Name: Pizza Marinara
Yield: 1 pizza, 26 cm in diameter
Ingredients: Peeled tomatoes - 100 g; Garlic - 3 g; Extra virgin olive oil - 1/2 tbsp (4 g); Dried oregano - 1 g; Salt - 0.5 g; Manitoba flour - 170 g; Water - 90 ml; Extra virgin olive oil - 10 g; Fresh yeast - 0.5 g; Salt - 5 g

Pizza Marinara

Ingredients (1 pizza, 26 cm in diameter):

For the topping

Peeled tomatoes – 100 g
Garlic – 3 g
Extra virgin olive oil – 1/2 tbsp (4 g)
Dried oregano – 1 g
Salt – 0.5 g

For the dough

Manitoba flour – 170 g
Water – 90 ml
Extra virgin olive oil – 10 g
Fresh yeast – 0.5 g
Salt – 5 g

Pizza Marinara

Ingredients (1 pizza, 26 cm in diameter):

For the topping

Peeled tomatoes – 100 g
Garlic – 3 g
Extra virgin olive oil – 1/2 tbsp (4 g)
Dried oregano – 1 g
Salt – 0.5 g

For the dough

Manitoba flour – 170 g
Water – 90 ml
Extra virgin olive oil – 10 g
Fresh yeast – 0.5 g
Salt – 5 g

Instructions:

Note: This recipe is designed for baking in an electric oven that reaches up to 400°C (750°F). Cooking time may vary depending on your oven.

Prepare the pizza dough in advance using the ingredients listed above and following the steps in this pizza dough recipe.
Peel the garlic and slice it into thin rounds, about 1 mm (about 1/25 inch) thick.
In a small bowl, crush the peeled tomatoes with your hands. Add the salt and sliced garlic, stir well, and let the mixture rest for at least 30 minutes to allow the flavors to meld.
Once the sauce is ready, stretch the pizza dough as described in this recipe.
Spoon the sauce onto the dough and spread it evenly, leaving a 1.5-2 cm (1/2-3/4 inch) border around the edge. Sprinkle the oregano evenly over the top. Then drizzle the olive oil in a thin spiral from the center outward.
Transfer the pizza to the oven and bake for about 4 minutes, or until the crust is golden and lightly blistered.

Enjoy your meal!

26 May 2025