Marinara Pizza Recipe
Recipe for the delicious marinara pizza recipe. A traditional and accidentally vegan pizza recipe
Servings: 4 personal pizzas
Calories: 393kcal
Cost: $7
Equipment
- Bowl (affiliate link)
- Pizza stone (affiliate link)
- Pizza Cutter (Wheel) (affiliate link)
Ingredients
Dough
- 1 lb bread flour (500 g) If you want a more airy pizza, replace half the quantity for full strong manitoba flour. Remember, you need extra flour to manage.
- 2 tablespoons olive oil extra-virgin
- 2 teaspoons sea salt fine
- 1 tablespoon brown sugar
- ¼ ounce dry brewer’s instant yeast approx. 2-¼ teaspoons, or 7 g
- 11 fluid ounces warm water (325 ml)
Optional
- 2 tablespoons hard durum wheat for dusting the pizza
Sauce
- 2 ½ cups tomato sauce
- 4 garlic cloves
- 2 tablespoons oregano dried
- 2 tablespoons olive oil extra virgin
- 1 bunch basil fresh
- 1 tablespoon brown sugar
- 1 teaspoon sea salt and freshly ground black pepper
Cups - Metric
Instructions
Sauce:
- Chop the garlic and fry in the olive oil on medium heat for 30 seconds.
- Add tomato passata sauce, the oregano and basil leaves, sugar and salt.
- Cook the sauce on medium-low heat with a lid for 20 minutes until the liquid has reduced one-third. Stir it halfway.
- Remove from heat and add the remaining basil leaves. Adjust.
Dough:
- Dilute the sugar and dry yeast in the warm water. Let the liquid sit for 10 minutres. You should see bubbles on top of the mixture.
- Meanwhile, mix in a large bowl 14 ounces (400 grams) of flour and salt.
- Add the yeast mixture and olive oil and start kneading.
- Take out of the bowl and stretch and fold it for 20 minutes, adding more flour if needed.
- Divide the dough into four pieces. Stretch and fold like making an envelope, closing the bowl from below.
- Place each dough ball on an oiled baking sheet with olive oil, and cover each one with plastic wrap, leaving space between them.
- Let the dough rise for a minimum of two hours. The dough should be close to a warm place, like a heater, or you can put the baking sheet in the oven with the light on.
- Pre-heat your oven at 480ºF (or 250 ºC).
- Put an oven-resistant container on the bottom of the oven with a cup of water
- Oil pizza tin with olive oil and optionally dust with semolina (durum wheat).
- Stretch the dough ball, keeping as much air inside the dough to make your pizza fluffier.
- Add ¾ cup of tomato sauce and spread it widely. Don't add too much sauce, or it will make the dough soggy. Add some extra oregano if you like.
- Bake for fifteen minutes without opening the oven.
- Add some extra fresh basil leaves and serve hot.