We’ve fallen in love with our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough Recipe, a vibrant fusion that brings together the bold flavors of Argentine chimichurri and sweet, sun-ripened tomatoes on a perfectly crisp base.
It’s our go-to for an easy yet impressive meal that elevates homemade pizza to new heights using fine 00 flour for that authentic Italian texture.
Whether you’re hosting friends or enjoying a cozy night in we’ll show you how simple it is to create this delicious twist.
Ingredients
In our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough recipe, we select high-quality ingredients that blend Argentine flavors with Italian tradition for a crisp, flavorful pizza. These components ensure an authentic texture and vibrant taste.
For the Pizza Dough
To craft our light and airy 00 flour pizza base, we start with these essentials. Gather the following ingredients in the order they are typically mixed:
- 500 grams 00 flour – The key to achieving that authentic Italian elasticity and crispness.
- 1 packet (about 7 grams) active dry yeast – For reliable rising and a soft interior.
- 300 milliliters warm water – Use at around 100°F for optimal yeast activation.
- 1 teaspoon salt – Enhances flavor and strengthens the dough structure.
- 2 tablespoons olive oil – Adds moisture and a subtle richness to the dough.
For the Chimichurri Sauce
For our zesty chimichurri sauce, we prepare fresh herbs and aromatics first to create a bold, herbaceous topping that elevates the pizza. Here’s what you’ll need, listed by preparation sequence:
- 1 cup fresh parsley, finely chopped – Provides the bright, green base for that signature Argentine tang.
- 4 cloves garlic, minced – Infuses a pungent, aromatic depth.
- 1 tablespoon dried oregano – Adds earthy notes for authentic flavor.
- 1/4 cup red wine vinegar – Balances the sauce with a sharp acidity.
- 1/2 cup olive oil – Creates a smooth emulsion and carries the flavors.
- 1 teaspoon red pepper flakes – Delivers a mild heat; adjust for spice preference.
For the Toppings
- 2 cups cherry tomatoes, halved – Sweet and bursty, providing juicy pops of flavor.
- 1 cup fresh mozzarella cheese, shredded – Melts beautifully for a creamy contrast.
- 1/2 cup of our prepared chimichurri sauce – Spread generously for that herbaceous kick.
- 1/4 cup red onion, thinly sliced – Adds a crisp, mild bite to balance the sweetness.
- Fresh basil leaves, torn – For a final aromatic finish and added visual appeal.
Required Tools and Equipment
To bring our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough recipe to life, we rely on essential tools and equipment that ensure precision and ease in preparation. These items help us achieve the perfect crisp pizza base and vibrant chimichurri sauce, building on the high-quality ingredients we discussed earlier.
We organize the required tools into categories for clarity, focusing on those needed for dough making, sauce preparation, and assembly.
Dough Preparation Tools
- Mixing Bowl: A large, sturdy bowl (at least 4 quarts) to combine 00 flour, yeast, water, salt, and olive oil for the dough.
- Measuring Cups and Spoons: Accurate sets for measuring 500 grams of 00 flour and other ingredients precisely.
- Stand Mixer with Dough Hook: Ideal for kneading the dough efficiently; if unavailable, a hand mixer or manual kneading works as an alternative.
- Rolling Pin: Essential for rolling out the dough to an even thickness, ensuring a uniform crisp base.
Sauce and Topping Preparation Tools
- Food Processor or Blender: Perfect for blending fresh parsley, garlic, and other chimichurri ingredients into a smooth sauce.
- Chef’s Knife and Cutting Board: Sharp knife for chopping cherry tomatoes, red onion, and fresh basil, with a stable board to maintain safety and efficiency.
Baking and Assembly Tools
- Pizza Stone or Baking Tray: We recommend a preheated pizza stone for achieving an authentic Italian-style texture, or a heavy baking tray as a substitute.
- Oven: A standard oven capable of reaching 475°F (245°C) for baking the pizza to golden perfection.
- Spatula or Pizza Peel: Useful for transferring the assembled pizza to the oven without damaging the dough.
| Tool Category | Essential Tools | Optional Tools | Why It Matters |
|---|---|---|---|
| Dough Making | Mixing Bowl, Measuring Cups | Stand Mixer | Ensures accurate mixing and kneading for optimal dough rise. |
| Sauce Preparation | Food Processor | Chef’s Knife | Speeds up blending for a consistent chimichurri texture. |
| Baking | Pizza Stone, Oven | Spatula | Provides even heat distribution for a crisp base. |
Step-by-Step Directions
With our ingredients and tools prepared, we guide you through creating this flavorful Chimichurri Sweet Tomatoes 00 Flour Pizza Dough, ensuring a crispy base and vibrant toppings for an unforgettable meal.
Preparing the Dough
To craft the perfect 00 flour pizza base, we start by activating the yeast. In a large mixing bowl, we dissolve 1 packet (about 7 grams) of active dry yeast in 1 ½ cups of warm water (around 110°F or 43°C), stirring until fully combined—let it sit for 5 minutes until it foams.
Next, we add 500 grams of 00 flour and 2 teaspoons of salt to the bowl, then pour in 2 tablespoons of olive oil. Using a stand mixer with a dough hook, we mix on low speed for 2 minutes, then increase to medium and knead for 5-7 minutes until the dough forms a smooth, elastic ball that springs back when pressed.
Once mixed, we transfer the dough to a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1-1.5 hours until it doubles in size—this step develops the airy texture that makes our pizza base authentically Italian and perfectly crisp.
Making the Chimichurri
We now prepare the zesty chimichurri sauce, a bold Argentine blend that adds herby brightness to our pizza. In a food processor, we combine 2 cups of fresh parsley leaves, 4 minced garlic cloves, 1 tablespoon of dried oregano, ½ teaspoon of red pepper flakes, and ¼ cup of red wine vinegar.
With the processor running, we slowly drizzle in ½ cup of olive oil until the mixture forms a chunky paste—the aroma of fresh herbs and garlic will fill the kitchen, promising a sauce that delivers tangy, spicy notes with every bite. Transfer the chimichurri to a bowl, cover, and let it rest for 10-15 minutes to enhance its flavors before use.
Assembling the Pizza
With the dough risen and chimichurri ready, we assemble our pizza for maximum visual appeal and taste. On a floured surface, we roll out the dough into a 12-14 inch circle using a rolling pin, aiming for a thin, even base that crisps up beautifully in the oven.
We spread ½ cup of the chimichurri sauce over the dough, leaving a 1-inch border for the crust, then layer on 1 cup of halved cherry tomatoes, 8 ounces of sliced fresh mozzarella, and ¼ cup of thinly sliced red onion—the juicy tomatoes and creamy cheese create a colorful, mouthwatering topping that hints at the sweet and savory explosion to come. Finally, we sprinkle fresh basil leaves on top for added aroma and flavor.
Baking the Pizza
To achieve a golden, bubbly finish, we preheat our oven to 475°F (245°C) with a pizza stone or heavy baking tray inside for at least 30 minutes. Using a pizza peel, we carefully transfer the assembled pizza onto the hot stone.
We bake for 12-15 minutes, rotating halfway through, until the crust is crispy and golden and the cheese melts into a gooey perfection—watch for the tomatoes to blister slightly, releasing their sweet juices that blend with the chimichurri for an irresistible taste. Remove from the oven and let it cool for 2-3 minutes before slicing.
Make-Ahead Instructions
To streamline our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough recipe and fit it into busy schedules, we can prepare key components ahead of time without compromising flavor or texture. This approach builds on the dough preparation and sauce-making steps we’ve already covered, allowing for fresh, vibrant results when you’re ready to bake.
Preparing the Dough in Advance
We recommend making the pizza dough up to 24 hours ahead for enhanced flavor development. Follow these steps:
- Activate and knead the dough as directed: In a large mixing bowl, combine 500 grams of 00 flour, active dry yeast, warm water, salt, and olive oil to form a smooth, elastic ball.
- Let it rise initially: Cover the dough with a damp cloth and allow it to rise in a warm spot until it doubles in size, typically 1-2 hours.
- Shape and store: Gently punch down the risen dough, divide it if making multiple pizzas, and wrap each portion tightly in plastic wrap or place in an airtight container. Refrigerate for up to 24 hours to develop a deeper, more authentic Italian texture.
- Thaw and proof before use: If refrigerated, remove the dough 1-2 hours before baking to bring it to room temperature, then let it proof for an additional 30 minutes for optimal crispiness.
Making the Chimichurri Sauce Ahead
Our zesty chimichurri sauce can be prepared up to 3 days in advance, ensuring its fresh herbs and garlic infuse with bold flavors over time.
- Blend the ingredients: In a food processor, combine fresh parsley, garlic, dried oregano, red wine vinegar, olive oil, and red pepper flakes until you achieve a vibrant, chunky consistency that evokes the essence of Argentine grilling.
- Store properly: Transfer the sauce to an airtight glass jar or container, ensuring it’s fully covered with a thin layer of olive oil to preserve its bright green color and prevent oxidation. Refrigerate immediately.
- Refresh before use: When ready to assemble your pizza, give the sauce a quick stir to recombine any separated oils, tasting and adjusting seasoning if needed for that perfect, tangy punch.
Prepping Toppings in Advance
For toppings like sweet cherry tomatoes and red onion, we can do some prep work a day ahead to save time during assembly.
- Prepare the vegetables: Slice or halve cherry tomatoes and thinly slice red onion, then place them in separate airtight containers. This keeps their natural sweetness and crunch intact while reducing last-minute prep.
- Cheese and herbs: Grate or tear fresh mozzarella cheese and store it in a sealed bag in the refrigerator. For basil leaves, wait until assembly to add them to maintain their aromatic freshness.
- Storage tips: Keep all toppings refrigerated at 40°F (4°C) or below to avoid spoilage. If preparing more than a day ahead, use a markdown table below to track storage times for safety:
| Component | Make-Ahead Time | Storage Method | Notes |
|---|---|---|---|
| Cherry tomatoes | Up to 2 days | Airtight container | Prevents sogginess |
| Red onion | Up to 2 days | Airtight container | Retains crisp texture |
| Fresh mozzarella | Up to 3 days | Sealed bag in fridge | Minimizes moisture loss |
| Basil leaves | Same day only | Not recommended ahead | Best added fresh for flavor |
By following these make-ahead strategies, we ensure our Chimichurri Sweet Tomatoes 00 Flour Pizza Dough comes together effortlessly, delivering a crispy, flavorful pizza every time.
Conclusion
We’re thrilled you’ve explored this chimichurri sweet tomatoes pizza recipe with us. It’s a fantastic way to blend bold flavors and create memorable meals that impress.
By mastering this dough, you’ll elevate your home pizza nights and enjoy authentic tastes effortlessly. Let’s get baking and make every bite count!
Frequently Asked Questions
What is Chimichurri Sweet Tomatoes 00 Flour Pizza Dough?
Chimichurri Sweet Tomatoes 00 Flour Pizza Dough is a flavorful pizza recipe blending Argentine chimichurri sauce with sweet tomatoes on a crisp base made from Italian 00 flour. It’s perfect for casual dinners or entertaining, offering a vibrant mix of herbs, garlic, and fresh toppings for an authentic taste that’s easy to prepare at home.
What ingredients are needed for the pizza dough?
For the dough, you’ll need 500 grams of 00 flour, active dry yeast, warm water, salt, and olive oil. These simple, high-quality ingredients create a smooth, elastic base with an authentic Italian texture, ensuring a crispy crust when baked.
How do I make the chimichurri sauce?
To make chimichurri, blend fresh parsley, garlic, dried oregano, red wine vinegar, olive oil, and red pepper flakes in a food processor until smooth. This zesty sauce adds a bold, herbaceous flavor to your pizza and can be prepared in just a few minutes for a fresh topping.
What tools are essential for preparing this pizza?
You’ll need a large mixing bowl, measuring cups, a stand mixer with a dough hook, rolling pin, food processor, chef’s knife, cutting board, pizza stone or baking tray, and an oven that reaches 475°F. These tools help with dough making, sauce prep, assembly, and baking for a perfect result.
Can I prepare this recipe in advance?
Yes, make the dough up to 24 hours ahead by activating yeast, kneading, and refrigerating after rising. Prepare chimichurri sauce up to 3 days in advance and store it in the fridge. Chop toppings like tomatoes and onions a day ahead to simplify assembly and enjoy fresh flavors effortlessly.
How long does it take to bake the pizza?
Bake the assembled pizza in a preheated oven at 475°F for about 10-15 minutes, until the crust is golden and crispy, and the cheese is melted and bubbly. This quick baking time ensures a delicious, restaurant-quality pizza right at home.
Why use 00 flour for the pizza dough?
00 flour is finely ground Italian flour that creates a light, airy dough with the perfect elasticity for a crisp yet chewy crust. It’s ideal for this recipe as it mimics traditional Neapolitan pizza texture, enhancing the overall flavor and authenticity.