Rustic Rosa Pizza

This is one delicious, thin crust Neapolitan-style pizza with an amazing Rosa tomato cream sauce.

Course Main Course

Cuisine Italian

Keyword bertolli, neopolitan style pizza, pizza, rosa sauce

Cook Time 7

Servings 16 slices

2 3/4 cups 340 grams 00 flour (“00 flour” is an Italian milled flour perfect for pizza, though regular unbleached flour will also work.)
1 1/2 tsp instant dry yeast
3/4 tsp salt
1 cup 226 grams warm water
1 tbsp olive oil

To a stand mixer add flour, yeast and salt. Stir until combined. Add olive olive and water. Add the dough attachment and mix and knead for about 8 minutes. Divide dough in half and place in 2 separate sealed containers. Place into the refrigerator and let the dough rise for 48 hours. Or place into bowls and cover with a cloth in a warm area for 1-2 hours.
Heat oven to 525 degrees. Place a pizza stone in the oven and allow it to heat for 25 minutes. Sprinkle additional 00 flour on a large board. Take one of the doughs and cover with flour on both sides. Press down the dough while shaping it into a circle. Flipping it a few times until it’s about 10 inches. Sprinkle cornmeal or semolina flour on a pizza peel.
Place stretched dough on the peel. Add 1/2 of the sauce. Spread it out with a spoon until it’s about 1/2-1 inch from the edges. Add half of mozzarella cheese, half of the sliced tomatoes and about 1/4 of the basil leaves. Use the peel to transfer the pie to the pizza stone in the oven. Bake for 5-7 minutes or until the cheese is bubbling and the dough around the edges start to brown. Remove the pizza from the oven back onto the pizza peel. Add another 1/4 of the basil leaves. Cool for 2 minutes, then slice and serve.
Repeat with second pizza dough, and the rest of the ingredients.