Pizza Marinara
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Pizza Sauce1 tbsp
Extra-Virgin Olive OilDirections:
1
At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°F-550°F)
2
Thinly slice garlic
3
On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round
4
(Do not handle dough more than necessary
5
If dough is sticky, dust it lightly with flour
6
) Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it
7
Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary
8
Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge
9
Scatter garlic and oregano over sauce and drizzle with oil
10
Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving
11
Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza)
12
Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board
13
Cut pizza into wedges and serve immediately
14
At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°F-550°F)
15
Thinly slice garlic
16
On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round
17
(Do not handle dough more than necessary
18
If dough is sticky, dust it lightly with flour
19
) Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it
20
Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary
21
Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge
22
Scatter garlic and oregano over sauce and drizzle with oil
23
Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving
24
Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza)
25
Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board
26
Cut pizza into wedges and serve immediately