A marinara pizza featuring a simple tomato topping enhanced with minced garlic and fresh basil on a crisp, homemade crust.
300g
7g
6g
200ml
50ml
400g
2g
3piece
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 7g | — | — | |
| 3 | | 6g | — | — | |
| 4 | | 200ml | — | — | |
| 5 | | 50ml | — | — | |
| 6 | | 400g | — | — | |
| 7 | | 2g | — | — | |
| 8 | | 3piece | — | — | |
| 9 | | 10g | — | — |
Tip the flour into the large mixing bowl.
All-purpose flour · 300 g
Stir in the yeast on one side of the bowl.
Instant yeast · 7 g
Add the salt on the other side, away from the yeast.
Kosher salt · 6 gPour in the warm water.
Warm water · 200 mlAdd 1 tablespoon of the olive oil.
Extra-virgin olive oil · 15 mlMix with the wooden spoon until there is no dry flour left.
Knead for about 10 minutes, until smooth and springy.
Brush the inside of the empty bowl with a teaspoon of the olive oil.
Extra-virgin olive oil · 5 ml
Put the dough back in the bowl and turn it once to coat it in the oil.
Cover the bowl with cling film.
Leave somewhere warm for about an hour, until doubled in size.
Turn the oven to 250 °C, or as hot as it goes, and let it heat fully.
Peel off the cling film and press down on the dough with your knuckles to knock out the air.
Cut the dough in half with the scraper and shape each half into a ball.
Press and stretch it out with your fingertips into a round about 28 cm across, leaving the edge a little thicker.
Put the second dough ball on a second baking tray.
Stretch it out the same way into a second 28 cm round.
Lay the plum tomatoes on the chopping board.
Plum tomatoes · 400 g
Cut out the cores and chop the tomatoes finely.
Tip the tomatoes into the sieve set over the medium bowl.
Leave to drain for 5 minutes, pressing lightly, so the base does not go soggy.
Tip the drained tomatoes into a second medium bowl.
Add the oregano.
Dried oregano · 2 gLay the garlic cloves on the chopping board.
Garlic clove · 3 pieceCrush each clove lightly with the flat of the knife and pull off the skin.
Spread half the sauce over the first base with the back of the spoon, leaving a 2 cm rim.
Drizzle with a tablespoon of the olive oil.
Extra-virgin olive oil · 15 mlSpread the rest of the sauce over the second base the same way.
Scatter the rest of the garlic over the second pizza.
Drizzle the second pizza with the last tablespoon of oil.
Extra-virgin olive oil · 15 mlSlide the first tray onto the top shelf of the oven.
Slide the second tray onto the shelf below.
Bake for 12–15 minutes, swapping the trays halfway, until the crust is golden and the underneath is crisp.
Bake the second pizza alongside it the same way.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the flour into the large mixing bowl.⏱ 10sResultAll-purpose flour |
| 2 | 7 g | | Stir in the yeast on one side of the bowl.⏱ 5sResultFlour and yeast |
| 3 | 6 g | | Add the salt on the other side, away from the yeast.⏱ 5sResultDry dough mix |
| 4 | 200 ml | | Pour in the warm water.⏱ 10sResultFlour and warm water |
| 5 | 15 ml | | Add 1 tablespoon of the olive oil.⏱ 5sResultDough ingredients |
| 6 | — | | Mix with the wooden spoon until there is no dry flour left.⏱ 1 minResultShaggy dough |
| 7 | Shaggy doughstep 6 | | Tip the dough out onto a clean counter.⏱ 10sResultShaggy dough |
| 8 | — | | Knead for about 10 minutes, until smooth and springy.⏱ 10 minResultSmooth pizza doughused in step 10 |
| 9 | 5 ml | | Brush the inside of the empty bowl with a teaspoon of the olive oil.⏱ 10sResultExtra-virgin olive oil |
| 10 | Smooth pizza doughstep 8 | | Put the dough back in the bowl and turn it once to coat it in the oil.⏱ 10sResultOiled dough |
| 11 | — | | Cover the bowl with cling film.⏱ 10s |
| 12 | — | | Leave somewhere warm for about an hour, until doubled in size.⏱ 1 hrResultRisen pizza dough |
| 13 | — | | Turn the oven to 250 °C, or as hot as it goes, and let it heat fully.⏱ 15 min |
| 14 | — | | Peel off the cling film and press down on the dough with your knuckles to knock out the air.⏱ 20sResultKnocked-back dough |
| 15 | — | | Cut the dough in half with the scraper and shape each half into a ball. → Into 2 equal portions⏱ 1 minResultTwo dough balls |
| 16 | Two dough ballsstep 15 | | Put one dough ball on a baking tray.⏱ 10sResultTwo dough balls |
| 17 | — | | Press and stretch it out with your fingertips into a round about 28 cm across, leaving the edge a little thicker.⏱ 1 min 30sResultFirst pizza base |
| 18 | — | | Put the second dough ball on a second baking tray.⏱ 10sResultTwo dough balls |
| 19 | — | | Stretch it out the same way into a second 28 cm round.⏱ 1 min 30sResultSecond pizza baseused in step 34 |
| 20 | 400 g | | Lay the plum tomatoes on the chopping board.⏱ 10sResultPlum tomatoes |
| 21 | Plum tomatoesstep 20 | | Cut out the cores and chop the tomatoes finely.⏱ 2 minResultChopped plum tomatoes |
| 22 | Chopped plum tomatoesstep 21 | | Tip the tomatoes into the sieve set over the medium bowl.⏱ 10sResultChopped plum tomatoes |
| 23 | Chopped plum tomatoesstep 22 | | Leave to drain for 5 minutes, pressing lightly, so the base does not go soggy.⏱ 5 minResultDrained tomatoes |
| 24 | Drained tomatoesstep 23 | | Tip the drained tomatoes into a second medium bowl.⏱ 10sResultDrained tomatoes |
| 25 | 2 g | | Add the oregano.⏱ 5sResultTomatoes and oregano |
| 26 | — | | Stir to combine.⏱ 15sResultMarinara toppingused in step 31 |
| 27 | 3 piece | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 28 | Garlic clovestep 27 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 29 | Peeled garlic clovesstep 28 | | Slice the garlic thinly.⏱ 40sResultSliced garlic |
| 30 | Sliced garlicstep 29 |  | Put the garlic in the small bowl.⏱ 5sResultSliced garlicused in step 32 |
| 31 | Marinara toppingstep 26 | | Spread half the sauce over the first base with the back of the spoon, leaving a 2 cm rim.⏱ 30sResultFirst base with sauceused in step 34 |
| 32 | Sliced garlicstep 30 | | Scatter half the garlic over it.⏱ 20sResultFirst topped baseused in step 35 |
| 33 | 15 ml | | Drizzle with a tablespoon of the olive oil.⏱ 10sResultFirst pizza ready to bake |
| 34 | Second pizza basestep 19 | | Spread the rest of the sauce over the second base the same way.⏱ 30sResultSecond base with sauce |
| Rest of the marinara toppingstep 31 | |||
| 35 | Rest of the garlicstep 32 | | Scatter the rest of the garlic over the second pizza.⏱ 20sResultSecond topped base |
| Second base with saucestep 34 | |||
| 36 | 15 ml | | Drizzle the second pizza with the last tablespoon of oil.⏱ 10sResultSecond pizza ready to bake |
| 37 | — | | Slide the first tray onto the top shelf of the oven.⏱ 10sResultFirst pizza ready to bake |
| 38 | — | | Slide the second tray onto the shelf below.⏱ 10sResultSecond pizza ready to bake |
| 39 | — | | Bake for 12–15 minutes, swapping the trays halfway, until the crust is golden and the underneath is crisp.⏱ 12 minResultFirst baked pizza |
| 40 | — | | Bake the second pizza alongside it the same way.⏱ 12 minResultSecond baked pizza |
| 41 | — | | Using oven gloves, take the first tray out.⏱ 10sResultFirst baked pizzaused in step 43 |
| 42 | — | | Take out the second tray.⏱ 10sResultSecond baked pizzaused in step 44 |
| Total Time | 1 hr 39 min | ||
| Nutrient | Per serving |
|---|---|
| 835kcal | |
| 20g | |
| 26g | |
| 4g | |
| 128g | |
| 8g | |
| 8g | |
| 1,172mg |
A marinara pizza featuring a simple tomato topping enhanced with minced garlic and fresh basil on a crisp, homemade crust.
What you’ll doYou will mix and knead a yeasted dough, let it rise, then divide it and stretch two bases on trays. Finely chopped plum tomatoes are drained and mixed with oregano, spread over the bases, topped with sliced garlic and olive oil and baked in a very hot oven, then finished with torn basil.
