Homemade Pizza with Tomato Sauce and Herbs on Thin Dough

This homemade yeast pizza with a fragrant tomato sauce made from passata, garlic, and Italian herbs bakes up with a thin, crisp crust and a juicy center. With just a handful of ingredients and a straightforward method, it’s the perfect dinner when you want something special without the fuss.

Ingredients

For the dough:

• All-purpose flour — 1.2 lb | 550 g
• Warm water — 1 1/4 cups | 300 ml
• Fresh yeast — 1/2 cube
• Vegetable oil — 2 tbsp | 30 ml
• Salt — 1 tsp | 5 g
• Ground black pepper — a pinch

For the tomato sauce:

• Passata — 1 2/3 cups | 400 ml
• Tomato paste — 1 tbsp | 15 g
• Garlic — 1 clove, pressed
• Salt and ground black pepper — to taste
• Dried mint — to taste
• Oregano — to taste

Step-by-step recipe

1. Dissolve the fresh yeast in the warm water and let stand for 5–10 minutes until activated.
2. In a large bowl, combine the flour, salt, and a pinch of pepper. Pour in the yeast water and add the vegetable oil. Knead for 7–10 minutes until the dough is smooth and soft.
3. Lightly oil a bowl, transfer in the dough, cover, and leave to proof for 60–75 minutes in a warm place until doubled in size.
4. For the sauce, mix the passata, tomato paste, garlic, mint, and oregano, then season with salt and pepper. Simmer over medium heat for 8–10 minutes until slightly thickened, then cool.
5. Preheat the oven to 480°F | 250–260°C. If you have a pizza stone or steel, heat it inside the oven for at least 30 minutes.
6. Punch down the dough and divide it into 2 pieces. Shape into balls, cover, and rest for 10 minutes. Roll each piece into a 11–12 in | 28–30 cm round.
7. Transfer the base to parchment or a pizza peel. Spread a thin layer of sauce, leaving 1/2–3/4 in | 1–1.5 cm from the edge.
8. Bake for 8–12 minutes until the crust is golden and the bottom is crisp. Let the pizza cool for 2–3 minutes, then serve.

Nutritional value

Calories (per serving)	≈ 600 kcal
Protein	≈ 14 g
Fat	≈ 8 g
Carbohydrates	≈ 110 g

Tips and variations

• No fresh yeast? Replace it with 7 g | 7 g instant dry yeast. Mix it straight into the flour.
• To avoid a soggy center, spread the sauce thinly and preheat the stone or baking sheet well.
• Prefer more heat? Add a pinch of chili flakes to the sauce. Mint can be swapped for basil, and oregano for thyme.
• Want extra crunch? Par-bake the rolled bases for 3–4 minutes without sauce, then top and finish baking.
• Long fermentation: refrigerate the dough for 12–24 hours, then let it come to room temperature for 1 hour. The flavor deepens and the crumb turns lighter.

FAQ

Can I use regular dry yeast instead of fresh yeast?

Yes. Use 7 g of dry yeast for the amount of flour listed. It can be mixed directly into the flour without prior activation.

How do I bake pizza without a stone so the bottom cooks through?

Heat an empty baking sheet very well, then transfer the pizza onto it with the parchment and bake on the middle or lower rack. This gives the base more heat and helps it crisp up.

Can I add cheese and toppings?

Yes, but keep them moderate so the base stays light. Add cheese in a thin layer and pat dry any juicy toppings first.