Pizza with Crushed Tomato Sauce
Authentic Italian pizza topped with vibrant crushed tomatoes — a slow-proofed dough baked at high heat for a perfectly crisp, flavourful base.
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Mazza Chef Tips:
“A long cold proof makes all the difference with pizza dough. And good crushed tomatoes need very little seasoning. Just a pinch of salt and let the tomato speak.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
A straightforward pizza topped with crushed tomatoes calls for a red with bright acidity and ripe fruit to mirror the tomato's vibrancy.
Recommended: Aglianico del Vulture DOC — a Southern Italian red with firm structure and a hint of smoke that complements the charred crust.
Alternatives: Barbera d'Asti DOCG, Frappato Sicilia DOC
Ingredients
- 175ml cold water
- 6g fine salt
- 4g dry yeast
- 3g sugar
- Fresh basil or dried oregano (optional)
Equipment Needed
Stand mixer with dough hook, Mixing bowl, Cling film, Pizza stone or heavy baking tray, Pizza peel or flat baking sheet
Method
- 1.
Prepare the dough: In a stand mixer fitted with a dough hook, combine the flour, sugar, and yeast on low speed. Gradually pour in the cold water, then add the olive oil and salt. Mix for 8-10 minutes until the dough is smooth and pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and shape it into a ball. Place in an oiled bowl, cover tightly with cling film, and rest at room temperature for 1 hour.
Chef Tip: Using cold water slows the yeast activity, which develops deeper flavour during the long proof. - 2.
Portion and proof overnight: Divide the dough into two equal balls (about 230g each). Place each ball on a lightly oiled tray, cover, and refrigerate for 24 hours at a controlled temperature (4-6°C). Remove from the fridge 1-2 hours before baking to bring back to room temperature.
Chef Tip: A 24-hour cold proof develops complex flavours and an airy, bubbly crust that is impossible to achieve with a quick rise. - 3.
Preheat and prepare the topping: Preheat your oven as hot as it will go — ideally 280-300°C (535-570°F) with a pizza stone or heavy baking tray inside for at least 30 minutes. Season the Mazza Crushed Tomatoes with a pinch of salt and a drizzle of olive oil. Add fresh basil or dried oregano if desired.
- 4.
Shape and top the pizzas: On a well-floured surface, gently stretch each dough ball into a round disc, working from the centre outward and leaving a thicker rim for the crust. Avoid using a rolling pin — your hands preserve the air pockets. Spread about 200g of seasoned crushed tomatoes evenly over each base, leaving the rim clear.
- 5.
Bake and serve: Slide the pizza onto the preheated stone or tray. Bake for 7-10 minutes until the crust is puffed, charred in spots, and the tomato sauce is bubbling. Finish with a drizzle of Mazza Extra Virgin Olive Oil and fresh basil leaves. Serve immediately.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings (2 pizzas)
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