Pizza Marinara

Name: Pizza Marinara
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Campana
Ingredients: 500 g tipo 00 flour; 325 ml Water; 12 g Fine sea salt; 3 g Fresh yeast; 400 g canned san marzano tomatoes; 3 cloves Garlic cloves; 1 tbsp dried oregano; 40 ml Extra virgin olive oil; 30 g semolina flour

A traditional Neapolitan cheeseless pizza topped with crushed San Marzano tomatoes, sliced garlic, dried oregano, and extra virgin olive oil.

🇮🇹Italy· Campania

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 4
Difficulty: Medium
Calories: 540 kcal

Ingredients

0 of 9 gathered

Servings

500 g tipo 00 flour — Neapolitan style pizza flour with medium strength
325 ml Water — lukewarm, roughly 20 degrees C
12 g Fine sea salt — dissolved in dough
3 g Fresh yeast — or 1 g instant dried yeast
400 g canned san marzano tomatoes — whole peeled plum tomatoes, crushed by hand
3 cloves Garlic cloves — peeled and sliced into paper-thin slivers
1 tbsp dried oregano — preferably Mediterranean dried oregano on the branch
40 ml Extra virgin olive oil — fruity Italian olive oil
30 g semolina flour — for dusting the work surface and peel

Equipment

•Pizza stone or baking steel
•Mixing bowl
•Pizza peel or flat baking sheet
•Kitchen scale

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 11 g
carbs: 96 g
fibre: 5 g
protein: 14 g
calories: 540 kcal

Instructions

1
Dissolve the yeast in the lukewarm water inside a large mixing bowl.
2
Add the flour gradually, mixing by hand until the flour absorbs the liquid.
3
Add the salt and knead vigorously on a clean surface for ten minutes until smooth.
4
Cover the dough and rest at room temperature for two hours until visibly expanded.
5
Divide the dough into four equal balls, shape them tightly, and rest covered for six hours.
6
Preheat your oven and pizza stone to maximum temperature, ideally 250 degrees C or higher.
7
Crush the canned plum tomatoes thoroughly by hand in a bowl with a pinch of salt.
8
Dust a dough ball with semolina and stretch gently from the centre outwards into a disc.
9
Spread two generous tablespoons of crushed tomatoes evenly over the base, leaving a clear rim.
10
Scatter the garlic slivers and dried oregano evenly over the tomato sauce.
11
Drizzle ten millilitres of extra virgin olive oil over the toppings in a spiral.
12
Slide onto the hot stone and bake for five to seven minutes until puffed and blistered.

Chef's tips

Preheat your pizza stone for at least forty-five minutes before baking to achieve a crisp base. Never use a rolling pin, as it crushes the trapped fermentation air bubbles out of the dough.

Ingredient substitutions

canned San Marzano tomatoes → high-quality Italian canned plum tomatoes
fresh yeast → 1 g instant active dried yeast
Tipo 00 flour → strong white bread flour

Storage

Store leftover baked pizza wrapped in foil in the refrigerator for up to two days.

Reheating

Reheat slices in a hot dry frying pan over medium heat for three minutes to crisp the base.

Common mistakes to avoid

•Adding cheese such as mozzarella, which turns the dish into a different pizza style entirely.
•Using a rolling pin instead of hand-stretching the dough with fingertips.
•Overloading the dough with wet tomato sauce, resulting in a soggy centre.