L’Estivo Pizza

Heirloom Tomato Sauce, Roasted Tomatoes, Burrata, Calabrian Chiles, Arugula, Basil

Chef Daniel Chavez of Cosa Buona | Los Angeles

“This pizza is a representation of summer on a pizza. Not only does the name directly translate to summer, but it’s bursting with slow-roasted heirloom tomatoes, fresh basil, and creamy burrata. The dough in this recipe embodies what King Arthur flour is about: high-quality flour is accessible to both professional chefs and home cooks. I use a small portion of the King Arthur Special Patent flour for its high protein to create strength in the dough while also taking advantage of the King Arthur Type 00 flour to give it a soft and chewy texture.” - Chef Daniel Chavez

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Adapted by StarChefs  |  october 2024

INGREDIENTS

Starter:
400 grams King Arthur Special Patent flour
½ teaspoon instant yeast

Dough:
Yield: 3 servings
500 grams King Arthur Type 00 flour
20 grams kosher salt
1 teaspoon instant yeast

Heirloom Tomato Sauce:
Yield: 1 serving
8 heirloom tomatoes, quartered
¼ cup olive oil
1 tablespoon granulated sugar 
1 tablespoon oregano
1 tablespoon kosher salt
1 tablespoon ground black pepper
6 cloves garlic, minced
1 tablespoon chopped parsley
6 ounces Bianco DiNapoli canned tomatoes

To Assemble and Serve:
Yield: 1 serving
1 tablespoon basil leaves
1 tablespoon sliced Calabrian chiles
½ cup burrata
½ cup arugula
Olive oil

METHOD

For the Starter:
In a mixing bowl, combine flour, yeast, and 200 grams water. Cover and refrigerate 24 hours.

For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, 600 grams cubed Starter, and 400 grams water. Mix on low speed until well combined. Let sit 30 minutes at room temperature. Add salt and mix 5 minutes on low speed. Let sit 20 minutes, then mix additional 3 minutes on low speed. Repeat process twice. Transfer to a lightly floured work surface and divide into 500-gram portions. Using a bench scraper, form each portion into a ball. Cover tightly in plastic wrap and refrigerate overnight.  

For the Heirloom Tomato Sauce:
Heat oven to 250°F. In a mixing bowl, toss tomatoes with olive oil, sugar, oregano, salt, and black pepper. Transfer mixture to a sheet tray and roast 1 hour. Using tongs, flip each tomato and roast additional 1 hour. Let cool, then transfer 6 ounces of the mixture to a blender with garlic, parsley, and canned tomatoes. Purée on high speed until well combined. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Place 1 portion Dough into a greased 10-inch by 10-inch aluminum pan. Gently press down to fill the pan, then cover with plastic wrap and let sit 1 hour at room temperature. Press Dough into corners of the pan to form a crust, making sure not to press out all of the air. Let sit additional 1 hour, or until Dough has doubled in size. Heat oven 450°F. Bake 8 minutes, then let cool. Reduce oven temperature to 400°F. Top pizza with ¼ cup Heirloom Tomato Sauce followed by basil, Calabrian chile, and 9 pieces reserved Heirloom Tomatoes. Bake 7 minutes. Top with burrata and arugula. Finish with a drizzle of olive oil.

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