Pizza marinara is the oldest of all tomato-topped pizzas. Debuting within the 1700s, this mixture of dough, tomatoes, garlic, oregano and oil has been round for hundreds of years. Maybe unsurprisingly, pizza alla marinara got here in on the prime of the record when the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Affiliation, or AVPN for brief) drew up its tips for traditional pizza kinds. The AVPN is understood for upholding the requirements of Neapolitan pizza across the globe, and its stamp of approval is an enormous deal within the pizza world:and Solely pizza marinara, pizza Margherita and pizza fritta carry it.
Our chef and culinary advisor, Kelsey Small, took on the problem of making a pizza marinara recipe that will comply with all the AVPN’s rules for dough, components and methodology. He baked the pizza at TK temperature in an Ooni Karu 16 — the world’s only pizza oven recommended for domestic use by the AVPN — however you can also make a scrumptious model of this pizza in any Ooni oven. The result’s easy, uncomplicated and scrumptious.
Notes: If you wish to create an precise AVPN-approved pizza marinara, don’t make any substitutions within the ingredient record; tipo ‘00’ flour and San Marzano tomatoes make this recipe actually genuine.
Time
half-hour prep, 24 hours proofing
Yield
3 x 12-inch pizzas
Tools
giant mixing bowl
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Ooni Pizza Dough Scraper
Components
For the dough
1 ¼ cups (300 grams) water ½ teaspoon (1.5 grams) energetic dry yeast
1 tablespoon (15 grams) fantastic sea salt
4 cups (500 grams) Caputo Tipo ‘00’ Flour
For the topping
¼ cup and one tablespoon (85 grams) crushed San Marzano tomatoes
1½ tablespoons (10 grams) garlic, sliced paper skinny
1 pinch dried Sicilian oregano
pinch sea salt
drizzle of extra-virgin olive oil
Methodology
For the dough
Mix the salt and the water in a big mixing bowl. Then, stir within the yeast till it dissolves. Step by step add flour, working and mixing till you may have a shaggy dough.
Take away the dough from the blending bowl and place it onto a clear work floor. Knead till clean, about 8 to 10 minutes.
Let the dough relaxation for 4 hours, or till it has doubled in measurement. Then, lower the dough into three 250-gram balls, and allow them to rise in a proofing field in a single day.
For the toppings
To organize the toppings, put San Marzano tomatoes in a mixing bowl and crush by hand. Add a pinch of sea salt to the tomatoes. Slice your garlic as thinly as potential and put aside.
Cooking the pizza
Preheat your Ooni oven to between 800°F and 900°F (425°C to 490°C). When the oven is sizzling, stretch your first dough ball out to kind a 12-inch pizza base. Prime the bottom evenly with the sauce, garlic and dried oregano. Lastly, add a drizzle of olive oil earlier than launching the pizza into the oven together with your Ooni pizza peel.
Bake for 60-90 seconds, rotating usually for a good crust. Take the pizza out of the oven, drizzle with extra olive oil, slice and revel in.
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