In a large bowl, dissolve the yeast in the cold tap water, and then
mix in about two-thirds of the flour with a big spoon until a creamy
consistency is formed. Mix in the salt, and then the remaining flour a
little bit at a time. 1. Continue to mix until all the flour has been
absorbed.
Knead energetically with your hands by folding the dough and pushing
it inwards. When the dough is smooth and no longer has lumps, let it
rest for 10-15 minutes.
Dust the dough with flour, place it on a table and then give it a
few folds, forming it into a spherical shape until it’s firm and
elastic.
Place dough inside an oiled baking tin and cover, and then allow it
to rest and rise for 7-8 hours at room temperature.
Place dough onto a round sheet pan that’s been lightly greased with
olive oil, and lightly press it with your fingertips until the
classical, flat-and-round pizza shape is formed (or into a square if
using a square-shaped pan). It should be no more than 3mm thick. Cover
and let rest for another 3 hours.
Add tomatoes (or tomato puree) as desired onto the flattened dough,
and put pizza on the base of the oven, baking at 250-280°C for 5-6
minutes. Move pizza to the top rack of the oven and bake for another 6-8
minutes, adding drained mozzarella (if using) only in the last 3-4
minutes. 1. Other ingredients such as extra virgin olive oil and basil
should be added at the end of cooking.
Pizza marinara recipe
Ingredients
pizza dough (see recipe above)
50g Corbara tomatoes, drained
70g escarole, blanched
30g Caiazzo black olives, pitted
pinch of Salina capers
garlic clove, thinly sliced
pinch of oregano
extra virgin olive oil
Method
Place already-prepared dough onto a baking sheet and lightly press
flat. It should be no more than 3mm thick.
Top with tomatoes and bake at 250-280°C for 5-6 minutes. 1. Add
escarole, black olives, capers, garlic and bake in the oven at 250-300°C
for another 6-8 minutes. Add oregano and a trickle of olive oil.
