San Marzano Tomato Pizza
Prepare yourself for a gastronomic masterpiece with this sensational pizza recipe. The foundation of this dish lies in the artisanal creation of the dough, a labor of love that involves a perfect blend of '00' flour, semolina, and other essential ingredients. Once the dough has rested and matured for 24 hours, the magic truly begins as you shape it into discs and artistically top it with a harmonious medley of San Marzano tomatoes, rich mozzarella, and fragrant basil. Slide the pizzas into a blistering hot oven, and watch as they transform into crispy, golden delights ready to tantalize your taste buds. This recipe is more than just a meal – it's a culinary adventure waiting to be savored with each flavorful bite.
— Constant Cookbook
Ingredients
- 800g/1lb 14oz '00' flour
- 200g/7oz semolina
- 1 tsp salt
- 1 tbsp caster sugar
- 14g/½oz dried yeast
- 4 tbsp extra virgin olive oil
- 650ml/1 pint 2fl oz water
- 2 x 400g/14oz tins San Marzano tomatoes
- 2 large cow’s milk mozzarella
- 3 tbsp olive oil
- 3 tbsp peanut oil
- sea salt and freshly ground black pepper
- 1 large handful basil
Instructions
- To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough.
- Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover with cling film and refrigerate for 24 hours.
- Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.
- Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.
- Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.
- Blend the tinned tomatoes with a stick blender or a food processor. Spoon the blended tomato thinly over the pizzas, scatter over the grated mozzarella, then drizzle over the oil. Season with sea salt and freshly ground black pepper.
- Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp.
- To serve, scatter the basil leaves over the pizza.
Cook Time
10M
Yield
Makes 4 pizzas
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