Introduction:
Pizza nights in my household have always been a special affair, but this recipe using 00 flour for the dough, topped with whole tomatoes and homemade chimichurri, takes it to a new level. Inspired by my trip to Italy, where I learned about the magic of 00 flour for creating the perfect pizza crust, I wanted to combine that knowledge with a bold and flavorful Argentine chimichurri sauce. This recipe has become our go-to for its crispy crust, fresh toppings, and unexpected yet delicious twist.
Recipe Details:
Ingredients List:
For the Pizza Dough:
- 3 1/2 cups 00 flour (or all-purpose flour as a substitute)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 1/2 cups warm water (110°F)
- 1 tbsp olive oil
- 1 tsp salt
For the Pizza Toppings:
- 1 1/2 cups whole peeled tomatoes (canned or fresh)
- 1 cup fresh mozzarella, torn into pieces
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp red pepper flakes (optional)
For the Chimichurri Sauce:
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Step-by-Step Instructions:
1. Prepare the Pizza Dough:
In a small bowl, mix the yeast, sugar, and warm water. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the 00 flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
2. Make the Chimichurri Sauce:
While the dough rises, prepare the chimichurri. In a medium bowl, mix the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper. Stir until well combined and set aside to let the flavors meld.
3. Shape and Preheat:
Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a ball and let rest for 10 minutes. Preheat the oven to 475°F (or higher if your oven allows) and place a pizza stone or baking sheet in the oven to heat.
4. Assemble the Pizza:
Roll out one portion of the dough on a floured surface into your desired pizza shape. Transfer the dough to a piece of parchment paper for easy handling. Spread a layer of whole tomatoes over the dough, followed by the torn mozzarella, Parmesan cheese, and red pepper flakes.
5. Bake and Finish with Chimichurri:
Carefully transfer the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly. Remove from the oven and immediately drizzle with the fresh chimichurri sauce. Repeat with the second pizza dough portion or store it for later use.
Unique Tips, Variations, and Insights:
Customization Tips:
- You can add more toppings like sliced onions, bell peppers, or even pepperoni, but the simplicity of tomatoes, cheese, and chimichurri really shines in this recipe.
- For a gluten-free option, use a gluten-free pizza dough mix, but keep the same method for toppings and sauce.
Expert Advice:
- Using 00 flour gives the pizza crust a unique texture—crispy on the outside, yet soft and airy inside. If you can’t find 00 flour, you can substitute it with all-purpose flour, but the result may differ slightly.
- Chimichurri adds a bright and tangy twist to the pizza, balancing the richness of the cheese. Add it after baking to preserve the freshness of the herbs.
Cultural Context:
- 00 flour is traditionally used in Italy for making pizza dough due to its fine texture, which results in a smoother, lighter dough.
- Chimichurri, originating from Argentina, is a bold herb-based sauce usually paired with grilled meats, but it’s a fantastic topping for pizza, providing a fresh, herbaceous contrast.
Nutrition Facts:
(Per serving, based on 8 servings)
- Calories: 290
- Fat: 15g
- Carbohydrates: 32g
- Protein: 9g
- Fiber: 2g
- Sugars: 2g
FAQ Section:
Q1: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Just let it come to room temperature before rolling out.
Q2: What’s a good substitute for 00 flour?
A: All-purpose flour works well if you can’t find 00 flour. Bread flour is another option, which will result in a chewier crust.
Q3: How can I store leftover pizza?
A: Leftover pizza can be refrigerated for up to 3 days. Reheat it in a hot oven to keep the crust crisp.
Conclusion:
This pizza dough recipe using 00 flour, whole tomatoes, and chimichurri is a fresh take on a classic. The combination of a crispy, tender crust with vibrant toppings makes for a memorable meal, whether it’s a casual family night or a special occasion. I hope you enjoy making (and eating!) this pizza as much as my family does. Don’t forget to experiment with your favorite toppings and share your creations with me!
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