Pizza Marinara | Pizza alla Marinara | Italian cuisine | Naples

Pizza Marinara | Pizza alla Marinara | Italian cuisine | Naples
#pizzamarinara #pizza #pizzalover
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Ingredients for Sauce
1/4 cup extra-virgin olive oil
3 peeled and halved garlic cloves
1 tablespoon tomato paste
One 35-ounce can whole peeled Italian tomatoes
Salt
Freshly ground pepper

Method
In a large saucepan, heat the extra-virgin olive oil. Add the garlic cloves and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the tomatoes and crush them with the back of a spoon; season with salt and pepper. Stir in the sugar and basil sprigs and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is thickened and reduced to 3 cups, about 30 minutes.

Ingredients for Pizza Dough
2-2 ⅓ cups all-purpose flour OR bread flour¹ divided (250-295g)
1 packet instant yeast² (2 ¼ teaspoon)
1 ½ teaspoons sugar
¾ teaspoon salt
⅛-¼ teaspoon garlic powder and/or dried basil leaves optional
2 Tablespoons olive oil + additional
¾ cup warm water³ (175ml)

Method
Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12" circle.
Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; Then gently place the dough onto the pizza peel.
Spread the pizza sauce over the dough using the back of a spoon to create a thin layer.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
Remove from the oven. Garnish with a drizzle of olive oil, a few pinches of kosher salt, and the fresh oreagno. Slice into pieces and serve immediately.

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