Pizza Pomodoro E Cipolla Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar or honey, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 7–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour (do not exceed).

Form dough into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

After rising, punch down dough and divide (if making two pizzas). Let rest 10 minutes before shaping.

Prepare tomatoes: core and cut tomatoes into 1/2-inch dice. If tomatoes are very juicy, scoop seeds and excess juice into a small bowl and reserve or discard. Place diced tomatoes in a medium bowl.

Prepare onion: peel and very thinly slice the red onion into half-moons. If raw onion is too sharp, rinse slices briefly under cold water and drain well or soak 5 minutes in cold water, then drain and pat dry.

Tear or chiffonade basil into bite-sized pieces and add to the tomatoes.

Dress the salad: to the tomatoes, add 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar if desired. Toss gently to combine. Taste and adjust salt, pepper, or vinegar. Let sit at room temperature for at least 10 minutes to meld flavors (can be made up to 2 hours ahead).

Preheat oven and prepare surface: Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza peel, lightly dust with flour or semolina; if using a sheet pan, lightly oil it.

Shape the dough: On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round (or desired size), leaving a slightly thicker rim. Transfer to the prepared peel or sheet pan.

Brush the dough lightly with 1 tablespoon olive oil, leaving the center for toppings.

Add cheese: evenly distribute the shredded or sliced mozzarella over the dough, leaving a small border. Sprinkle grated Parmesan if using.

Bake: Slide the pizza onto the preheated stone or place the sheet pan in the oven. Bake 8–12 minutes, until crust is golden and cheese is bubbling and slightly browned.

Finish with Pomodoro salad: Remove pizza from oven and let rest 1–2 minutes. Spoon the tomato and red onion salad evenly over the hot pizza (the heat will lightly wilt the basil and warm the tomatoes without making them soggy).

Season and serve: Sprinkle flaky salt to taste, drizzle a little extra-virgin olive oil if desired, and serve immediately. Cut into 6–8 slices.