Marinara

Marinara

Classic pizza with tomatoes, basil, oregano and garlic.

50 min

Ingredients

For the dough:

  • cooking yeast 1.5 teaspoon
  • water 125 ml
  • sugar 1 teaspoon
  • MAKFA Italian Pizza flour 220–250 grams
  • salt 1 teaspoon
  • olive oil 1 tablespoon

For the filling:

  • chopped tomatoes 300 grams
  • 5 basil leaves
  • 2 garlic cloves
  • 5 oregano leaves
  • olive oil

Cooking

  1. Dissolve the yeast in warm water with sugar and leave to prepare for 10 minutes. Sieve 220 grams of flour into a bowl, add salt, make a dent in the center of the heap and pour the water with yeast. Mix the dough, add olive oil and mix some more. If necessary, add more flour.
  2. Roll the dough up in a ball and leave in a warm place for 30–40 minutes.
  3. Roll the dough into a 3 mm thick circle over a surface sprinkled with flour.
  4. Put the dough over a baking paper sheet.
  5. Pour the tomato, a few slices of garlic skinless, an oregano, a little oil and basil.
  6. Bring your oven to the maximum temperature (200-250°C) and bake for 15 minutes or until the edge does not prove to be perfectly golden. Ready to serve.