Tomatoes coming off the vines this time of year are just about as fresh as you can get. The beauty in this pie, is that you literally take your tomatoes and crush them by hand or pulverize with a food processor. Distribute the tomatoes on top of your favorite pizza dough recipe. If you need inspiration, our 72-hour slow ferment is pretty awesome. This crushed tomato pizza is pure summertime bliss!
1 72 hour pizza dough
1 fresh garden tomoto
2-3 basil leafs
2 oz. shaved fresh mozzarella
1. Preheat your oven to 500F with your Baking Steel on the top rack.
2. Stretch or roll out your dough into a 12 inch diameter round. Dust your pizza peel with a combination of flour and semolina flour. Place dough on top.
3. Switch oven to broil.
4.Crush tomatoes by hand or in a food processor. Just pulse a few times with some salt. If crushing by hand, slice into quarters and then crush in a bowl. Add some salt.
5. Distribute crushed tomatoes over top of dough and then add mozzarella. Launch into oven on Baking Steel. Bake for 90 seconds, open oven and rotate 180 degrees. Switch oven back to bake and cook for 2 more minutes.
6. Remove, add basil and drizzle olive oil on top. Slice and serve...