The SunDrenched San Marzano Pizza with Fresh Heritage Tomatoes

Rustic Fresh Tomato Pizza

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Preparation time:30 Mins

Cooking time:18 Mins

Servings:4 servings

Ingredients:

• 1 ½ cups (350 ml) Warm Water
• 1 packet (7 g) Active Dry Yeast
• 1 tsp (5 g) Granulated Sugar
• 4 cups (500 g) Strong White Bread Flour (plus extra for dusting)
• 2 tsp (10 g) Fine Sea Salt
• 2 Tbsp (30 ml) Extra Virgin Olive Oil (for dough)
• 1 can (28 oz / 800 g) Whole Peeled San Marzano Tomatoes
• 2 cloves Garlic, finely minced
• 1 Tbsp (15 ml) Extra Virgin Olive Oil (for sauce)
• 1 tsp Dried Oregano
• ½ tsp Sea Salt (for sauce)
• ¼ tsp Black Pepper (for sauce)
• 8 oz (225 g) Fresh Mozzarella, low-moisture variety, drained and torn into bite-sized pieces
• 2 medium Ripe Heritage or Beefsteak Tomatoes, thinly sliced
• ¼ cup (30 g) Freshly Grated Parmigiano Reggiano
• A handful Fresh Basil Leaves, roughly torn (for garnish)
• Good Quality Extra Virgin Olive Oil (for finishing)

Instructions:

• Activate the Yeast: Combine warm water, yeast, and sugar in a small bowl. Allow to bloom until foamy (about 5-10 minutes).
• Combine Dry Ingredients: In a large bowl or stand mixer, combine flour and salt.
• Mix and Knead: Add the bloomed yeast mixture and 2 Tbsp of olive oil to the flour. Mix until shaggy, then knead for 8-10 minutes until the dough is smooth and elastic.
• Rise: Place the dough in an oiled bowl, cover tightly, and let rise in a warm spot for 90-120 minutes, or until doubled in size.
• Sauté: Heat 1 Tbsp of olive oil in a small pan. Gently sauté the minced garlic until fragrant (about 30 seconds). Do not let it brown.
• Finish Sauce: Pour in the canned tomatoes (crushing them coarsely first). Stir in oregano, salt, and pepper. Bring to a simmer, then cook uncovered for 15-20 minutes until slightly thickened. Cool completely before use.
• Preheat Oven: Place the pizza stone or steel in the oven and preheat to the highest possible temperature (ideally 500-550°F / 260-290°C) for at least 45 minutes.
• Shape the Dough: Gently punch down the risen dough. Stretch or roll the dough into a 14-16 inch circle and carefully transfer it onto a floured pizza peel or an inverted baking sheet.
• Layer Toppings: Spread the cooled San Marzano sauce evenly, leaving a 1-inch border. Scatter about half of the torn mozzarella, arrange the thinly sliced fresh heritage tomatoes, and sprinkle with half of the grated Parmesan.
• Bake: Carefully slide the pizza onto the preheated stone/steel. Bake for 8 minutes.
• Finish Baking: Open the oven, quickly scatter the remaining mozzarella and Parmesan over the top. Return to the oven for another 7-10 minutes, or until the crust is golden brown and the cheese is bubbly.
• Garnish and Serve: Remove the pizza from the oven. Drizzle with a good quality finishing olive oil and scatter generously with fresh torn basil. Let the pizza rest for 2 minutes before slicing.

Nutrition Facts

Calories:2008 kcal

Protein:34.1 g

Fat:17.4 g

Carbs:135.4 g

Fiber:33.8 g

Sugar:0.0 g

Sodium:10752 mg

Recipe Info

Category:Main Course

Cuisine:Italian

Moving Beyond the Marinara: Celebrating the Perfect Tomato Pizza

When we talk about classic Italian cooking, often the simplest recipes are the most challenging to execute perfectly. This is certainly true for a world-class Tomato Pizza . We aren't simply adding marinara and calling it a day; we are elevating the fruit itself, turning the pizza into a magnificent tomato pizza pie recipe where every element sings. This particular approach results in a Sun-Drenched San Marzano Pizza that is robust, textural, and relies entirely on high-quality components and precise technique.

Why Ingredient Simplicity Equals Flavor Depth

The beauty of this recipe lies in its minimalist nature. Because we are relying on just five key ingredients for the dough—strong flour, water, yeast, salt, and olive oil—and focusing heavily on the tomatoes, any shortcuts or low-quality ingredients will immediately expose themselves. Achieving this level of flavor depth requires patience, particularly during the required 90-120 minute first dough rise, but the payoff is a pizza crust that is structurally sound enough to support a vibrant, juicy topping.

The Magic of San Marzano vs. Canned Diced

The secret to a truly phenomenal tomato pizza sauce recipe begins with the primary ingredient: the tomato variety. We specifically call for a 28 oz (800g) can of whole peeled San Marzano tomatoes, or the highest quality plum tomatoes available. Unlike standard diced varieties, whole San Marzanos possess a perfect balance of sweetness and low acidity. Crushing them by hand or masher, rather than blending them, retains a desirable rustic texture and prevents the sauce from becoming thin or watery, which is critical for preventing a soggy crust.

Achieving the Ideal Crumb and Crusto Texture

The ultimate texture, characterized by a chewy interior (crumb) and a lightly crisp exterior (crust), is achieved through the marriage of the right ingredients and proper kneading. We begin with 500g of strong white bread flour, which has a higher protein content than standard all-purpose flour. This protein structure, developed during the 8 to 10 minutes of intense kneading, is what captures the gas produced by the 7g of active dry yeast, leading to those signature bubbles and the highly desired "leopard spot" char during the bake.

Essential Shopping List for the Ultimate Tomato Pizza Foundation

To construct this definitive Rustic Tomato Pizza , start with the foundational elements: the water, yeast, and flour for the dough, and the whole San Marzano tomatoes for the base. You will need 350ml of warm water, ensuring it is precisely 105- 115° F to properly activate the yeast packet (7g), along with 500g of strong bread flour and 10g of fine sea salt. For the richness, secure 30ml of Extra Virgin Olive Oil for the dough. Beyond the canned tomatoes, locate high-quality, low-moisture fresh mozzarella (225g), ensuring it is well-drained and torn into pieces to prevent excess liquid when baking.

Elevating Flavor: Secondary Ingredients That Make the Difference

Once the foundation is set, the secondary ingredients transform the pizza from merely good to exceptional. These elements focus on aromatic enhancement and structural support.

The Golden Ratio: Flour Selection and Dough Hydration

Hydration refers to the ratio of water to flour. For this robust dough, we use 350ml of water to 500g of flour, which is a slightly higher hydration than some standard recipes. This stickier dough is essential for achieving the soft, airy crumb and the delightful chew. The addition of 5g of granulated sugar acts as a food source for the yeast, helping accelerate the bloom process.

Selecting the Finest Fresh Heritage Tomato Slices

To elevate this into a true Fresh Tomato Pizza , we use ripe Heritage or Beefsteak tomatoes (approximately 300g total) as a topping, not just in the sauce. These are thinly sliced and scattered over the cheese layer, providing bursts of fresh acidity and sweetness that perfectly complement the cooked San Marzano base. If it isn't peak summer, substitute with cherry tomatoes cut in half, or simply rely solely on the richness of the San Marzano base.

Specialized Gear: Tools for the Home Pizza Oven

While professional ovens are ideal, stunning results are achievable at home with the right tools. A heavy-duty pizza stone or steel is absolutely non-negotiable, as it retains the massive amount of heat needed to cook the base instantly. This must be placed in the oven during the entire preheat cycle (at least 45 minutes). A wooden pizza peel is essential for safely transferring the assembled pizza into the high-heat environment.

Oil and Salt: The Unsung Heroes of the Crust

Olive oil plays two vital roles. First, 2 Tbsp of high-quality Extra Virgin Olive Oil is incorporated into the dough mixture, adding elasticity and flavor depth. Second, a generous final drizzle of EVOO is added immediately after baking. This finishing oil provides polish, highlights the freshness of the basil, and binds the flavors of the cheese and the fresh tomato slices.

Fresh Herbs and Finishing Touches (e.g., Basil, Oregano)

The aromatics define the final profile of this Summer Pizza Recipe . Dried oregano (1 tsp) is simmered directly into the sauce alongside the minced garlic, infusing the base with earthy warmth. Conversely, fresh basil leaves are added after the pizza exits the oven. Tearing, rather than cutting, the handful of fresh basil helps release its potent oils, ensuring a bright, clean herbal note that doesn’t become bitter or wilted during the bake.

Mastering the Dough: Kneading, Proofing, and Patience

The creation of the dough is the longest, yet most crucial, stage of this tomato pizza recipe . Start by combining the warm water, yeast, and sugar. This mixture must be left for 5- 10 minutes until a foamy cap forms, indicating the yeast is active. Next, combine the 500g of flour and 10g of salt in a large bowl, incorporating the bloomed yeast mixture and the 2 Tbsp of olive oil. Kneading should last a full 8- 10 minutes, either by hand or with a stand mixer dough hook, until the dough is silky, smooth, and easily stretches without tearing—known as the windowpane test. Once kneaded, the dough must be coated in oil, covered tightly, and allowed to double in size over 90- 120 minutes in a warm, draft-free spot.

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The Art of the Crush: Crafting the Vibrant Tomato Base Sauce

While the dough rises, focus on the base flavor. Heat 1 Tbsp of olive oil gently in a small pan and add the 2 minced garlic cloves. It is crucial to sauté the garlic for only about 30 seconds until fragrant, preventing it from browning, which would introduce bitterness. Add the whole canned San Marzano tomatoes and use your hands or a potato masher to coarsely crush them right in the pan. Season this rich base with the dried oregano, salt, and pepper. The sauce should then simmer uncovered for 15– 20 minutes, reducing slightly to concentrate the flavors. It must be cooled completely before being spread onto the dough, preventing the crust from becoming prematurely soggy.

Assembly and The Heat: Baking Your Rustic Tomato Pie

The preparation culminates in the dramatic high-heat bake. Before shaping the dough, ensure your oven is preheated to its absolute maximum temperature—ideally 500- 550° F (260- 290° C)—with the stone or steel inside, for at least 45 minutes.

The Slow Fermentation: Cold Proofing Techniques

Although the primary recipe uses a rapid rise, incorporating a cold proofing stage—placing the dough in the refrigerator immediately after kneading for 24 to 72 hours—will radically improve the flavor. This slow fermentation allows the yeast to create complex organic compounds, yielding a tangier, more digestible crust far superior to any fast-risen dough.

Gentle Handling: Shaping the Dough Without Tearing

Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Resist the urge to aggressively roll the dough with a pin; instead, use your fingertips to stretch it slowly, working from the center outward, maintaining the integrity of the air pockets created during proofing. Aim for a 14-16 inch circle. Transfer this carefully onto your floured pizza peel.

Crushing vs. Blending: Preserving Texture and Sweetness

As previously established, the sauce's texture is key to the success of this San Marzano Pizza Recipe . Crushing the tomatoes maintains larger, irregular pieces of flesh that caramelize beautifully under high heat and provide a chunky mouthfeel, contrasting perfectly with the fresh, soft mozzarella. Blending yields an overly smooth, often watery result.

Infusing the Oil: Garlic and Oregano Preparation

The brief sautéing of the garlic and oregano ensures the aromatics are awakened and infused into the olive oil before the tomatoes are added, deepening the flavor profile of the entire tomato pizza sauce recipe . This step is a small investment of time that prevents a raw garlic flavor from dominating the finished pie.

The Spreading Technique: Avoiding a Soggy Middle

A cardinal rule of pizza assembly is to use a restrained hand with the sauce. Spread the fully cooled San Marzano sauce thinly and evenly, ensuring a clean 1-inch border of crust remains untouched. This boundary acts as a dam, preventing moisture from seeping into the edge and allowing the crust to inflate properly. Place about half of the torn mozzarella pieces over the sauce now. Then, arrange the fresh tomato slices and sprinkle with half of the grated Parmigiano Reggiano before the initial bake.

High Heat Secrets: Achieving the Leopard Spot Char

Slide the pizza onto the blistering hot stone or steel and bake for 8 minutes. This intense initial heat sets the crust immediately. Open the oven, quickly scatter the remaining mozzarella and Parmesan, and return it for another 7- 10 minutes. The high heat, combined with the retained moisture in the dough, results in the desirable dark, slightly blistered spots—the "leopard char"—that signal a perfectly cooked crust. Allow it to rest for two minutes off the stone before garnishing with basil and slicing.

Troubleshooting Common Tomato Pizza Problems

Even with precise instructions, issues can arise when working with yeast and high temperatures. Knowing how to diagnose and correct these flaws is essential for mastering this classic.

Why Your Crust Won't Rise (and How to Fix It)

If your dough fails to double in size within the 90-120 minute timeframe, the water temperature used to activate the yeast was likely too hot (killing the yeast) or too cold (slowing it down too much). Always use a thermometer to confirm the water is between 105- 115° F. Another common issue is using old yeast; if your yeast doesn't foam after the initial 10 minutes, start over with a fresh packet.

Preventing the Dreaded Sauce Run-Off

Sauce run-off and a wet surface are usually caused by three factors: too much sauce, using warm sauce, or using overly moist cheese. Always cool your simmered sauce entirely before application, and ensure you use low-moisture mozzarella, which should be drained and patted dry if it feels damp. Par-baking the dough (baking the crust with just a light layer of sauce for 5 minutes before adding other toppings) is the ultimate safeguard against a soggy middle.

Achieving a Crispy Bottom on a Standard Home Oven

The key to a crispy bottom in a domestic oven is maximizing conductive heat transfer. Preheat your pizza stone or steel for a minimum of 45 minutes, allowing it to fully absorb the oven's maximum heat capacity. The longer the stone is hot, the better the crust will crisp upon contact.

Storing and Reheating Leftovers

Managing leftovers effectively ensures that the enjoyment of your Rustic Tomato Pizza doesn't stop the moment dinner ends.

Optimizing Short-Term Dough Storage

If you mix too much dough, it’s a blessing, not a mistake. Dough keeps exceptionally well in the refrigerator, allowing for that slow fermentation benefit. Place the oiled dough ball in an airtight container immediately after kneading and refrigerate for up to three days. Bring it to room temperature for about one hour before shaping and baking.

The Best Way to Revive Day-Old Slices

Microwaving pizza results in a soft, sad crust. To revive day-old slices while maintaining the desired crispness, heat them in a skillet over medium heat for 3- 5 minutes until the bottom crisps up. Alternatively, place the slices on a baking sheet and reheat in an oven at 350° F ( 175° C) for about 8 minutes. Serve the revived slices alongside a sharp Arugula (Rocket) salad dressed with olive oil and lemon juice to cut through the richness, ideally accompanied by a chilled, light Italian lager.