The Marinara, though typically ignored, is a gold-standard of Neapolitan Pizza. It’s additionally a favorite of ambassador Julian Man (@pizzaislovely), whose recipe makes use of cherry-picked, prime quality elements to intensify the delicate flavors on this traditional pizza.
Elements
Makes 1x 12”/16” pizza
8.8/11.6oz (250/330g) pizza dough (see word beneath)
400g can of San Marzano plum tomatoes
Clove of garlic
Contemporary basil
½ tbsp dried oregano
Advantageous sea salt
Further virgin olive oil
Methodology
Put together your pizza dough forward of time. Julian recommends utilizing a Sourdough or Biga pizza dough, however for those who’re low on time, our Classic Pizza Dough works simply as nicely.
Finely slice the garlic with a small serrated knife – it’s price taking your time with this. Switch the sliced garlic to a small ramekin and canopy with a tbsp of olive oil. This helps in two methods: it’s simpler to separate the slices, and it protects the garlic from burning and turning into acrid throughout the cook dinner.
In a small bowl, dissolve ½ tsp salt in chilly water. Fastidiously pinch round 8 good basil leaves and submerge them within the water. In an identical strategy to the oil and garlic, the salty water prevents the basil from burning, whereas the steam from the water within the scorching oven helps diffuse the oils from the basil evenly throughout the pizza.
Place the 400g can of San Marzano plum tomatoes in a bowl. Add a beneficiant pinch of sea salt and use your palms to interrupt the tomatoes right down to a chunky sauce. Don’t fear if it seems to be slightly wetter than common – with no cheese to guard it, the oven will evaporate loads of the liquid.
Hearth up your Ooni pizza oven. Goal for 842˚F (450˚C) on the stone baking board inside. You’ll be able to test the temperature inside your Ooni rapidly and simply utilizing the Ooni Infrared Thermometer.
Utilizing a small quantity of flour, mud your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out in your peel. With a big spoon or ladle, unfold 5-6 tbsp of your pizza sauce evenly over the bottom. Bear in mind, you will be way more beneficiant with the sauce as there isn’t any cheese to weigh it down!
Add the slices of garlic, adopted by the basil. Give the leaves a fast shake to take away any extra water. Crush the oregano within the palms of your hand and sprinkle it throughout the centre of the pizza. Lastly, prime with a swirl of olive oil and a pinch of recent floor pepper for those who fancy.
Slide the pizza off the peel and into your Ooni pizza oven. Cook dinner for 1-2 minutes, ensuring to show the pizza often. As soon as cooked, take away from the oven.
Serve immediately and indulge within the subtleties of this straightforward Neapolitan-style Marinara pizza!
Marinara Pizza
Obtain the Ooni App
Pizza Dough Calculator, recipes and movies
