Pizza Marinara
Neapolitan-Style Marinara Pizza with a crisp, airy crust and bright tomato sauce. Made with a slow, cold fermented dough and baked in an outdoor pizza oven. Simple, classic and perfect!
Servings: 6
Equipment
- Pizza Oven - You will need a dedicated pizza oven to make this style of pizza. You need the high heat, flames going over the top of the pizza and a base that can hold a high temp.
- Digital scale - A digital scale makes cooking and baking so much easier and way more accurate. No need to guess if you measured correctly. Just get one.
- Infrared Thermometer - You’ll need to check the temp of the oven’s base before baking and launching your pizza. An infrared thermometer will give you an instant and accurate reading.
- Pizza Peel - Very necessary to get your pizza in and out of the oven.
Ingredients
The Dough
- 700 g 00 flour
- .5 g active dry yeast ~.08%
- 476 g water 68% the weight of your flour
- 21 g salt 3% – You can use more of less depending on your preference, but 3% is a great place to start.
The Sauce
- 28 oz canned whole tomatoes Get a really good quality canned tomato here it makes a big difference.
- salt A fat pinch. Taste your tomatoes and salt them generously. This sauce is kinda the main ingredient besides the dough so make sure it tastes good and is well seasoned!
The Topping
- Garlic Fresh and thinly sliced right before adding to pizza.
- Oregano Fresh or dried. I had fresh available so I used that.
- Fresh Basil
- Olive Oil
Instructions
Make Your Dough
- Combine the flour, yeast, salt and water in a large bowl. Mix until everything is hydrated and comes together.
- Knead your dough for 5–10 minutes, until the dough is smooth, fully combined and it starts to get some elasticty. It should hold together and show some gluten development.
- Fold the dough over onto itself a few times, rotating as you go to form a tight, smooth bundle. Place the dough in a large bowl or storage container, cover tightly with plastic wrap or a lid, and let rest at room temperature for 1 hour.
- After 1 hour, fold the dough over itself again, rotating as you go. Cover and transfer to the refrigerator to slowly ferment. Also, be sure to seal the container, you don’t want the dough to dry out or form a skin. Use a tight fitting lid or make sure the plastic wrap is fully sealed.
The 3 Day Cold Ferment
- Day 1: Fold the dough twice throughout the day, once in the morning and again in the evening, or whenever you have a chance. Keep it tightly covered to prevent it from drying out.
- Day 2: Repeat the same process. Two folds throughout the day. Keep covered and refrigerated.
- Day 3 (Bake Day, Baby!): Remove your dough from the fridge. Weigh out individual portions (about 200g each, or whatever size you like). Ball the dough by folding it over on itself to create a nice smooth surface. Pinch the bottom together to seal it and place it on a tray or in a dough box. Cover and let rest at room temperature for a minimum of 2 hours before baking, but you can leave it out longer. If you’re baking much later in the day, you can refrigerate the dough balls after shaping — make sure to let them come to room temperature and proof for at least 2 hours before baking.
Make The Sauce
- Crush the canned tomatoes by hand or run them through a food mill. Season generously with salt to taste.
Bake & Top
- When you’re ready to bake, grab a dough ball and keep track of the top side, this will be the top side of the pizza when baked. Generously flour each side and flip the ball so the top side is down and gently press the ball out from the center to remove the air and create your crust edge. Flip the dough back over, so you have the top side up, and stretch your pizza into roughly an 8-9 inch round.
- Top the pizza with your sauce, fresh sliced garlic, oregano and olive oil. Make sure to get a little oil on the garlic. Lay the pizza on your pizza peel and stretch to the full 10 inch round.
- Cook in a very hot pizza oven — ideally around 750-850°F (400-450°C) — for 60–90 seconds. Let the pizza cook undisturbed for about 30 seconds, for the bottom to set, and then turn frequently until the crust is puffy, blistered and slightly charred.
- Finish with an extra drizzle of olive oil and some fresh basil.
Notes
This recipe makes 6 x 200g dough balls - good for 10” pizzas.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!