Sorrentina Pizza Recipe
Fior Di Latte, Cherry Tomatoes, Olive oil and Oregano
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Ingredients
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Dough
Topping & Assembly
Method
Dough
- 1
Activate yeast
In a small bowl, combine 1.25 cups room-temperature water, 1 tsp active dry yeast and 0.5 tsp sugar or honey. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—use fresh yeast.
- 2
Mix dough
In a large bowl or stand mixer bowl, place 3 cups 00 flour and 1.5 tsp fine sea salt mixed to distribute. Make a well and add the foamy yeast mixture and 1 tbsp extra-virgin olive oil. If using a stand mixer, use the dough hook on low for 6–8 minutes until the dough forms a smooth, slightly tacky ball. If mixing by hand, fold and knead on a lightly floured surface for 8–10 minutes until elastic and smooth.
- 3
First rest and bulk rise
Shape the dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a damp towel, and let rest at room temperature for 1–1.5 hours, or until doubled in size. For more flavor, refrigerate for 12–24 hours after a brief 30-minute room temp rest (bring back to room temp before shaping).
- 4
Divide and proof
Punch the dough down gently, divide into two equal portions for two 10–12 inch pizzas (or keep as one for a larger pie). Shape each portion into a tight ball, cover, and let proof 30–45 minutes at room temperature until slightly puffy.
Topping & Assembly
- 5
Prepare oven and tomatoes
Preheat your oven as hot as it will go (500–550°F / 260–290°C) for at least 45 minutes with a pizza stone or steel on the middle rack. Wash the cherry tomatoes and halve them. Toss the tomato halves with 1 tbsp extra-virgin olive oil and a pinch (about 1/4 tsp) of fine sea salt. This lightly seasons and softens them for topping.
- 6
Shape the dough
On a lightly floured surface (or on parchment), take one dough ball and press from the center outward using your fingers, leaving a slightly thicker rim to form the crust. Stretch to about 10–12 inches without tearing; don't use a rolling pin if you want a light airy edge. Transfer the stretched dough to a pizza peel dusted with 1 tbsp semolina or cornmeal (or to a parchment-lined baking sheet if no peel).
- 7
Assemble the pizza
Drizzle a thin ring of extra-virgin olive oil (about 1 tsp) over the dough and spread lightly with the back of a spoon. Scatter halved cherry tomatoes evenly over the surface. Tear 10 oz fior di latte into small pieces and distribute them across the pizza, leaving small gaps for tomatoes to roast. Sprinkle 1 tsp dried oregano evenly. Season with the remaining 3/4 tsp fine sea salt and 1/2 tsp freshly ground black pepper, adjusting to taste.
- 8
Bake
Slide the pizza onto the preheated stone or steel and bake 7–9 minutes at 500–550°F (times vary by oven) until the crust is blistered and golden and the cheese is melted and slightly bubbling. If using a home oven and baking sheet, bake 10–12 minutes, rotating halfway for even browning.
- 9
Finish and serve
Remove the pizza from the oven. Scatter fresh basil leaves over the top and finish with a light drizzle of the remaining 1 tbsp extra-virgin olive oil if desired. Let rest 1–2 minutes, slice, and serve hot.