Classic Marinara Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">325ml warm water</li><li class="ingredients-single-item">25ml extra virgin olive oil (plus extra for drizzling)</li><li class="ingredients-single-item">400g canned whole plum tomatoes (San Marzano if possible)</li><li class="ingredients-single-item">2 garlic cloves, finely minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">½ tsp fine sea salt</li><li class="ingredients-single-item">¼ tsp freshly ground black pepper</li><li class="ingredients-single-item">250g fresh mozzarella cheese, torn into pieces</li><li class="ingredients-single-item">Fresh basil leaves, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel</li><li class="equipment-single-item">Pizza peel</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Fine mesh strainer or food mill</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>To make the dough, combine the flour, yeast, and salt in a large bowl. Keep the salt and yeast on opposite sides of the bowl initially, as direct contact can inhibit the yeast's activity. Make a well in the center and pour in the warm water (around 38°C) and olive oil. Mix with your hands or a wooden spoon until a shaggy dough forms.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should pass the "windowpane test" - when you stretch a small piece, it should form a thin membrane without tearing. This indicates the gluten has developed properly, which will give your pizza crust its characteristic chew.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1.5-2 hours, or until doubled in size. The slow rise develops flavor in the dough through fermentation, creating those lovely air pockets that make pizza crust so delicious.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your marinara sauce. Drain the canned tomatoes in a strainer, gently pressing to remove excess liquid (reserve this for other uses if desired). Pass the tomatoes through a food mill or crush by hand, removing any tough cores.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, warm 2 tablespoons of olive oil over medium-low heat. Add the minced garlic and cook for 30-60 seconds until fragrant but not browned (burnt garlic will make your sauce bitter). Add the prepared tomatoes, dried oregano, salt, and pepper. Simmer gently for 15-20 minutes, stirring occasionally, until slightly thickened. The sauce should coat the back of a spoon but remain somewhat loose - it will continue to thicken during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place your pizza stone or steel in the oven and preheat to the highest possible temperature (usually 250-290°C) for at least 45 minutes before baking. The intense heat is crucial for proper pizza crust development, mimicking the conditions of a professional pizza oven.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled in size, gently punch it down to release excess air, then divide it into two equal portions. Form each into a smooth ball by tucking the edges underneath. Cover with a clean kitchen towel and let rest for 15 minutes to relax the gluten, which will make shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, stretch or roll one dough ball into a 30cm circle. Work from the center outward, using the backs of your hands and allowing gravity to help stretch the dough. Aim for a thinner center with slightly thicker edges. If the dough resists stretching, let it rest for a few minutes and try again - forcing it will result in tough pizza.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust a pizza peel generously with flour or semolina (this prevents sticking) and carefully transfer your shaped dough onto it. Working quickly but gently, spread about 4-5 tablespoons of marinara sauce over the dough in a thin, even layer, leaving a 1cm border for the crust. Remember that less is more with sauce - too much will make your pizza soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Distribute half of the torn mozzarella pieces evenly over the sauce. Drizzle lightly with olive oil, which helps the cheese brown beautifully. With a quick jerking motion, slide the pizza from the peel onto the preheated stone or steel in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 6-8 minutes until the crust is puffed and charred in spots, and the cheese is melted and beginning to bubble. The quick cooking time at high heat creates the perfect contrast between crisp exterior and chewy interior in the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the pizza carefully with the peel. Scatter fresh basil leaves over the top immediately - the residual heat will release their aromatic oils without blackening them. Let the pizza rest for 1-2 minutes before slicing, allowing the cheese to set slightly for neater cuts. Repeat the process with the second dough ball and remaining toppings. Serve immediately while hot and crisp. Buon appetito!</li></ol>