Sungold Tomato Pie
Sungold Tomato Sauce, Stracciatella, Basil, Fleur de Sel, Olive Oil, Sourdough Pizza
Chef Russell Smith of Alfreda | Washington, D.C.
Adapted by StarChefs | January 2026 | Photo: Will Blunt
INGREDIENTS
Dough:
Yield: 4 pizzas
700 grams 00 flour
Sourdough starter
84 grams mature levain
15 grams fine sea salt
Sungold Tomato Sauce:
Yield: 500 grams
500 grams Sungold tomatoes
30 grams olive oil
Fine sea salt
To Assemble and Serve:
Yield: 1 pizza
Stracciatella
Torn basil leaves
Cracked black pepper
Fleur de sel
Extra virgin olive oil
METHOD
For the Dough:
In a mixing bowl, combine flour, starter, and 462 grams water. Using gloved hands, knead until no dry flour remains. Cover and let sit 45 minutes at room temperature. Add levain and mix until fully incorporated. Set aside. In a small mixing bowl, combine salt and 36 grams water. Mix until salt is fully dissolved. Add to flour mixture and knead until dough comes together and tightens. Cover and let sit 90 minutes at room temperature. Strength and fold. Let sit additional 2 hours at room temperature. Weigh and divide into 315-gram portions. Roll each portion into a ball. Wrap tightly in plastic wrap and refrigerate 48 hours.
For the Sungold Tomato Sauce:
Heat oven to 375°F. In a mixing bowl, toss tomatoes with olive oil. Transfer to a sheet tray and roast 25 minutes, or until tomatoes are softened and lightly caramelized. Pass roasted tomatoes through a food mill to remove skins and seeds. Weigh tomato purée. Season with one-percent salt by weight of mixture. Let cool. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Remove 1 Dough from refrigerator and let sit 2 hours at room temperature. Heat oven to maximum temperature. Stretch Dough to a 12-inch round. Top with thin layer Sungold Tomato Sauce. Bake until crust is lightly charred. Top with stracciatella and basil. Finish with black pepper, fleur de sel, and a drizzle olive oil.
