Pizza marinara
Thin pizza topped with tomato, garlic and oregano, finished with olive oil and basil.
Active time45 min
Cooking32 min
Total7 hResting : 6 h
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Ingredients
- 2 basil sprigs
- 2 garlic cloves
- 360 g plain tomato passata
- 1 cube of fresh yeast
- 300 ml water
- 520 g pizza flour
- 2 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 1 tbsp fine salt
Preparation
Mix the salt with the lukewarm water in a bowl, then crumble in the yeast. Gradually mix in 500 g of flour. Knead for about 10 minutes until smooth. Cover and leave to rise for about 60 minutes until doubled.
Use for the recipe: half a cube of fresh yeast (prepare 1 cube of fresh yeast).
half a cube of fresh yeast300 ml water520 g pizza flour1 tbsp fine salt- mixing bowl
- cling film
Divide into equal portions, one for each planned pizza, and shape into balls. Place in a dish, cover and rise for about 300 minutes at room temperature until puffy and supple.
- dish
- cling film
Place a pizza stone low in the oven and preheat to 250 °C conventional heat for at least 20 minutes towards the end of proofing. Peel and chop the garlic. Stretch the dough thinly using 20 g of flour on the worktop. Divide the tomato, garlic and oregano over the bases, leaving a rim. Transfer with a peel and bake each pizza in turn for about 8 minutes until the rim is puffed and golden and the base cooked. Finish the hot pizzas with the basil leaves and olive oil.
2 basil sprigs2 garlic cloves360 g plain tomato passata2 tbsp extra virgin olive oil1 tbsp dried oregano- oven
- pizza stone
- pizza peel
- knife
- chopping board
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration