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Pizza Marinara

Source of Recipe

From "Pizza: The Ultimate Cookbook" by Barbara Caracciolo


Recipe Introduction

"According to the European Union, there are only two authentic Neapolitan pizzas that deserve the TSG (Traditional Speciality Guaranteed) appellation: this and pizza margherita. Pizza marinara is possibly the oldest variety of Neapolitan pizza still popular today, and it is surprising in its simplicity. The key to making a good version of this pizza at home is to use top-notch ingredients, as that is the only way to do justice to this simple topping."

List of Ingredients

◦ Semolina flour, as needed
◦ 1 ball pizza dough
◦ 5.3 ounces Raw Pizza Sauce (recipe follows)
◦ 1 clove garlic, sliced thin
◦ Salt, to taste
◦ Dried oregano, to taste
◦ Olive oil, to taste


Recipe

Place a baking stone or steel on the middle rack of the oven and preheat the oven to the maximum temperature. Dust a work surface with semolina flour, place the dough on the surface, and gently stretch it into a round.

Cover the dough with the sauce and top with the garlic. Season the pizza with salt and dried oregano and drizzle olive oil over the top.

Using a peel or a flat baking sheet, transfer the pizza to the heated baking stone in the oven. Bake for 5 to 12 minutes, depending on your oven, until the crust is golden brown and starting to char. Remove and let cool slightly before slicing and serving.

Makes 1 pizza






❧ Raw Pizza Sauce:

"The most authentic Neapolitan and Italian sauce for pizza simply consists of crushed peeled whole tomatoes�preferably canned�salt, and olive oil. Oregano is sometimes added to the mix, but not always; I tend to omit this ingredient so as to have a versatile base that goes well with most toppings. What truly matters is the quality of the tomatoes. Ideally, unflavored canned San Marzano tomatoes, or tomatoes of similar quality, will be used. I recommend avoiding already salted and flavored tomatoes, as this provides you with more control and versatility."

◦ 14 ounces peeled whole canned tomatoes with their juice
◦ 1 � tablespoons olive oil
◦ Salt, to taste
◦ Dried oregano, to taste (optional)

Crush the tomatoes by hand, with a fork, or with a food processor and place them in a bowl. If you use a food processor, make sure to not overprocess the tomatoes; you want them to have a chunky texture.

Add the olive oil, stir until it has been emulsified, and season with salt. If your chosen pizza topping agrees with it, feel free to stir in some oregano as well. Store at room temperature if making pizza within 2 hours, or refrigerate and then return to room temperature before using.

Makes 1 � cups