza Dough
- In a large mixing bowl, combine 3 ½ cups of all-purpose flour, 1 tsp sugar, and 2 tsp salt.
- Dissolve 2 ¼ tsp active dry yeast in 1 ¼ cups warm water (about 110°F). Let it bloom for 5 minutes until foamy.
- Stir the yeast mixture and 2 tbsp extra-virgin olive oil into the dry ingredients.
- Mix until a shaggy dough forms then transfer to a floured surface.
- Knead the dough vigorously for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl and cover with a damp kitchen towel.
- Let it rise in a warm area for 1 to 1 ½ hours until it doubles in size.
- Punch down the dough and shape it into a ball. Allow it to rest for 10 minutes before rolling out.
Tip: For enhanced flavor and texture, refrigerate the dough in an airtight container for up to 24 hours before use.
Making the Pomodoro Sauce
- Blanch and peel 2 lbs of fresh ripe tomatoes, then chop coarsely.
- Heat 2 tbsp extra-virgin olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 30 seconds.
- Add the chopped tomatoes, 1 tsp sea salt, and ½ tsp black pepper. Optionally, add 1 tsp sugar to balance acidity.
- Simmer uncovered for 20-25 minutes, stirring occasionally until the sauce thickens to a rich consistency.
- Remove from heat and stir in 10 fresh basil leaves, torn.
- Use a blender or fine mesh strainer for a smooth texture if preferred.
Assembling the Pizza
- Preheat the oven and pizza stone to 500°F (or highest oven setting) for at least 45 minutes to ensure crisping.
- On a floured surface, roll the dough into a 12-inch thin round. Transfer it to a pizza peel dusted with semolina flour.
- Spread a thin layer of Pomodoro sauce evenly over the dough, leaving a ½-inch border around the edge.
- Tear 8 oz fresh mozzarella cheese into pieces and distribute evenly across the sauce.
- Add a few fresh basil leaves on top.
- Drizzle 1 tbsp extra-virgin olive oil over the assembled pizza.
- Optionally, sprinkle a pinch of red pepper flakes for a subtle heat kick.
Baking the Pizza
- Slide the pizza onto the preheated pizza stone using the pizza peel.
- Bake for 7-10 minutes until the crust turns golden and crisp, and the mozzarella bubbles with light browning.
- Check the pizza halfway through baking; rotate if necessary to ensure even cooking.
- Once baked, remove from oven and garnish with additional fresh basil.
- Let rest for 2-3 minutes before slicing with a sharp pizza cutter.
| Step | Temperature | Time | Key Notes |
|---|---|---|---|
| Dough Rise | Warm Place | 1 to 1 ½ hours | Doubles in size |
| Sauce Simmer | Medium Heat | 20-25 minutes | Thick, rich consistency |
| Oven Preheat | 500°F | 45 minutes | Ensures crispy crust |
| Pizza Bake | 500°F | 7-10 minutes | Golden crust, bubbly cheese |
Serving Suggestions
To fully enjoy our Pomodoro Pizza, consider these serving suggestions that enhance its fresh flavors and elegant simplicity.
- Pair with a light salad: A crisp arugula or mixed green salad with a lemon vinaigrette balances the richness of the mozzarella and the acidity of the tomato sauce.
- Offer extra garnishes: Provide freshly torn basil leaves, a drizzle of extra-virgin olive oil, or a pinch of crushed red pepper flakes for guests who want personalized flavor boosts.
- Complement with beverages: Serve alongside a chilled glass of Italian white wine like Pinot Grigio or a sparkling water infused with lemon for a refreshing touch.
- Serve immediately: The pizza’s crust is at its crispiest and the topping flavors the most vibrant when eaten right out of the oven.
- Slice efficiently: Use a sharp pizza cutter to create even slices that hold their toppings and remain easy to handle.
| Serving Suggestion | Reason |
|---|---|
| Light arugula salad | Balances richness with peppery freshness |
| Fresh basil garnish | Enhances aroma and adds a burst of herbal flavor |
| Extra-virgin olive oil | Adds depth and silkiness to each bite |
| Crushed red pepper flakes | Introduces a subtle heat for adventurous palates |
| Italian white wine pairing | Complements the acidity and freshness of the sauce and cheese |
| Immediate serving | Preserves crispy crust and vibrant toppings |
“Serving our Pomodoro Pizza with simple, fresh sides and garnishes keeps the flavors bright and authentic, true to its Neapolitan heritage.”
By following these serving tips, we ensure every bite of our Pomodoro Pizza delivers an unforgettable blend of textures and tastes.
Conclusion
Making Pomodoro Pizza at home brings a slice of Naples right to our kitchen. Its fresh ingredients and simple preparation create a pizza that’s both light and full of flavor. With the right tools and a bit of patience, we can master this classic recipe and enjoy a truly authentic experience.
Trying this recipe not only elevates our cooking skills but also adds a timeless dish to our meal rotation. It’s a perfect way to celebrate quality ingredients and the joy of homemade pizza. Let’s get baking and savor every bite!
Frequently Asked Questions
What is Pomodoro Pizza?
Pomodoro Pizza is a classic Italian pizza from Naples made with a thin, crispy crust topped with fresh ripe tomatoes, basil, and mozzarella cheese. It highlights simplicity and fresh ingredients.
What ingredients are needed for Pomodoro Pizza dough?
The dough requires all-purpose flour, warm water, active dry yeast, extra-virgin olive oil, salt, and sugar.
What makes the Pomodoro sauce special?
Pomodoro sauce is made from fresh ripe tomatoes, garlic, olive oil, sea salt, black pepper, and basil, with optional sugar to balance acidity.
What equipment do I need to make Pomodoro Pizza?
You’ll need a mixing bowl, measuring cups/spoons, rolling pin, pizza stone or baking steel, high-temperature oven, saucepan, fine mesh strainer or blender, pizza peel, kitchen towel, and pizza cutter.
Can I prepare Pomodoro Pizza ingredients ahead of time?
Yes, dough can be made and refrigerated up to 24 hours, sauce can be simmered and chilled for up to three days, and toppings like mozzarella and basil can be prepared in advance.
How do I bake Pomodoro Pizza perfectly?
Roll out the dough thin, spread sauce evenly, add mozzarella and basil, then bake at a high temperature for a crispy crust and melted cheese.
What should I serve with Pomodoro Pizza?
Pair it with a light arugula or mixed green salad, extra basil, olive oil, red pepper flakes, and beverages like Italian white wine or sparkling water.
How do I maintain the pizza’s crispiness after baking?
Serve the pizza immediately after baking and slice carefully to keep the toppings in place and maintain its texture.