The Ultimate Thin-Crust Caprese Pizza (With a No-Yeast, 15-Minute Dough!)

Are you craving a fresh, vibrant, pizzeria-quality pizza, but don’t have hours to wait for dough to rise? What if you could make a perfectly crisp, thin pizza crust from scratch in about 15 minutes? This recipe for an elegant, summery Thin-Crust Caprese Pizza is your new Friday night hero.

This is your ultimate guide to creating a spectacular pizza that celebrates the absolute best of fresh, simple ingredients. We’ll show you how to make a lightning-fast, no-yeast pizza dough, par-bake it to crispy perfection, and top it with fresh mozzarella, juicy heirloom tomatoes, and fragrant basil. It’s a sophisticated, light, and incredibly delicious meal.

What makes this recipe so special is its combination of a game-changing dough hack with the classic, uncooked topping method that results in the freshest tasting Caprese Pizza imaginable. Paired with a zesty cannellini bean salad, it’s a complete and elegant meal.

Table of Contents

Table of Contents

The Secret to 15-Minute Pizza Dough: No Yeast Needed!

The absolute star of this Thin-Crust Caprese Pizza recipe is the “cheater’s” pizza dough. This is a brilliant technique that delivers a delicious, crispy crust without any yeast or long proofing times.

The secret is baking powder. By using a small amount of baking powder as our leavening agent instead of yeast, we get a slight puff and a tender, cracker-like crispness in the dough. You simply mix the ingredients, give it a quick 1-2 minute knead to bring it together, and let it rest for just 15 minutes for the flour to hydrate. It’s a foolproof method that makes homemade pizza achievable on any busy weeknight.

The Art of a Fresh Caprese Pizza

The key to a truly authentic, vibrant Caprese Pizza is to let the fresh ingredients shine. Unlike American-style pizzas where toppings are heavily cooked under cheese, this recipe uses a classic Italian approach.

• Par-Baking the Crust: We first bake the crust with just a slick of garlic-infused olive oil and a sprinkle of Parmesan. This step, known as par-baking, ensures the crust gets incredibly crisp and forms a stable base.
• Adding Toppings Off the Heat: The fresh mozzarella and sliced tomatoes are added to the pizza after the crust comes out of the hot oven. The residual heat of the crust is just enough to warm the tomatoes and gently melt the mozzarella into luscious, creamy pools without making them release too much water and turn the pizza soggy. The fresh basil is added at the very end to preserve its delicate, aromatic flavor.

The Key Ingredients for Your Caprese Pizza

This Thin-Crust Caprese Pizza uses a handful of high-quality, fresh ingredients.

• For the No-Yeast Dough: Simple pantry staples—all-purpose flour, baking powder, salt, water, and olive oil—are all you need.
• For the Caprese Topping:
  • Heirloom Tomatoes: The star of the show. Use a variety of colorful, in-season heirloom tomatoes for the best, sweetest flavor. Slicing them and letting them sit on a paper towel with a sprinkle of salt is a crucial step that draws out excess moisture and prevents a soggy pizza.
  • Fresh Mozzarella Cheese: Use the fresh mozzarella balls, often packed in water. Be sure to slice them and pat them very dry with paper towels.
  • Fresh Basil: The final, aromatic touch that brings the classic Caprese flavors together.
• For the Bean Salad: This simple, delicious side salad uses canned cannellini beans and a jar of giardiniera (Italian pickled vegetables) for a zesty, no-cook accompaniment.

Step-by-Step Guide to Your Thin-Crust Caprese Pizza

This elegant meal comes together in about 45 minutes from start to finish.

Part 1: Preparation

1. Preheat Your Oven & Stone: Place a pizza stone or an inverted baking sheet in the lower third of your oven and preheat to a very hot 450°F.
2. Make the No-Yeast Dough: In a medium bowl, mix the flour, baking powder, and 1/2 teaspoon of salt. Stir in 1/3 cup of water and 2 tablespoons of olive oil until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for just 1 to 2 minutes until it forms a smooth ball. Wrap it in plastic wrap and let it rest at room temperature for 15 minutes.
3. Prep the Toppings and Salad: While the dough rests, prepare your toppings. Slice the tomatoes, place them on paper towels, and sprinkle them lightly with salt. Slice your mozzarella and pat it dry. For the salad, simply toss the drained cannellini beans, chopped giardiniera and its brine, torn basil, chopped parsley, and 1 tablespoon of olive oil in a large bowl. Season with salt and pepper.

Part 2: Bake and Assemble Your Pizza

1. Shape the Crust: On a piece of parchment paper that has been lightly oiled, roll out your rested dough into a 12-inch round. Slide the parchment with the dough onto the back of a baking sheet (this will be your pizza peel).
2. Flavor the Crust: Rub 1 tablespoon of olive oil and the grated garlic all over the surface of the dough. Sprinkle the Parmesan cheese on top.
3. Par-Bake the Crust: Carefully slide the parchment paper with the dough onto the hot pizza stone in the oven. Bake for about 8 minutes, until the crust is golden brown and crisp.
4. Assemble the Caprese Pizza: Remove the hot, baked crust from the oven. Working quickly, arrange the sliced mozzarella and the drained tomato slices over the hot crust.
5. Finish and Serve: Top the pizza with the torn fresh basil leaves. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Slice your Thin-Crust Caprese Pizza and serve immediately with the prepared bean salad on the side.

Print

For more recipe follow my Pinterest account

Conclusion: A Taste of Italian Summer, Made Easy

This Thin-Crust Caprese Pizza is a perfect celebration of fresh, simple, and elegant flavors. The game-changing no-yeast dough makes a gourmet pizza night achievable any night of the week, and the classic combination of tomato, mozzarella, and basil is a timeless delight. This is a recipe that proves that sometimes, the simplest things truly are the most delicious.

Frequently Asked Questions (FAQs)