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Pizza al Pomodoro Fresco with fresh tomatoes
Italian pizza with fresh tomatoes, mozzarella, and basil

Fresh San Marzano Tomato Pizza

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The summer version of the classic Neapolitan pizza. While canned tomatoes are used in winter, it would be a sin to ignore fresh, sun-ripened San Marzano tomatoes in summer. The challenge is managing the water content: baking it so the juices flavor the dough without making it soggy.
🕒 Prep Time 25 mins
🍳 Cook Time 10 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 620 kcal
🌍 Cuisine Italian (Neapolitan)

Ingredients

Equipment Needed

  • Pizza stone or heavy baking sheet
  • Colander
  • Sharp knife

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat oven to max (480°F/250°C), with the pizza stone or tray inside.

Tip: The hot surface instantly sears the bottom crust, preventing sogginess.
2 ✓

Slice the tomatoes, salt lightly, and let drain in a colander for 10 minutes.

Tip: This step is critical for removing water (see FAQ).
3 ✓

Stretch the dough by hand, leaving a rim.

Tip: The rim holds the juices in.
4 ✓

Place tomato slices and torn mozzarella on top.

Tip: Don't cover completely; leave space for steam to escape.
5 ✓

Drizzle with olive oil and bake for 8-10 minutes.

Tip: The oil forms an emulsion with the tomato juice and cheese fat.
6 ✓

Remove and immediately top with fresh basil.

Tip: Basil is heat sensitive and turns black. Add afterwards for fresh aroma.

Recipe FAQ

Why did the dough get soggy?
Fresh tomatoes contain a lot of water. After slicing, salt them and let them sit in a colander for 10 minutes to drain excess liquid (osmosis), resulting in concentrated flavor and a drier crust.

Ingredients

  • 10 oz Pizza Dough (long fermentation)
  • 4 whole Fresh, Ripe San Marzano Tomatoes
  • 5 oz Fresh Mozzarella (drained)
  • 1 handful Fresh Basil
  • 2 tbsp Extra Virgin Olive Oil
  • 1 pinch Salt