Pizza Marinara
Pizza Marinara takes about 45 min and serves 2. It needs 7 ingredients: strong white flour, dried yeast, salt, tinned tomatoes, garlic, and dried oregano. It is rated medium to make.
- Total time
- 45 min
- Serves
- 2
- Difficulty
- Medium
Ingredients
- 320 g strong white flour
- 3 g fast-action dried yeast
- 8 g salt
- 200 g tinned San Marzano tomatoes
- 3 garlic cloves, sliced very thin
- 1 1/2 tsp dried oregano
- 2 tbsp olive oil
Method
Mix and knead
Work the flour, yeast, salt and 200 ml cool water into a dough and knead until smooth and elastic.
10 minProve
Cover and leave until doubled, about 2 hours, or overnight in the fridge for better flavour.
2 hHeat the oven hard
Heat a stone or heavy tray at the oven's maximum for 30 minutes. With no cheese to hide behind, the base has to be genuinely good — and that means heat.
30 minCrush and top
Crush the tomatoes by hand and season with salt. Stretch the dough, spread the tomato thinly, and scatter the sliced garlic and oregano. The garlic must be sliced almost transparent or it burns before the base is cooked.
Bake and finish
Trickle over the oil and bake until the rim is puffed and charred in spots. The original Neapolitan pizza has no cheese at all — it is a lesson in how little a good base actually needs.
8 min
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