Pizza Dough Recipe with 00 Flour, Whole Tomatoes, and Chimichurri
Prep Time: 20 minutes
Cook Time: 10-15 minutes
Total Time: 30-35 minutes
Servings: 2 medium pizzas
Ingredients
For the Pizza Dough:
2 cups 00 flour
3/4 cup warm water (around 110°F)
1 teaspoon active dry yeast
1 teaspoon salt
1 tablespoon olive oil
For the Topping:
1 can (14 oz) whole tomatoes, crushed
1/4 cup chimichurri sauce
Salt and pepper to taste
Grated cheese (optional, e.g., mozzarella or parmesan)
Fresh herbs (optional, e.g., basil or parsley)
Instructions
Activate the Yeast: In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
Mix the Dough: In a large mixing bowl, combine the 00 flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Prepare the Sauce: While the dough is rising, crush the whole tomatoes in a bowl. Mix in chimichurri sauce, and season with salt and pepper to taste.
Preheat the Oven: Preheat your oven to its highest setting (usually around 475°F to 500°F). If using a pizza stone, place it in the oven to heat.
Shape the Pizzas: Once the dough has risen, punch it down and divide it into two equal portions. On a floured surface, stretch or roll out each portion into your desired pizza shape.
Assemble the Pizzas: Transfer the dough to a baking sheet or a pizza peel (if using a stone). Spread a layer of the tomato-chimichurri sauce on top, leaving a small border for the crust. Add grated cheese and any additional toppings as desired.
Bake: Carefully transfer the pizza to the preheated oven (or onto the pizza stone). Bake for 10-15 minutes, or until the crust is golden and crispy.
Serve: Remove from the oven, let cool for a minute, slice, and enjoy!
