Marinara pizza by Paul @fatfoodclub
There is nothing quite like a Classic Marinara Pizza. For me, they are the best kind of pizza. The flavour of a good quality dough combined with the sweetness of San Marzano tomatoes means you are in for an impressive taste. The marinara sauce calls for simplicity and in this case nothing more than tomatoes, garlic and oregano. To add a slight twist I have added parma ham, basil and a sprinkling of Parmesan to finish but these are optional. This recipe calls for a pizza oven but can be done in a conventional oven turned up high. This recipe will make 3 250g pizza’s.
- 452g 00 flour. 00 Pasta flour will be fine here and can be bought from almost all of the larger supermarkets.
- 285g of water
- 14g salt
- 0.34g of yeast. Use precision scales to measure this amount.
For the sauce
- One tin of chopped San Marzano tomatoes
- 2 finely sliced garlic cloves
- 1 heaped tsp of dried oregano
- Seasoning (sea salt and cracked black pepper)
- Parma ham
- 1 heaped tbsp of freshly chopped basil
- Parmesan cheese
- First up mix the flour and salt. Stir the yeast into the water. Slowly incorporate the water into the flour mix and use a machine or knead by hand for 10 – 15 minutes. The dough should stretch and pass the window pane test. The window pane test is when you can stretch the dough into a wind pane and the light shines through without tearing the dough.
- Box up and seal the dough for 12 hours or overnight.
- After 12 hours weigh out the dough into x3 250g pizza balls. Cover and rest again for the remining 6 hours.
- Before you are ready to bake fire up your pizza oven. If you do not have a pizza oven place a pizza stone into an oven on full power.
- Whizz up the tomatoes, garlic and basil. Stretch out the dough and spread the marinara sauce over the pizza round.
- Sprinkle over the oregano and tear up a few strips of parma ham. Season well and launch into the oven.
- Serve up with a sprinkling of parmesan cheese.