Really craving some awesome pizza, but no shreds of cheese at home? No reason to break a sweat. "Back to the roots" is the motto. An ultra-aromatic Pizza Marinara is THE Neapolitan original - and cheese just has no place on it. Mozzarella and Co. would only distract from the trademark: The brilliant Neapolitan pizza dough that you of course prepared (at the latest) the day before.
After shaping the dough completely authentically with your hands, just give it a juicy layer of tomato sauce and onto the pizza stone, into the pizza oven or onto the grill. After baking, sprinkle a bit of oregano over it e basta!
MY TIP:
Pizza dough is a science of its own. But 2 tips help with the challenge: 1. The longer your dough rests, the better! Portioned, brushed with olive oil, and properly covered, your dough pieces can easily keep in the fridge for up to a week. The fermenting then gives your pizza that final kick and turns it into genuine slow food. 2. Make sure the dough reaches room temperature before shaping it. The colder the dough, the more stubborn the gluten. Therefore, take it out of the fridge early!
Ingredients
For 4 servings
Equipment
nutritional values per serving
Preparation in 5 steps
Prepare gas grill, oven or pizza oven with pizza stone for maximum direct heat.
Divide the dough into equal portions on a floured work surface, shape them into approximately 1 cm thin pizzas, and dust the undersides with flour. Also generously sprinkle the pizza peel with flour.
Place the dough on the pizza peel and spread with a portion of tomato sauce from the inside out.
Bake pizza on the pizza stone in the pizza oven for 2-3 minutes, in the gas grill for about 5 minutes, or in the oven for about 10 minutes until the crust is crispy. If you prepare the pizza in the pizza oven, you must rotate it 180 degrees after half of the baking time so that it browns evenly.
Wash oregano, shake dry, and pluck leaves from the stems. Sprinkle over the pizza after baking.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!