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How to make the Pizza Marinara: peel, seed and crush the tomatoes. Add garlic, oregano, 2 tbs. olive oil,
salt and pepper to taste and set aside. Make the dough, following the
Pizza Dough Basic Recipe. When ready,
punch each of the dough balls into a disk of about 8-10-in. in diameter,
shove the pastry disk on to an edgeless shovel (the Italian pala),
coated with flour.
Spread the previously prepared sauce over the pastry
disks. Drizzle each one of them with 1 tbs. olive oil on top and shove it
into a wood-burning oven with a brisk backward move; turn round it
occasionally to allow for even cooking. Cook till done (a few minutes),
remove from oven with the shovel and serve the Pizza Marinara.
Serves 6
Note 1:
The dough on the edges should be slightly thicker in order to prevent the
ingredients from sliding off the dough while cooking.
Note 2:
A wood-burning oven should be lit at least 3-4 hours in advance; it will
be ready for baking when the temperature is about 650ºF
Note 3:
If you do not have a wood burning oven, cook the pizza marinara on an oiled baking
pan in the oven preheated at 550ºF or on a preheated sheet tray lined with
ceramic tiles.
Recipe courtesy of The Italian Trade Commission.
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