Pizza Marinara Aka Real Italian Pizza
Dive into the heart of Italian culinary tradition with Pizza Marinara, the quintessential "real Italian pizza" that celebrates simplicity and bold flavors. Featuring a beautifully rustic dough made with just flour, water, yeast, and salt, this classic Neapolitan recipe is topped with a rich, hand-crushed tomato sauce seasoned with dried oregano and a generous drizzle of extra virgin olive oil. Thinly sliced garlic adds an aromatic punch, while optional fresh basil offers a fragrant finishing touch. Ready in just 10 minutes of baking time, this vegan-friendly pizza delivers a perfectly crisp yet tender crust, making it the ultimate go-to for purists and pizza enthusiasts alike. Serve hot straight from the oven and experience a timeless Italian masterpiece in every bite. Perfect for family dinners, casual gatherings, or a taste of authentic Italy at home!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 325 ml Water
- 10 g Salt
- 3 g Instant yeast
- 400 g Canned whole peeled tomatoes
- 2 pcs Garlic cloves
- 1 tsp Dried oregano
- 3 tbsp Extra virgin olive oil
- 5 leaves Fresh basil leaves (optional)
Instructions
1. In a large mixing bowl, combine the flour and salt. In a separate small bowl, dissolve the yeast in the water.
2. Gradually add the yeast mixture to the flour, mixing until a sticky dough forms. Transfer the dough to a clean surface and knead for about 8-10 minutes until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise for 6-8 hours at room temperature or until it has doubled in size.
4. Preheat your oven to its maximum temperature (usually 250°C/480°F) and place a pizza stone or baking sheet inside to heat.
5. Punch down the dough and divide it into four equal portions. Shape each portion into a ball, cover with a cloth, and let rest for 30 minutes.
6. On a floured surface, stretch one dough ball into a thin circle approximately 25-30 cm (10-12 inches) in diameter.
7. For the sauce, place the canned tomatoes in a bowl and crush them by hand. Add 1 tablespoon of olive oil, dried oregano, and salt to taste, mixing well.
8. Spread a thin layer of the tomato sauce evenly over the dough, leaving a small border around the edges. Thinly slice the garlic cloves and distribute them evenly on top of the sauce.
9. Drizzle with olive oil and, if using, place a few fresh basil leaves on top.
10. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 7-10 minutes, or until the crust is golden and crispy.
11. Remove the pizza from the oven, drizzle with a little more olive oil if desired, and serve immediately. Repeat the process with the remaining dough balls and ingredients.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4454 mg | 194% | |
| Total Carbohydrate | 408.8 g | 149% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 17.7 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1282 mg | 27% | |
*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.
