Try this Caprese pizza recipe.
- Carbohydrate 6.28236 g
- Cholesterol 145.152 mg
- Fat 36.10656 g
- Fiber 0 g
- Protein 55.02168 g
- Saturated Fat 22.938552 g
- Serving Size 1 1 (227g)
- Sodium 1403.892 mg
- Sugar 6.28236 g
- Trans Fat 1.868832 g
- Calories 576 calories
Step-by-step
- Bake
Most home cooks ruin a fresh cheese pizza by adding wet ingredients before baking. Fresh mozzarella releases excessive moisture when heated. This water pools on the dough and prevents the crust from crisping. Controlling hydration is the single variable that separates a soggy failure from a crisp pie.
Managing Moisture and Heat
Shredded low-moisture mozzarella melts evenly and creates a protective barrier against watery toppings. Reserve the fresh mozzarella chunks and Roma tomato slices until the final moments of baking, or add them immediately after the crust emerges from a 450 degree Fahrenheit oven. Slices of tomato should be blotted thoroughly with paper towels to remove surface liquid before assembly. Tearing fresh basil leaves instead of cutting them with a metal knife prevents bruised edges from turning black.
Sequencing the Glaze
Balsamic glaze contains high sugar content that burns easily under high heat. Drizzling the reduction over the hot pie after baking preserves its complex acidity and prevents bitter caramelized spots. Apply half the glaze prior to slicing and keep the remaining amount for individual portions. Cut the finished pizza into six equal wedges using a sharp chef knife or a rolling wheel.
