Marinara Pizza
Author: Pizza Today
Recipe type: Pizza
Courtesy of Franco Pepe Pepe in Grani, Italy
Ingredients
- 1 pizza dough (recipe follows)
- 6 ounces San Marzano tomatoes
- 1 ounce oregano
- 2 ounces garlic, sliced thinly
- 1 ounce extra-virgin olive oil
Instructions
- Form dough to desired size and shape.
- Add tomatoes, oregano, garlic and olive oil.
- Bake until ready to serve.
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Franco’s Dough
Author: Pizza Today
Recipe type: Dough & Bread
Franco’s Dough
Ingredients
- 4¼ cups water at room temperature
- 3½ pounds flour
- 1/10 ounce yeast
- 1¾ ounces of salt
Instructions
- Put the water in a large bowl.
- Dissolve the yeast in the water.
- Slowly add about half the flour to the water. Mix for a few minutes.
- Add the salt and remaining flour.
- Knead for 30-40 minutes by hand or for 20 minutes in a mixer until the dough is only slightly sticky.
- Cover the bowl with a damp cloth and put aside in an area without air drafts. Let rise for a couple of hours.
- Then, without further kneading, make small balls of dough, about 9 ounces each.
- Let dough balls rise another 6-7 hours before using.
