Pizza Marinara
This authentic Pizza Marinara features a crisp, thin crust topped with a rich homemade marinara sauce, fresh mozzarella, and fragrant basil. With its bold yet simple flavors, this Neapolitan classic is a must-try for pizza lovers.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 3/4 cup warm water
- 1 teaspoon salt
- 1 teaspoon olive oil
- For the Marinara Sauce:
- 1 can 14 oz whole tomatoes, crushed
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 8 oz fresh mozzarella cheese sliced
- Fresh basil leaves for garnish
- Extra virgin olive oil for drizzling
Instructions
- Make the Dough: In a bowl, mix warm water and yeast. Let it sit for 5 minutes until foamy. In a separate bowl, combine flour and salt. Gradually add the yeast mixture and olive oil, kneading until a smooth dough forms. Cover and let rise for 1 hour.
- Prepare the Marinara Sauce: Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes until thickened.
- Preheat the Oven: Preheat your oven to the highest setting (about 475°F or 245°C). Place a pizza stone or baking sheet inside to heat up.
- Shape the Pizza: Once the dough has risen, divide it into two pieces. Roll out each piece on a floured surface to form a thin crust.
- Assemble the Pizza: Spread marinara sauce over the dough, leaving a small border around the edges. Top with slices of fresh mozzarella.
- Bake: Carefully transfer the pizza onto the preheated surface and bake for 8-10 minutes, or until the crust is golden and the cheese is bubbling.
- Serve: Remove the pizza from the oven, sprinkle with fresh basil leaves, and drizzle with extra virgin olive oil. Slice and enjoy!
Notes
Roll the dough out extra thin for a crispier crust. For a spicier kick, add red pepper flakes to the marinara sauce. Try Parmesan or Pecorino Romano for a different flavor. Store leftovers in an airtight container and reheat in a 375°F oven for 5-7 minutes.