This recipe for Variazioni sul Pomodoro (Variations on Tomato) from Alessandro Ruver is a pan pizza that celebrates the tomato in multiple forms. A simple yet flavorful dough with a 24-hour cold fermentation serves as the base.
Table of Contents
The pizza is first topped with a fresh tomato passata, then baked until crisp. It is then finished with a mix of delicious roasted Datterino and Piccadilly tomatoes, creating a deep, rich, and multi-layered tomato flavor that is both rustic and refined.
🍕 Dough Ingredients
- 1kg Type 1 Flour
- 720ml Cold Water
- 25g Extra Virgin Olive Oil
- 25g Salt
- 3g Fresh Yeast
🍕 Topping Ingredients (for one 30x20cm pan)
- 350g Tomato Passata
- 500g Mixed Tomatoes (Yellow Datterino, Red Datterino, Piccadilly)
- Extra Virgin Olive Oil, Salt, Oregano, and Basil to taste
🍕 Preparation Method
In a bowl, mix the flour with 650ml of water and the yeast. Then, add the salt with half of the remaining water, followed by the olive oil. Finally, add the last bit of water. The final dough temperature should be between 21-22°C. Perform two sets of reinforcement folds 10 minutes apart. Place the dough in a container, cover, and refrigerate at 4-5°C for 24 hours.
The next day, remove the dough, divide into 450g balls, and let them rise until doubled (about 2 hours). For the topping, wash and halve the mixed tomatoes. Roast them in the oven at 250°C for 15 minutes, then season with olive oil, salt, and oregano.
Stretch the dough into a 30x20cm pan and top with the seasoned tomato passata. Bake at maximum temperature for 15-18 minutes, starting on the bottom rack and moving to the top rack after 10 minutes. Once baked, distribute the roasted tomatoes evenly over the base, and finish with a drizzle of olive oil and fresh basil leaves.
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