pizza dough recipe using 00 flour whole tomatoes and chimichurri
The mix of a well-made pizza dough with fresh, savory toppings is just amazing. This game-changer recipe for Pizza Dough Recipe Using 00 Flour, Whole Tomatoes, and Chimichurri is gives a smooth texture ideal for making a pizza crust both crispy and soft. The chimichurri sauce provides a vivid, herbaceous kick while sweet tomatoes give a juicy taste explosion.
Perfecting a pizza at home calls for both art and science. Made with premium ingredients like fresh whole tomatoes, 00 flour, and vivid chimichurri, your pizza becomes remarkable rather than average. We’ll walk you through every stage of the procedure in this blog post so your homemade Pizza Dough Recipe Using 00 Flour, Whole Tomatoes, and Chimichurri is not only great but also simple to make.
Although you could create this real Italian pizza dough by hand, using a mixer is far simpler. Fail proof; no tossing is needed. To create the best handmade pizza ever, this is actually the real reason I bought a mixer and a pizza stone.
Having gone to Italy in pursuit of the ideal rustic true Italian pizza dough and after continuously experimenting with various recipes and techniques, I am even more sure this is the best recipe available.
Why 00 Flour?
Any outstanding pizza is built on its crust. Nothing else compares for a real, Neapolitan-style pizza crust—00 flour Perfect for generating that thin, crispy crust with a tender taste, this finely milled flour produces a soft and elastic dough.
Zero Flour is what?
Often found in traditional Italian pizza and pasta dishes, 00 flour is the best grind of wheat flour. Its lower protein concentration than bread flour produces a more flexible dough less prone to overdevelopment of gluten. The outcome is Light, airy pizza crust ideal for a rapid bake in a hot oven.
View our Ooni Pizza Dough Recipe: Perfect Homemade Pizza Every Time for further ideas on creating the ideal pizza dough.
The Enchanting Power of Whole Tomatoes
When it comes to pizza sauce, your tomatoes’ quality determines everything. Although many recipes call for crushed or canned tomatoes, for a fresher, richer taste we advise using whole tomatoes.
Why do whole tomatoes matter?
Particularly San Marzano or Roma types, whole tomatoes are praised for their low acidity and sweetness. Crushing them manually helps you to preserve more of the natural fluids and flavors, thereby producing a sauce with both strength and delicacy.
Regarding your tomato sauce:
- Start with a can of whole peeled tomatoes.
- Empty the extra juice—but preserve it for another use; it tastes great!
- In a bowl, hand-crush the tomatoes such that they remain just slightly chunky for texture.
- Season with fresh basil, salt, a bit of honey.
This basic sauce accentuates the tomato taste without being overbearing, therefore complementing the bread.
Including Chimichurri in Your Pizza
Pizza gains a surprising taste explosion from vivid Argentinean sauce Chimichurri, created with fresh herbs, garlic, vinegar, and oil. Usually used as a sauce for grilled meats, chimichurri is a great pizza topping because of its vivid, sour undertones.
How to make chimichurri?
- In a food processor combine fresh parsley, garlic, oregano, and red chili flakes.
- Add olive oil and red wine vinegar pulsing until the mixture is finely chopped but not pureed.
- Taste-test season with salt and pepper.
Depending on your taste, drizzling this sauce over the pizza before or after baking will make difference. Try swirling it into your tomato sauce or serving it as a foundation first, then adding your additional toppings for a more blended taste.
Don’t miss our Chimichurri Tomato Pizza Recipe: A Flavorful Fusion of Argentinian for another perspective on a pizza influenced by chimichurri.
Step-by-step pizza dough recipe
Ingredients:
- 500g 00 flour
- 325ml water
- 10g sea salt
- 3g fresh yeast, or 1g active dry yeast
- 1 tsp olive oil
Instructions:
To mix the dough
Dissolve the yeast in water in a big dish. Add the 00 flour gradually, mixing till a shaggy dough results. Give it ten minutes to let the flour hydrate.
Kneading
After moving the dough to a floured surface, knead for ten to fifteen minutes until smooth and elastic. The dough should be not very wet but rather soft and just little sticky. Should necessary, add a little more flour.
First Rise
Put the dough in a lightly oiled basin, cover with a moist towel, and let it rise at room temperature for one to two hours—or until it has doubled in volume.
Shaping
Depending on your desired pizza size, turn the rising dough out onto a floured surface and split it into 2-4 equal sections. Form every piece into a tight ball then let them rest for twenty minutes.
Rolling out
Preheat your oven to its maximum level—usually around 250°C (482°F). Should you have a pizza stone, heat it in the oven. Roll or stretch every dough ball into a thin circle with roughly 12-inch radius.
Topping
Leaving a tiny border for the crust, cover the dough with a thin layer of your hand-crushed tomato sauce. Add your preferred toppings, but be cautious not to overdo it; less is frequently more in relation to pizza.
Baking
Move the pizza to the preheated stone or baking pan and bake for 7 to 10 minutes, or until the cheese bubbles and the dough is brown. Drizzle chimichurri over the pizza before serving if preferred.
Pizza Oven Varieties
Your pizza’s result will be much influenced by the kind of oven you employ. Different pizza ovens and their effects on your homemade pizza are broken down here:
Ovens Built from Wood
Pizza making’s gold standard is a wood-fired oven. Cooking pizzas in under ninety-seconds, they can achieve temperatures as high as 900°F. Other kinds of ovens cannot easily reproduce the unique taste and texture that the strong heat and smokey flavor provide.
High temperatures produce a flawlessly crispy crust; the smoky taste from the wood gives the pizza dimension.
Drawbacks include time to heat and maintain; it also requires outdoor space and large financial commitment.
Gas Pizza Ovens
Though usually not as high as wood-fired ones, gas pizza ovens are more handy than wood-fired ovens and may also reach high temperatures. Usually more reasonably priced, they are easier to manage.
Consistent temperature control and easier maintenance and use than wood-fired ovens define advantages.
Drawbacks include not having the smokey taste of a wood-fired oven and maybe inadequate high temperatures.
Ovens for Electric Pizzas
Popular for domestic use, electric pizza ovens are small and simple to use. Although they do not reach the high temperatures of gas or wood-fired ovens, with the correct technique they can still create a decent pizza.
Advantages: fit for indoor use; reasonably priced and simple to use.
Disadvantages: The crust could not be as crispy as in ovens run at higher degrees; moreover, limited to lower temperatures results in a lengthier cooking time.
See our How to Bake the Perfect Pizza in Your Home Oven page for further information on particular kinds of pizza ovens.
Advice on Perfecting the Pizza Crust
Invest in a Pizza Stone or Steel
Helping to replicate the results of a pizza oven, a pizza stone or steel absorbs and stores heat. Essential for a real pizza, a crispy bottom crust is created in part by it.
Preheat Your Oven
To guarantee that your oven is hot enough to swiftly and evenly bake the pizza, always preheat it for at least half-hour. As it preheats, lay a pizza stone or steel in the oven.
Don’t Load Too Much with Toppings
Although piling on toppings is appealing, too much could leave the pizza soggy. Keep to a small number of well-chosen components so the crust bakes correctly.
Play About with Water Levels
Changing the hydration level—that is, the water content in the dough—will affect the texture of your crust. Lower hydration doughs are more dense and chewy; higher hydration doughs produce a lighter, airier crust.
Cold Ferment to Enhance Flavor
The taste and texture of your dough will improve if you let it slow ferment in the refrigerator for 24 to 72 hours. The longer fermenting time lets the yeast operate more slowly and provide diverse flavors.
See our Ultimate Guide to Pizza Dough Mastery for further comprehensive advice on pizza crust excellence.
Tossing Toppings
Pizza is all about personalizing, even if this dish is great just as it is. To design your own signature pizza, let yourself play around with several toppings. These concepts might help you get going:
Old Margherita
Fresh mozzarella, hand-crushed tomatoes, and fresh basil leaves combined simply but elegantly and classicly. Drizzle just before serving with extra virgin olive oil.
Pizza With BBQ Chicken
Top your pizza with red onions, shredded chicken, and a drizzle of BBQ sauce. To get a smokey taste, toss some smoked gouda or cheddar.
Vegetarian Heaven
Use bell peppers, red onions, zucchini, and spinach among a range of vibrantly colored vegetables. Top with feta cheese and some oregano.
Meat Lovers
Load a large pizza lover with pepperoni, sausage, bacon, and ham. Top with mozzarella, then sprinkle red pepper flakes for heat.
See our Top 10 Gourmet Pizza Toppings You Need to Try for additional unusual topping inspiration.
FAQs
- Describe 00 flour and explain why pizza dough calls for it.
Traditionally Italian pizza recipes call for finely milled wheat flour, sometimes known as 00 flour. It produces soft, elastic dough ideal for Neapolitan-style pizzas’ thin, crispy crust. - I could use normal flour with 00 flour.
Although both all-purpose or bread flour can be used, 00 flour is advised for its better texture and capacity to produce a lighter, more genuine pizza crust. - Why should my pizza sauce be made from whole tomatoes?
Whole tomatoes, especially San Marzano or Roma kinds, offer a fresher and deeper flavor compared to crushed or canned tomatoes. They improve the whole taste of your pizza by balancing low acidity with sweetness. - What is chimichurri, and how does it enrich pizza?
Made from fresh herbs, garlic, vinegar, and oil, Argentinean sauce known as chimichurri is It gives pizza a brilliant, sour taste and a distinctive spin on classic pizza toppings. - Can I ahead of time make the pizza dough?
Indeed, you can ahead prepare the pizza dough. Before use, let the dough cool ferment in the refrigerator for 24 to 72 hours for optimal flavor and texture. - Pizza baking calls for what kind of oven?
Pizza best baked in a wood-fired oven reaches high temperatures that produce a crispy crust. With the correct materials and techniques—like a pizza stone or steel—gas or electric ovens can also yield great results. - How ought I to keep extra pizza dough?
Store extra pizza dough refrigerated in an airtight container for up to three days. The dough also keeps for up to three months frozen. T - Can I alter the toppings in this recipe?
Absolutely! Although the recipe calls for whole tomatoes and chimichurri, you can play about with other toppings to fit your tastes such other cheeses, meats, or veggies. - Pizza dough’s optimal moisture level is what?
Pizza dough’s appropriate moisture level will rely on your preferred crust texture. While lower levels provide a denser, chewier texture, higher hydration levels—about 65–70% produce a lighter, airier crust. - Could I substitute store-bought chimichurri for fresh?
You can use store-bought chimichurri, but creating it fresh guarantees the brightest, most vivid taste and lets you change the tastes to suit you.
In summary
This recipe will help you to create a pizza that is not only great but also especially yours. Using 00 wheat, whole tomatoes, and chimichurri guarantees a tasty, memorable meal whether your toppings are inventive or basic. So get ready, start your oven, and appreciate the process of creating from scratch homemade pizza!