GTFE

Pizza marinara

pizza

For the pizza dough:

• 16 oz strong plain flour
• 1/2 oz fresh yeast
• 7 fl oz water
• salt

For the topping:

• 14 oz pomodoro pelato di Napoli (Naples peeled plump tomatoes)
• 2–3 thinly sliced garlic cloves
• 2–3 teaspoons dried oregano
• 3 tablespoons extra-virgin olive oil
• salt and freshly ground black pepper to taste

Dissolve the yeast in warm water.
Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel.
In the meantime, drain a 14 oz can of peeled plum tomatoes in a colander, pressing down gently to remove any excess juice, and then roughly chop them. Roll out the dough evenly and place it on a greased baking sheet or pizza pan.
Spread the chopped tomato evenly over the dough, leaving a border of about 2 cm. Sprinkle over 2–3 thinly sliced garlic cloves and 2–3 teaspoons dried oregano. Drizzle generously with 3 tablespoons or so of olive oil. Season with salt and freshly ground black pepper. Bake in the center of a preheated oven at 230°–240°C (450°–475°F/Gas 8–9) for 8–10 minutes until crisp.