Zaza's Perfect Tomato Pie
Zaza thinks pizza is healthy. And she's not wrong. Pizza is healthy. Really. Pizza is fresh. Pizza is the perfect meal. Zaza is here to show you how to make this “perfect pie” and create a healthy, satisfying, homemade pizza that you can feel good about eating…even for breakfast.
Zaza’s recipe for Fresh Tomato, Mozzarella and Herb Pizza
Makes 4 personal sized pizzas
Prep time: 10 minutes
Cook Time: 10 minutes
1 recipe homemade pizza dough or 28 oz store-bought dough separated into 7 oz balls
2 lbs fresh tomatoes of any kind
1 lb fresh mozzarella cheese (you may not use it all)
Fresh herbs: basil and oregano, whole or roughly chopped
4 tbsp extra virgin olive oil
1 tsp salt, distributed over 4 pizzas
flour for dusting
Preheat your oven to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.
Slice the cheese into rounds no more than1/8” thick. If your tomatoes are large, slice them thinly. If using small, round tomatoes, quarter them. Set the cheese and tomatoes aside.
Stretch out one of the pizza dough rounds onto a pizza peel dusted with flour, or onto a cookie sheet (if not using a pizza stone).
Place a few rounds of mozzarella cheese on top of the pizza dough, taking care not to overload your pie.
Add the sliced tomatoes on top of the cheese. Drizzle about 1 tablespoon of extra virgin olive oil over the top and sprinkle with a pinch of salt.
Slide the topped pizza into the oven to bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
Remove from the oven, garnish with freshly chopped basil and oregano, and serve immediately!
Here’s a twist on the classic:
Zaza’s Recipe for Homemade Dough
Prep Time: 5 hours
- Digital Scale
- Stand mixer with a dough hook attachment OR a food processor OR a large mixing bowl and your clean hands
- Dough scraper
- 1 large bowl for dough rising
- 1.25 lbs Type 00 Flour (Note: All Purpose Flour will work too, but Type 00 yield a lighter, fluffier crust)
- 0.2 oz active dry yeast (Note: active dry yeast is sold in handy packets at your grocery store)
- 1.5 cups of room temperature water
- .25 oz salt
- 3 tbsp extra virgin olive oil
Sprinkle the yeast in ½ cup of the water. Mix with ½ cup of the flour, cover and let rest for 10 minutes. This will activate the yeast and integrate it with the flour.
Combine the flour, remaining water and salt in the bowl of your mixer, or a large mixing bowl. Whisk the ingredients lightly to incorporate.
Add in the yeast mixture, along with most of the remaining water — reserve about ¼ cup of water.
Mix for two minutes, making sure all the flour has been incorporated. The dough should start to hold together and form a smooth, slightly tacky to the touch, ball. If the mixture seems dry, add more water, a little at a time. If it seems to wet, add more flour, one tablespoon at a time.
Pause the mixer and add in the olive oil. Mix for three more minutes.
Now cover the bowl with some plastic wrap and allow the dough to rest for 20 minutes. This permits the glutens in the flour to relax. After the 20 minutes is up, turn the dough out onto a lightly floured surface and knead it by hand for one final minute. This will allow you to get a feel for the dough. At this point you can still incorporate a bit more flour if the dough seems too wet.
Transfer the dough to a large container. Coat a sheet of plastic wrap with olive oil, and place it over the dough, taking care not to expose any of the dough to the air, or it will form a crust. Use two pieces of wrap if necessary.
Allow to rise at room temperature for 3-4 hours.
After this time has elapsed, your dough should be noticeably expanded. You have two options: you can refrigerate it for up to 72 hours OR you can section it into 7oz balls using your dough scraper and scale to measure.
Form the measured dough into balls by tucking in the loose ends with your hands. You can also roll them along a work surface.
Place them on a flour-dusted work surface and cover them with either plastic wrap or a non-terrycloth kitchen towel. Allow them to rest for at least 30 minutes, but up to 2 hours.
Once this final rest is complete, you can stretch out your dough and top it!