Pizza Dough Recipe Using 00 Flour, Whole Tomatoes, and Chimichurri: A Flavorful Guide

If you’re a pizza lover on a quest for the perfect slice, look no further than this unique recipe using 00 flour, fresh whole tomatoes, and a vibrant chimichurri sauce. There’s something deeply satisfying about crafting your own pizza from scratch, controlling every ingredient and balancing every flavor. This guide will walk you through making pizza dough with 00 flour, creating a rich tomato sauce with whole tomatoes, and topping it all off with a flavorful chimichurri that’s sure to make your taste buds dance. Let’s get started on creating a pizza experience that’s as memorable as it is delicious.

Why Use 00 Flour, Whole Tomatoes, and Chimichurri?

Starting with the right ingredients is key to creating an exceptional pizza. But why 00 flour, whole tomatoes, and chimichurri?

• 00 Flour: Often used in authentic Italian pizzas, 00 flour is finely milled, resulting in a dough that’s both light and chewy. This flour type lets you create a thin crust that’s still sturdy enough to hold toppings without being overly heavy or dense.
• Whole Tomatoes: For the freshest taste, whole tomatoes bring a depth of flavor that’s often lacking in pre-made sauces. Using whole tomatoes lets you capture the natural sweetness and acidity, resulting in a more robust and vibrant sauce.
• Chimichurri: Originating from Argentina, chimichurri is a herby, tangy sauce typically served with grilled meats. But it also works beautifully on pizza, adding a bold contrast to the creamy mozzarella and rich tomato sauce. It’s an unexpected twist that brings freshness and a pop of color to your pizza.

With these ingredients, you’re already set up for success in crafting a pizza that’s truly out of the ordinary. Now, let’s dive into the steps.

Essential Ingredients and Tools

To get started, gather your ingredients and tools. Here’s a quick breakdown:

This table lists the essentials for making each component of the pizza—the dough, tomato sauce, and chimichurri. Be sure to gather these before you begin to streamline your cooking process.

Tools You’ll Need

To make this pizza recipe a breeze, have these tools on hand:

• Mixing bowl
• Rolling pin
• Pizza stone or baking sheet
• Blender or food processor
• Spatula

A pizza stone is optional but highly recommended. Preheating the stone before baking helps achieve that signature crispy crust.

Step-by-Step Guide to Making Pizza Dough with 00 Flour

Preparing the Dough

1. Activate the Yeast: Start by adding a teaspoon of active dry yeast to a bowl with a small amount of warm water (around 110°F) and a pinch of sugar. Stir gently and let it sit for about 10 minutes, or until it becomes foamy. This step “wakes up” the yeast, which is essential for a good rise.
2. Mix the Flour and Salt: In a separate large mixing bowl, combine the 00 flour with a pinch of salt. Slowly add the activated yeast mixture, stirring as you go.
3. Knead the Dough: Once the ingredients start to come together, knead the dough on a lightly floured surface for about 10 minutes, until it’s smooth and elastic. This helps develop the gluten, giving your crust that perfect chewy texture.
4. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size. For a deeper flavor, you can refrigerate the dough and let it rise for up to 24 hours.
5. Divide and Shape: After rising, divide the dough into portions if you’re making multiple pizzas. Roll out each portion to your desired thickness—thin for a crispy crust, or slightly thicker for a chewier base.

Crafting a Fresh Tomato Sauce with Whole Tomatoes

Using whole tomatoes for your pizza sauce brings a fresh, authentic taste that sets it apart from store-bought sauces.

1. Prepare the Tomatoes: To peel the tomatoes easily, score an “X” at the bottom of each tomato. Blanch them in boiling water for about 30 seconds, then transfer them to a bowl of ice water. The skins should slip right off.
2. Cook the Sauce: In a saucepan, sauté garlic and onions in olive oil until they’re golden. Add the peeled tomatoes, breaking them up with a spoon. Simmer the mixture for 20–30 minutes to reduce and thicken the sauce.
3. Season to Taste: Add salt, pepper, basil, and oregano as the sauce simmers. Adjust the seasoning to your liking and taste frequently. The flavors should be rich, but not overpowering.
4. Blend for a Smooth Texture (Optional): For a smoother sauce, blend the mixture with a handheld blender. You can also keep it chunky for more texture.

The result is a rich, flavorful sauce that’s worlds away from canned alternatives. Spread this evenly over your dough, and it’ll serve as the perfect base for your toppings.

Making Chimichurri for Pizza: A Bold Twist

Chimichurri isn’t a traditional pizza topping, but it brings a refreshing twist that complements the classic ingredients beautifully.

1. Gather Ingredients: Chimichurri is made from a handful of simple ingredients: fresh parsley, garlic, oregano, olive oil, red wine vinegar, salt, and pepper. You can also add a pinch of chili flakes for a hint of heat.
2. Finely Chop Ingredients: To make chimichurri, finely chop the parsley, garlic, and oregano. Chimichurri is traditionally hand-chopped to maintain a bit of texture, but you can also use a food processor for convenience.
3. Mix and Marinate: Combine the chopped herbs and garlic with olive oil and vinegar, then season with salt and pepper. Let the sauce sit for at least 15 minutes before using to allow the flavors to meld.
4. Adjust to Taste: Chimichurri should be fresh and herby with a nice acidity from the vinegar. Taste and adjust seasoning as needed.

Once your pizza is baked, you can drizzle chimichurri over the top or serve it as a dipping sauce. Its vibrant flavor cuts through the richness of the cheese and balances the acidity of the tomato sauce.

Assembling and Baking the Pizza

Now that your components are ready, it’s time to bring everything together.

1. Preheat the Oven: For a perfectly crisp crust, preheat your oven to 500°F with a pizza stone inside. If you don’t have a pizza stone, a baking sheet will also work.
2. Roll Out the Dough: Place your portioned dough on a floured surface and use a rolling pin to roll it out. Aim for a thin, even crust. Remember, 00 flour is forgiving and easy to work with, so don’t worry about perfection.
3. Add Tomato Sauce and Toppings: Spread a generous layer of your fresh tomato sauce over the dough, leaving a small border for the crust. Add your choice of toppings—fresh mozzarella, basil leaves, and sliced veggies are excellent choices.
4. Bake: Transfer the pizza to the preheated stone or baking sheet and bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling. Keep an eye on it, as thin-crust pizza can cook quickly.
5. Finish with Chimichurri: Once your pizza is out of the oven, drizzle chimichurri on top for a bright, herby finish. Alternatively, serve the chimichurri on the side for dipping.

Tips for Perfect Pizza Every Time

• Use Warm Water for Dough: Cold water can prevent the yeast from activating fully, while too-hot water can kill the yeast. Aim for a temperature of around 110°F.
• Let Dough Rise Slowly: Refrigerating the dough for up to 24 hours deepens the flavor and gives it a chewier texture.
• Simmer the Sauce for Depth: Allow the tomato sauce to reduce over low heat, which intensifies its natural sweetness and richness.
• Preheat the Pizza Stone: A hot stone helps achieve a crispy crust by distributing heat evenly.

Serving Suggestions

To complete your pizza meal, serve with a light side salad, crusty garlic bread, or a glass of wine. Chimichurri is versatile, so you can even use leftovers as a marinade or salad dressing.

Storing and Reheating Tips

If you have leftovers, store the pizza in an airtight container in the fridge for up to 3 days. For reheating, skip the microwave, as it can make the crust soggy. Instead, reheat in a 350°F oven for 5–7 minutes.

Conclusion: Elevate Your Pizza Game

Making pizza from scratch using 00 flour, whole tomatoes, and chimichurri might be a new experience, but the result is worth every step. With its light and chewy crust, rich tomato base, and fresh herby kick, this pizza recipe brings a new level of flavor to your table. So next time you’re craving pizza, skip the takeout and try this unique, flavorful recipe instead—you won’t be disappointed.

FAQ

• Can I substitute 00 flour with all-purpose flour?
  Yes, though 00 flour provides a lighter, more elastic texture, all-purpose flour will still yield good results.
• What if I don’t have fresh tomatoes?
  High-quality canned tomatoes, like San Marzano, can work as a substitute.
• Is chimichurri overpowering as a topping?
  Not at all! When used sparingly, chimichurri adds a refreshing contrast to the traditional pizza flavors.

Give this recipe a try, and let your taste buds enjoy a fusion of Italian and South American flavors. With each bite, you’ll be reminded of the satisfaction that comes from crafting your own masterpiece. Happy pizza-making!