Pizza Marinara Recipes

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.

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.

Steps:

• Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and tomato paste. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.

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.