Pizza Marinara
Discover the timeless simplicity of Pizza Marinara, a classic Neapolitan dish celebrated for its bold flavors and rustic appeal. Crafted with a thin, golden crust, this pizza showcases a vibrant marinara sauce made from ripe, canned tomatoes blended with garlic, oregano, and a hint of salt. The sauce is generously spread across the dough, topped with aromatic basil leaves and drizzled with extra virgin olive oil for a delightfully fresh finish. With no cheese to distract from its pure essence, Pizza Marinara is a vegan-friendly masterpiece that highlights the beauty of minimalism in Italian cuisine. Perfect for casual dinners or indulgent weekend meals, this recipe invites you to savor the allure of traditional hand-kneaded dough and freshly baked perfection in just 30 minutes from start to finish. Keywords: Pizza Marinara recipe, Neapolitan pizza, vegan pizza, homemade pizza dough, marinara sauce.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 7 g Dry yeast
- 325 ml Warm water
- 10 g Salt
- 30 ml Olive oil
- 400 g Canned whole peeled tomatoes
- 2 large Garlic cloves
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 20 ml Extra virgin olive oil
- 5 leaves Fresh basil leaves
Instructions
1. In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, dissolve the dry yeast in warm water and let it sit for about 5 minutes until it begins to foam.
2. Make a well in the center of the flour mixture, then pour in the yeast mixture and olive oil. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Preheat your oven to 240°C (465°F) and place a pizza stone or an overturned baking sheet inside to heat up.
5. Meanwhile, prepare the marinara sauce: In a blender, add the canned tomatoes, peeled garlic cloves, dried oregano, and salt. Blend until smooth.
6. Once the dough has risen, punch it down and divide it into two equal parts. Roll each piece into a smooth ball.
7. On a lightly floured surface, roll out one of the dough balls into a 12-inch round circle. If the dough is sticky, flour your hands and the rolling pin slightly.
8. Transfer the rolled-out dough onto a piece of parchment paper for easy transfer to the oven.
9. Spread half of the marinara sauce over the dough, leaving a 1 cm (½ inch) border around the edge for the crust.
10. Drizzle the sauce with a little extra virgin olive oil and scatter whole fresh basil leaves on top.
11. Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet.
12. Bake for about 10-12 minutes, or until the crust is golden brown and crisp.
13. Remove the pizza from the oven, let it cool for a minute, then slice and serve. Repeat the process with the second dough ball and the remaining sauce.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5629 mg | 245% | |
| Total Carbohydrate | 412.3 g | 150% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 17.7 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
