Entree: Argentina – Argentine Italian Cuisine – Pizza a la Piedra (Thin-crust, stone-baked Argentine pizza in the Italian tradition topped with tomato and mozzarella)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 1 hr 30 min

Total 2 hrs 25 min

Ingredients

- 3 1/2 cups (440 g) all-purpose or 00 flour
- 1 1/3 cups (320 ml) warm water (about 105–115°F / 40–46°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 tsp (5 g) sugar
- 1 1/2 tsp (8 g) fine salt
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for brushing
- 1/2 cup (125 ml) tomato passata or strained tomato sauce
- 8 oz (225 g) fresh mozzarella, torn or sliced
- 3 oz (85 g) sliced cooked ham or salami (optional)
- 1 tsp (1 g) dried oregano
- Handful fresh basil leaves (about 10 g)
- 1 tbsp (15 ml) olive oil for finishing
- Cornmeal or semolina for dusting as needed

Instructions

1. Step 1: In a small bowl, combine warm water, sugar, and yeast; let sit 5–7 minutes until foamy. In a large bowl, mix flour and salt, make a well, add yeast mixture and 2 tbsp (30 ml) olive oil, and stir until a shaggy dough forms.
2. Step 2: Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise 1–1 1/2 hours at room temperature until doubled.
3. Step 3: Preheat oven to highest setting (500–550°F / 260–290°C) with a pizza stone or baking steel placed on the middle rack at least 45 minutes before baking.
4. Step 4: Divide dough into 2 equal pieces for thin crusts (or keep whole for one large). On a lightly floured surface, stretch or roll each piece into a thin round about 10–12 inches (25–30 cm), dust with cornmeal or semolina, and transfer to a peel or inverted baking sheet.
5. Step 5: Spread a thin layer of tomato passata over the dough, leaving a small border. Distribute mozzarella evenly, add sliced ham or salami if using, and sprinkle with dried oregano.
6. Step 6: Slide pizza onto the preheated stone and bake 7–10 minutes until crust is blistered and cheese is bubbly and slightly golden.
7. Step 7: Remove from oven, drizzle with 1 tbsp (15 ml) olive oil, scatter fresh basil leaves, slice, and serve immediately.