There’s something magical about homemade pizza, especially when we start with a dough made from 00 flour. This finely milled Italian flour gives our crust a perfect balance of crispiness and chewiness that’s hard to beat. Pairing it with vibrant chimichurri and sweet tomatoes takes this pizza to a whole new level of fresh and flavorful.
We love how the zesty chimichurri sauce complements the natural sweetness of the tomatoes, creating a bright and savory topping that’s both simple and impressive. This recipe brings together classic Italian techniques and bold South American flavors for a pizza experience that’s truly unforgettable. Whether you’re a seasoned pizza maker or trying dough from scratch for the first time, this recipe will guide us to delicious results every time.
Ingredients
To craft the perfect Chimichurri Sweet Tomatoes 00 Flour Pizza Dough from scratch, we rely on high-quality ingredients for each component. Our carefully selected list ensures balanced flavors and authentic textures.
For the 00 Flour Pizza Dough
We use a few essential ingredients to achieve the ideal dough texture—crispy on the outside, chewy inside—thanks to the refined properties of 00 flour.
| Ingredient | Quantity | Prep Details |
|---|---|---|
| 00 flour | 3 ½ cups (420 g) | Sifted |
| Warm water | 1 ¼ cups (300 ml) | Around 105°F (40°C) |
| Active dry yeast | 2 ¼ teaspoons | About 1 packet, dissolved |
| Fine sea salt | 2 teaspoons | |
| Extra-virgin olive oil | 2 tablespoons | |
| Granulated sugar | 1 teaspoon | Helps activate yeast |
For the Chimichurri Sauce
Our vibrant chimichurri sauce combines fresh herbs and bold seasoning for a refreshing South American flair that bursts across the pizza.
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
For the Sweet Tomatoes Topping
To complement the zesty chimichurri and delicate dough, we choose juicy sweet tomatoes that bring natural sweetness and vibrant color to the pizza.
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon sugar (optional, to enhance sweetness if needed)
These ingredients work together precisely to create a pizza that honors tradition while exciting the palate with bold new flavors.
Equipment Needed
To master the Chimichurri Sweet Tomatoes 00 Flour Pizza Dough Recipe we rely on specific tools that ensure precision and ease. Using the right equipment significantly influences the dough’s texture and the vibrant flavor of our toppings.
- Digital Kitchen Scale
Measuring ingredients like 00 flour and yeast with accuracy is essential. We always use a digital scale to get exact weight measurements which guarantees consistent dough quality.
- Large Mixing Bowl
A spacious bowl helps us combine the flour, yeast, water, olive oil, sugar, and salt evenly. Look for a bowl with smooth sides for effortless mixing and kneading.
- Dough Hook (for Stand Mixer)
While we can knead by hand, a dough hook attachment speeds up the process and produces smoother dough with less effort. This makes it easier to develop gluten for that perfect chewiness.
- Clean Kitchen Towel or Plastic Wrap
Covering the dough during proofing keeps it from drying out and traps warmth we need for yeast activation.
- Rolling Pin
To shape our dough evenly into thin crusts we use a rolling pin with smooth, even surface.
- Baking Stone or Steel
For achieving that authentic crispy yet tender pizza crust, a preheated baking stone or steel absorbs and radiates intense heat evenly.
- Pizza Peel
Transferring the pizza onto the hot stone or steel is effortless with a wooden or metal peel, preventing dough tears or burns.
- Sharp Chef’s Knife or Pizza Cutter
Slicing our finished pizza cleanly ensures neat servings while keeping the crust intact.
- Food Processor or Immersion Blender
Preparing our bright and zesty chimichurri sauce is faster and more consistent using one of these for blending herbs, garlic, and olive oil.
| Equipment | Purpose |
|---|---|
| Digital Kitchen Scale | Accurate ingredient measurement |
| Large Mixing Bowl | Mixing and proofing dough |
| Dough Hook (Stand Mixer) | Efficient kneading |
| Kitchen Towel/Plastic Wrap | Dough covering during proofing |
| Rolling Pin | Shaping the dough |
| Baking Stone or Steel | Even high heat for crispy crust |
| Pizza Peel | Safe transfer to oven |
| Sharp Knife/Pizza Cutter | Clean slicing |
| Food Processor/Immersion Blender | Chimichurri sauce preparation |
Make-Ahead Instructions
Preparing our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough ahead of time ensures a depth of flavor and a perfectly textured crust that elevates the entire pizza experience. Follow these steps to make the process efficient without compromising quality.
1. Prepare and Refrigerate the Dough
- After mixing the 00 flour, yeast, warm water, sea salt, sugar, and olive oil into a smooth dough, knead for 8 to 10 minutes until elastic but not sticky.
- Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel.
- Refrigerate for 24 to 72 hours. This slow fermentation develops richer flavors and a tender crumb.
| Step | Detail |
|---|---|
| Kneading time | 8–10 minutes |
| Refrigeration duration | 24–72 hours |
| Storage container | Lightly oiled covered bowl |
| Purpose | Flavor development, texture |
2. Pre-Rolling Dough Ball Preparation
- Remove dough from the fridge 1 hour before baking to allow it to reach room temperature.
- Gently shape into individual balls for your pizzas on a floured surface.
- Cover loosely with a kitchen towel and let rest for 20 to 30 minutes. This resting period relaxes the gluten enabling easy stretching.
3. Make-Ahead Chimichurri Sauce
- Prepare the chimichurri sauce with fresh herbs, garlic, red wine vinegar, and olive oil up to 2 days in advance.
- Store in an airtight container in the refrigerator.
- Bring to room temperature and stir well before topping the pizza to ensure vibrant flavor and aroma.
4. Roast or Prepare Sweet Tomatoes Early
- Halve cherry tomatoes and toss with olive oil, sea salt, and optional sugar.
- Roast for 15 minutes at 375°F (190°C) if preferred.
- Store roasted or raw tomatoes in a sealed container in the refrigerator for up to 24 hours.
- Bring to room temperature before adding to the pizza to maintain brightness and sweetness.
Quote to Remember:
“The magic of homemade pizza lies in patience; embracing slow fermentation rewards us with flavor and texture unmatched by hurried methods.“
By planning ahead we marry ease with exceptional taste ensuring every bite of our Chimichurri Sweet Tomatoes 00 Flour Pizza delights the senses with fresh boldness and perfect crust crispiness.
Instructions
Follow these precise steps to create our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough. Each phase focuses on building flavors and textures that celebrate both traditional Italian pizza craftsmanship and vibrant South American zest.
Preparing the Pizza Dough
- Activate the Yeast: In a small bowl, combine 1 cup of warm water (105°F–110°F) with 2¼ teaspoons (one packet) of active dry yeast and 1 teaspoon of granulated sugar. Stir gently and let sit for 5 to 10 minutes until the surface is frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 3 cups of 00 flour and 1½ teaspoons of fine sea salt.
- Combine Wet and Dry: Create a well in the flour mixture. Pour in the activated yeast mixture and 2 tablespoons of extra-virgin olive oil.
- Knead the Dough: Using a dough hook on low speed or by hand, knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Shape the dough into a ball. Lightly oil a clean bowl, place the dough inside, and cover tightly with plastic wrap. Let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Divide and Shape: Punch down the dough gently to expel air. Divide into two equal portions and shape into tight balls. Cover and let rest for 15 minutes before rolling.
| Ingredient | Measurement | Preparation |
|---|---|---|
| 00 Flour | 3 cups (360g) | Whisked with salt |
| Active Dry Yeast | 2¼ tsp (7g) | Activated in warm water |
| Warm Water | 1 cup (240ml) | 105°F–110°F |
| Granulated Sugar | 1 tsp | For yeast activation |
| Fine Sea Salt | 1½ tsp | Mixed with flour |
| Extra-Virgin Olive Oil | 2 tbsp | Added to dough mixture |
Making the Chimichurri Sauce
- Combine Herbs and Aromatics: In a food processor or using an immersion blender, pulse together 1 cup fresh parsley leaves, ½ cup fresh cilantro, 4 garlic cloves, and 1 small shallot until finely chopped.
- Add Liquids: Blend in 2 tablespoons red wine vinegar and ½ cup extra-virgin olive oil slowly until emulsified.
- Season: Stir in 1 teaspoon sea salt and ½ teaspoon freshly ground black pepper. Adjust to taste.
- Rest: Let the chimichurri rest for at least 30 minutes at room temperature to allow flavors to meld perfectly.
Preparing the Sweet Tomatoes
- Halve Tomatoes: Take 2 cups halved cherry tomatoes and place them into a mixing bowl.
- Season: Drizzle with 1 tablespoon olive oil, sprinkle ½ teaspoon sea salt, and optionally add ¼ teaspoon sugar to enhance sweetness.
- Toss Gently: Mix until tomatoes are evenly coated with oil and seasoning.
- Set Aside: Allow tomatoes to marinate while we prepare the rest of the pizza.
Assembling the Pizza
- Preheat Oven and Stone: Place the pizza stone on the middle rack and preheat the oven to 500°F (260°C) at least 45 minutes before baking.
- Roll the Dough: On a floured surface, roll out one dough ball into a 12-inch circle, maintaining some thickness for chewiness.
- Apply Sauce: Spread a thin, even layer of chimichurri sauce over the dough, leaving about 1 inch of border for crust.
- Add Toppings: Arrange the marinated sweet tomatoes evenly across the surface.
- Final Touch: Drizzle a little extra olive oil on top for a golden finish.
Baking the Pizza
- Transfer to Stone: Use a pizza peel to slide the assembled pizza gently onto the hot stone.
- Bake: Cook for 10 to 12 minutes until the crust is golden, crisp on the outside, and chewy inside.
- Cool Slightly: Remove pizza using the peel and let it rest for 2 minutes before slicing.
- Serve: Cut with a sharp pizza cutter and enjoy the synergy of crispy 00 flour crust, zesty chimichurri, and sweet tomatoes in every bite.
Serving Suggestions
To fully enjoy our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough Recipe, we recommend serving the pizza fresh from the oven while the crust is piping hot and crispy. Here are some tried-and-true ways to elevate your pizza experience.
Pairing Tips for Perfect Flavor Balance
- Serve with a light green salad dressed with lemon vinaigrette. The citrus acidity complements the herbaceous chimichurri and sweetness of the tomatoes.
- Add a drizzle of extra virgin olive oil or a sprinkle of grated Parmesan right before serving for an extra layer of richness.
- Offer a side of spicy pickled peppers or chili flakes to add heat for those who enjoy bold flavors.
- Complement the pizza with a chilled glass of crisp white wine like Sauvignon Blanc or a light lager beer to refresh the palate.
Serving Temperature and Presentation
- Slice the pizza using a sharp pizza cutter to maintain crisp edges.
- Serve on a pre-warmed pizza stone or cast iron skillet to preserve heat longer on the table.
- Garnish with fresh basil leaves or an additional splash of chimichurri sauce to amplify the fragrance and taste.
| Serving Aspect | Recommendation |
|---|---|
| Best Temperature | Hot right out of the oven |
| Ideal Accompaniments | Green salad, Parmesan, pickled peppers |
| Drink Pairings | Sauvignon Blanc, light lager |
| Garnishes | Fresh basil, additional chimichurri sauce |
Leftover Storage and Reheating
- Refrigerate leftover pizza in an airtight container for up to 2 days.
- Reheat in a preheated oven at 375°F (190°C) for 5–7 minutes to restore the crisp crust. Avoid microwaving to prevent sogginess.
By thoughtfully pairing and serving, we ensure the Chimichurri Sweet Tomatoes 00 Flour Pizza remains a standout dish bursting with fresh boldness and perfect texture with every bite.
Storage Tips
Proper storage of our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough and its components ensures exceptional freshness and flavor for every pizza creation. Follow these guidelines to preserve the dough, chimichurri sauce, and sweet tomatoes.
Storing the 00 Flour Pizza Dough
- After the initial rise, place the dough balls in airtight containers or tightly covered bowls.
- Refrigerate the dough for up to 72 hours to allow deeper flavor development.
- For longer storage, freeze the dough balls individually, wrapped securely in plastic wrap and then placed in a freezer bag, for up to 1 month.
- Before use, thaw refrigerated or frozen dough in the refrigerator overnight and bring to room temperature for at least 30 minutes before shaping.
| Storage Method | Container Type | Duration | Additional Notes |
|---|---|---|---|
| Refrigeration | Airtight container | Up to 72 hours | Enhances flavor and texture |
| Freezing | Wrapped in plastic + freezer bag | Up to 1 month | Thaw overnight in refrigerator |
Storing Chimichurri Sauce
- Transfer chimichurri sauce to a clean airtight jar or container.
- Store in the refrigerator for up to 2 days to maintain fresh herb flavors and vibrant color.
- Before serving, stir well to recombine any separated oil and herbs.
Storing Sweet Tomatoes
- Keep the marinated sweet tomatoes refrigerated in a sealed container.
- Consume within 24 hours for optimal sweetness and texture.
- Avoid freezing tomatoes as this disrupts their delicate structure and flavor.
“For best results, store each component separately and assemble the pizza fresh to maximize the boldness of our chimichurri and the vibrancy of the sweet tomatoes.“
By following these expert storage tips we preserve the perfect balance of freshness and flavor that defines our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough Recipe.
Conclusion
Mastering the Chimichurri Sweet Tomatoes 00 Flour Pizza Dough recipe opens up a world of vibrant flavors and satisfying textures. With the right ingredients and tools, we can create a pizza that’s both fresh and bold, perfect for any occasion. Taking time to prepare and store each component thoughtfully ensures every bite is as delicious as the first.
Whether we’re sharing with friends or enjoying a cozy night in, this recipe brings together tradition and innovation in a way that’s truly rewarding. Let’s keep experimenting and savoring the unique combination of crisp crust, zesty chimichurri, and sweet tomatoes that make this pizza stand out.
Frequently Asked Questions
What makes 00 flour ideal for pizza dough?
00 flour is finely milled with a moderate protein content, creating dough that is both crispy and chewy. It absorbs water well and produces a smooth, elastic texture perfect for authentic pizza crusts.
How do chimichurri sauce and sweet tomatoes enhance the pizza?
Chimichurri adds a zesty, herbaceous kick, while sweet tomatoes provide freshness and natural sweetness. Together, they create a bold, balanced flavor that complements the crust beautifully.
What basic ingredients are needed for the dough?
You’ll need 00 flour, warm water, active dry yeast, fine sea salt, extra-virgin olive oil, and granulated sugar to make the perfect pizza dough.
Which equipment is essential for making this pizza?
A digital kitchen scale, large mixing bowl, dough hook (optional), baking stone or steel, pizza peel, sharp knife or pizza cutter, and a food processor or immersion blender for the sauce.
Can I prepare the dough and sauce ahead of time?
Yes, refrigerate dough for 24–72 hours, make chimichurri sauce up to two days in advance, and marinate sweet tomatoes ahead for the best flavor.
How should I bake the pizza to get a crispy crust?
Roll out the dough thinly, preheat a baking stone or steel, assemble toppings, then bake at a high temperature until crust edges turn golden and crispy.
What are some serving suggestions?
Serve hot and crispy with a light green salad, drizzle olive oil or grated Parmesan, add spicy pickled peppers for heat, and pair with Sauvignon Blanc or light lager beer.
How do I store leftovers to maintain freshness?
Store pizza in an airtight container in the refrigerator and reheat in the oven to keep crust crispy. Dough can be refrigerated up to 72 hours or frozen for a month.
How long can I store chimichurri and marinated tomatoes?
Chimichurri sauce lasts up to two days refrigerated. Marinated sweet tomatoes should be consumed within 24 hours for optimum freshness.
Is this recipe suitable for beginners?
Yes, the recipe provides clear step-by-step instructions and uses accessible ingredients and equipment, making it great for both novice and experienced pizza makers.