Marinara Pizza Recipe

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4.94 from 15 votes

Recipe for the delicious marinara pizza recipe. A traditional and accidentally vegan pizza recipe

Prep Time10

Cook Time15

Resting Time2

Total Time2 25

Course: Main Course

Cuisine: Comfort Food, Italian-Inspired

Diet: Low Lactose, Vegan, Vegetarian

Keyword: marinara pizza, pizza, pizza marinara, pizza sauce

Season: Year Round

Diet: Nut-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian

Method: Bake, Stir-Fry

Ingredient Group: Grain Recipes

Servings: personal pizzas

Calories: 393kcal

Author: Gustavo De Obaldia

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.

Notes

Flour

All-purpose flour also works for this recipe, but we prefer bread flour for a more airy dough result.

We like King Arthur's Bread flour.

As for all baking recipes, we recommend weighing your ingredients.

1 cup approx 120 grams

Nutrition facts were calculated for 2 pizzas, large pizzas or 4 personal pizzas, 4 people.

•The minimum amount of time I would recommend letting the dough rise is two hours, but I prefer leaving it to rise for three hours and even overnight.

•Make sure you leave the dough to rise at a warm temperature. I leave it close to my house heater in winter, or also, you can turn the oven on 100 ºF (50ºC) for ten minutes and then turn it off before turning the dough in.

•I love semolina and the sandy, dusty effect it has on pizza. In my opinion, semolina makes the pizzas have more of a Sourdough texture, which I am all in for.

•When raising, cover the dough pieces with plastic foil. Air is the worst enemy of your dough. It will make a hard crust on it if you leave it uncovered.

•Put any oven-resistant pan on the bottom of the oven with 2 cups of water (this helps ensure the same temperature is homogenous if you don’t have an oven with a fan).

•Suppose you don’t have a Pizza Oven or a Clay Oven, which raises their temperature way above any conventional house oven. In that case, you need to increase the temperature to the maximum (about 480ºF or 250ºC) and let it pre-heat for twenty minutes.

•Do not open the oven until the pizza is ready! Otherwise, you will lose the temperature, and the dough will not forgive you.

Nutrition