Chimichurri-Infused Pizza Dough Recipe with 00 Flour

For those looking to elevate their homemade pizza game, incorporating unique and flavorful ingredients into the dough can make all the difference. One such ingredient is chimichurri, a tangy and herbaceous sauce originating from Argentina. By infusing your pizza dough with chimichurri, you can add a whole new depth of flavor to your homemade pies. In this blog post, we will provide you with a delicious chimichurri-infused pizza dough recipe, using oo flour for an extra light and crispy crust. Stay tuned as we also delve into the process of creating the perfect chimichurri-infused pizza sauce to pair with your dough. Plus, we will answer some common questions related to this unique and mouth-watering pizza creation.

Pizza Dough Recipe with 00 Flour with Chimichurri

Instruments

1. 6 qt. container with cover
2. Danish Dough Mixer
3. Oven Temperature Gauge
4. Pizza Baking Stone
5. Pizza Paddle
6. Pizza slicer

Ingredients For Dough Formation

1. lukewarm water (3 cups)
2. olive oil plus more for drizzling (3 tbsp )
3. active dry or instant yeast (1 tbsp)
4. kosher salt plus a pinch for topping (1 tbsp )
5. sugar (1 tbsp )
6. 1 kg (8 cups) of caputo flour, plus more for dusting
7. Cornmeal for pizza peel (optional)

Toppings

• tomato sauce (2 cups)
• fresh mozzarella (1 1/2 lbs)
• basil (1 bunch )

Step-by-step preparation method

1. Mix and save the dough.

• In a 5-quart dish or a covered (not airtight) plastic food container, combine the water, olive oil, yeast, salt, and sugar. 

• Use a powerful speed mixer fitted with the dough attachment. 

• Mix in all of the flour with a wooden spoon or dough mixer. Cover with a lid (non-airtight). 

• Allow the dough to rise at room temperature for about two hours.

2. Shape the dough balls.

• Pick up each ball and cut off a half-pound (orange-sized) piece of dough using a serrated knife or scissors. 

• Hold the piece of dough between your hands and add more flour as needed to prevent it from sticking to them.

•  To create a ball, gently move the dough’s surface around to the bottom on all four sides, rotating it four times as you proceed. 

• Refrigerate the dough balls, carefully wrapped in plastic wrap, and use within a week or freeze for up to two months.

3. For preparing pizza 

a) Prepare

• Toppings preparation: Measure and prepare your pizza toppings in advance to make topping the pizza quicker. This step  helps  to prevent the dough from sticking to the peel.

• Preheat the oven: Place a baking stone in the bottom third of the oven and preheat it to the highest temperature. The stone absorbs heat from the floor of the oven and slowly diffuses it upwards.

• Prepare Pizza Peel: Dust your pizza peel with flour, cornmeal, or parchment paper to prevent sticking. Sprinkle flour on one of the refrigerated dough balls.

b) Craft the pizza.

• Shape the dough: flatten the dough on a floured surface or straight onto the pizza peel until it is about 1/8 inch thick. Attempt for a 12-inch circular. If the dough sticks, use a dough scraper to move it to the peel. Shake gently to ensure it travels easily on the peel.

• Add toppings: Spread 1/4 cup tomato sauce over the dough, leaving a 1/2-inch border. Sprinkle with 3 ounces of mozzarella, a few basil leaves, and a teaspoon of salt. Drizzle some olive oil on top.

c) Bake the pizza.

• Slide onto the stone. Place the peel near the back of the stone. Give the peel a short shake and take it out, allowing the pizza to slip onto the stone.

• Check for doneness: Bake for 8 to 10 minutes to test doneness. If one side of the pizza browns too rapidly, turn it. It may require an additional 5 minutes.

• Cool down: To set the cheese, allow the pizza to cool gently on a wire rack. Repeat the procedure with the remaining dough balls and toppings.

serving the chimichurri-infused pizza

Once it’s done, carefully remove the pizza from the oven and let it cool slightly before slicing it into delicious wedges. Serve your chimichurri-infused masterpiece hot and fresh, garnished with additional chimichurri sauce for an extra burst of flavor. Get ready to enjoy a unique and flavorful pizza experience that will surely impress your taste buds!

Mexican Chimichurri Sauce Method of Preparation 

Equipment

1. Blender
2. frying pan (optional)

Ingredients

1.  olive oil (2 tablespoons)
2. chiles de arbol (20–25 more or less based on desired spiciness)
3. One  clove of ploughed garlic
4. onion (1/4 medium size)
5. evaporated milk (1 cup )
6. Dijon mustard (1 Tbsp )
7. mayonnaise (4 Tbsp)
8. salt to taste
9. water (optional)

Procedure

1. Add 2 tablespoons of olive oil. In a medium-sized frying pan with  medium-high heat, lightly toast the chiles for 1-2 minutes. 
2. Be careful that the chiles don’t turn black.

1. Transfer the chiles to a blender. 

1. Add the garlic, onion, evaporated milk, mustard, and mayo, and add salt to taste. Blend until smooth.

1. If needed, add water to make the salsa slightly more liquid or sour cream to make it thicker.

Mexican Chimichurri Sauce Usage

 The most common use for Mexican chimichurri is pizza tacos. you can also use it for different things.

1. Scrambled eggs
2. Shrimp, scallops and other seafood
3. Quesadillas
4. Hamburgers
5. Hot dogs
6. French fries
7. Banderillas 

Conclusion and potential variations to the recipe

The fusion of traditional pizza with the vibrant flavors of chimichurri is a culinary delight worth savoring. As you continue to explore this recipe, consider experimenting with various toppings like grilled vegetables, shrimp, or even pineapple for an unconventional twist. Additionally, you can personalize your chimichurri sauce by adjusting the spice level or adding a hint of citrus for a refreshing touch. Embrace creativity in the kitchen and make this recipe your own by incorporating unique ingredients that suit your palate. Keep refining your chimichurri-infused pizza to perfection and delight in the sensational flavors it brings to your table. Enjoy!

FREQUENTLY ASKED QUESTIONS

1. What is 00 Flour, Why Use It, and Where Is It Best To Buy?

00 flour is known as doppio zero flour. this  is a finely milled Italian flour  often used to make pizza dough and pasta. The term “00” refers to the flour’s grind size, with 00.

2. What is the difference between all-purpose flour and 00 flour?

Type 00 flour is made with soft wheat, while all-purpose flour is made with a combination of both hard and soft wheat. Type 00 flour is milled for a superfine, powder-like texture—the perfect flour for creating crispy, airy crusts.

3. Is 00 flour the same as bread flour?  

No; Type 00 flour has a protein content of 12%, whereas bread flour usually falls between 13 and 14%. Instead of this difference, flour is commonly used in breadmaking.

4. Can I use 00 flour for cakes, pasta and bread?

00 flour has the same protein content as all-purpose flour. All-purpose flour is made up of both soft and hard wheat, while type 00 flour is made with soft wheat. This soft, powder-like flour is perfect for creating that irresistibly airy, crispy crust. So while you can use type 00 flour for coatings, breadings, pasta and baked goods, type 00 flour really shines in the pizzeria as the foundation for superior pizzas, calzones and focaccia breads.

5. Is 00 flour gluten-free?

No, it contains gluten. 00 flour is made with wheat.

6. Can I freeze my homemade pizza crust?

Yes, we recommend freezing the dough in balls. To use them, simply bring them to room temperature before forming crusts. To freeze-form pizza crusts, bake them briefly before freezing. Bake the crusts until soft and still light in color. 

7. Instructions for Freezing Pizza Dough

When you freeze pizza dough, it kills off some of the yeast. The longer it is frozen, the more yeast dies off. Here are some instructions to freeze the pizza dough: 

1. Use active dry yeast instead of instant or fast-acting yeast. Active Dry takes longer to activate and will survive in the freezer better than those that activate quickly. 
2. Mix the dough with cool water to slow the action of the yeast.
3. Increase yeast by roughly ¼ tsp for optimal freezing results. 
4. Freeze the dough after it has completed its initial rise in the bowl and has been formed into dough balls. Don’t let it rise again; else, the yeast will be too fatigued to rise after being frozen.
5. Do not freeze indefinitely. Once the yeast is awakened in the dough, it does not like going dormant again, so use it within a few weeks.
6. Don’t overproof the dough balls after they’ve defrosted because they’re already functioning with decreased yeast.
7. Make sure you use a large zip-top freezer bag to allow the dough to grow.