Pizza Marinara Food

PIZZA MARINARA

Steps:

• Place the dough in a large bowl, then cover it with a cloth and store it in a warm place for two hours.
• Once at least six hours have passed, take a ball of dough, place it on a lightly floured surface.
• Arrange the topping as follows; First, place the crushed, peeled tomatoes in the center of the pizza, then, with a spoon, spread them all over, except the rim, in a spiraling fashion.
• Place the pizza on a pizza peel and then slide it into a wood-fired oven with a quick wrist motion, so the topping stays in place.
• The finished pizza should have a thick tomato sauce, with garlic and oregano that have developed an aroma and have browned but are not burnt.
• Dissolve salt in water, then add the yeast to the water and mix to help it melt. Immediately add a portion of the flour to the water and mix. Add the remaining flour in batches, gauging how much flour is needed.
• After two hours have passed, shape the dough into balls weighing either 200 or 280 grams (7-10 oz), depending on the size of the pizza you're making - a 22-24cm (8.5-9.5-inch) or a 28-35cm (11-13.5-inch) one.
• Pressing on the ball of dough with the thumbs of your fingers, starting from the center and going towards the edges, shape into a disc, turning the dough several times in the process.
• Next, scatter the slices of garlic evenly across the surface, followed by a sprinkling of oregano, and a drizzle of extra virgin olive oil, which should be applied in a circular motion, starting from the center outwards.
• Bake for 60-90 seconds in a wood-fired oven at a temperature of about 485°C/905°F, checking the doneness by carefully lifting the edges of the pizza.
• Knead for a minimum of 15-20 minutes, but ideally, 30 minutes - the dough is of ideal consistency when it's sticking a bit to the hands and to the sides of a bowl you're mixing it in.
• Once you've shaped the balls, place them all on a plate and cover them with a damp cloth and let them prove for a minimum of six hours.
• As a result of this action, you should end up with a disc that has about a 1-2cm (1/2-inch) raised rim and a center that is approximately 0.3cm (1/8-inch) thick.
• Also, the pizza should be rotated as it bakes but kept in the same cooking area, so every part gets baked evenly.
• Shape it into a ball, then lightly coat with flour, to prevent losing moisture as it rises.

PIZZA MARINARA (AKA REAL ITALIAN PIZZA!)

Steps:

• Pour water into bowl.
• Sprinkle with yeast and leave for five minutes.
• Stir and add sugar, salt, and olive oil. Beat well.
• Stir in half of flour.
• Beat until smooth.
• Add as much of the rest of the flour as needed to make the dough just firm enough to manage.
• Knead for five minutes.
• Roll it into a ball and flatten.
• Sprinkle corn meal over pan and stretch dough over it. Make ridges at the edges.
• Let rise for fifteen minutes.
• Lightly brush or spray the dough with some oil.
• Add your choice of toppings. Heat for 20-30 minutes at 425°F.

MARINARA SAUCE

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
• In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
• Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
• Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
• Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
• Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
• Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.

PIZZA ALLA MARINARA

Steps:

• Place a baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour.
• Flour work surface and hands; shape dough ball on counter; transfer it to flour-dusted pizza peel.
• Spread ½ cup of tomato sauce over the surface of the dough, leaving ¼ inch border.
• Spread half the garlic over the sauce, then top with 2 tablespoons grated cheese.
• Drizzle 1 tablespoon of the olive oil over the surface, spiraling it from the center.
• Sprinkle half the oregano over the top.
• Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes.
• When it is done, the crust should be puffy and slightly charred on the edge and thinner in the center.
• The underside of the crust should be brown and crisp, not white and soft.
• Remove pizza from oven and serve it whole (usually 1 pizza per person). or let it cool for about 2 minutes before slicing and serving.
• Repeat with the remaining ingredients to make the second pizza.

PIZZA MARINARA

Steps:

• 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).
• Thinly slice garlic. 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. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
• Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Scatter garlic and oregano over sauce and drizzle with oil.
• 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. 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). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
• Cut pizza into wedges and serve immediately.

DEEP-DISH MEATBALL MARINARA PIZZA

Steps:

• Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
• To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
• Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
• Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up - it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
• Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.