Marinara Pizza

Marinara Pizza
Courtesy of Franco Pepe Pepe in Grani, Italy
Recipe type: Pizza
  • 1 pizza dough (recipe follows)
  • 6 ounces San Marzano tomatoes
  • 1 ounce oregano
  • 2 ounces garlic, sliced thinly
  • 1 ounce extra-virgin olive oil
  1. Form dough to desired size and shape.
  2. Add tomatoes, oregano, garlic and olive oil.
  3. Bake until ready to serve.

Franco’s Dough
Franco’s Dough
Recipe type: Dough & Bread
  • 4¼ cups water at room temperature
  • 3½ pounds flour
  • 1/10 ounce yeast
  • 1¾ ounces of salt
  1. Put the water in a large bowl.
  2. Dissolve the yeast in the water.
  3. Slowly add about half the flour to the water. Mix for a few minutes.
  4. Add the salt and remaining flour.
  5. Knead for 30-40 minutes by hand or for 20 minutes in a mixer until the dough is only slightly sticky.
  6. Cover the bowl with a damp cloth and put aside in an area without air drafts. Let rise for a couple of hours.
  7. Then, without further kneading, make small balls of dough, about 9 ounces each.
  8. Let dough balls rise another 6-7 hours before using.