Pizza Marinara - Daniel

Senso formaggio, per favore!

Ingredients

For the dough:

1kg strong white bread flour

1 teaspoon of salt

14g (2 sachets) of yeast

1 tablespoon of caster sugar

650ml warm water

For the topping:

400g can of San Marzano plum tomatoes

Clove of garlic
Fresh basil
1⁄2 tbsp dried oregano Fine sea salt
Extra virgin olive oil

Method:

You already know this, but….. first sieve the flour and mix in the salt. Then put all the other ingredients in the water and stir. Gradually mix them into the flour to make the dough. Knead it until it’s ‘springy’ then cover in your warm kitchen for a couple of hours. By then it will be ready to divide into 8 pizza bases!

Finely slice the garlic and mix with a tablespoon of olive oil.

In a small bowl, dissolve 1⁄2 tsp salt in cold water. Carefully pinch around 8 nice basil leaves and submerge them in the water. In a similar way to the oil and garlic, the salty water prevents the basil from burning, while the steam from the water in the hot oven helps diffuse the oils from the basil evenly across the pizza.

Pour the tomatoes into a bowl. Add a generous pinch of sea salt and use your hands to break the tomatoes down to a chunky sauce. Don’t worry if it looks a little wetter than usual – with no cheese to protect it, the oven will evaporate a lot of the liquid.

Roll out the pizza dough ball to make the base. Spread 5-6 tbsp of your pizza sauce evenly over the base. Remember, you can be much more generous with the sauce as there is no cheese to weigh it down!

Add the slices of garlic, followed by the basil. Give the leaves a quick shake to remove any excess water. Crush the oregano in the palms of your hand and sprinkle it across the centre of the pizza. Finally, top with a swirl of olive oil and a pinch of fresh ground pepper if you fancy.

Fire up your Ooni pizza oven!

Serve immediately and enjoy this simple Neapolitan cheese-free Marinara pizza!