Pizza Marinara

Ingredients

• 500 g00 flour
• 350 mlwarm water
• 10 gfresh yeast
• 400 gSan Marzano tomatoes — crushed
• 4 clovesgarlic — sliced
• 6 tbspextra virgin olive oil
• 1 tspdried oregano
• to tastefine sea salt

Method

1. In a large mixing bowl, combine 500 g of 00 flour with 10 g of fresh yeast. Gradually add 350 ml of warm water, mixing with your hands until a sticky dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place until it doubles in size, about 1 to 2 hours depending on the room temperature.
2. While the dough is rising, prepare the sauce. Crush 400 g of San Marzano tomatoes by hand in a bowl, ensuring a rustic, chunky texture. Peel and thinly slice 4 cloves of garlic. In a small saucepan, gently heat 4 tbsp of extra virgin olive oil over low heat and add the sliced garlic. Cook until the garlic is fragrant and just beginning to turn golden, being careful not to let it burn.
3. Add the crushed tomatoes to the saucepan with the garlic. Stir in 1 tsp of dried oregano and a pinch of fine sea salt. Allow the sauce to simmer gently over low heat for about 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. The sauce should have a rich, aromatic smell and a deep red color.
4. Once the dough has risen, preheat your oven to its highest setting, ideally around 250°C (482°F). Place a pizza stone or an inverted baking sheet in the oven to heat up. Punch down the dough to release the air, then divide it into two equal portions. Roll out each portion on a floured surface into a thin circle, about 30 cm in diameter.
5. Transfer the rolled-out dough onto a piece of parchment paper. Spread a generous amount of the prepared tomato sauce over the surface of the dough, leaving a small border around the edges. Drizzle 1 tbsp of extra virgin olive oil over the sauce for added richness.
6. Carefully slide the pizza, still on the parchment paper, onto the preheated pizza stone or baking sheet. Bake in the preheated oven for about 7-10 minutes, or until the crust is golden brown and crisp, and the sauce is bubbling. The edges should be slightly charred for that authentic Neapolitan touch.
7. Remove the pizza from the oven and let it cool for a minute or two. Taste the sauce and adjust the seasoning with more fine sea salt if necessary. Drizzle a final tablespoon of extra virgin olive oil over the top before slicing. Serve warm, enjoying the simplicity and bold flavors with good bread or polenta on the side.