Marinara Pizza
The king of street pizza Adam Atkins' Marinara Pizza, with the simplicity of Neapolitan pizza; no cheese, no frills, just really good flavours working together.
- Recommended Oven
- Dome
- Prep Time
- PT20M
- Cook Time
- 15 min + dough prep
Ingredients
- Makes
- 1 pizza & 1.2kg of marinara sauce
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
Step 1
Place half the tin of tomatoes into a food hand mill with large holes, place a bowl underneath and break up the tomatoes, repeat with the remaining tin. You could use your hands or a stick blender, just make sure you go through each tomato one at a time.
Step 2
Add the salt to the marinara and stir through, you should have a slightly chunky marinara sauce.
Step 3
Take 1 ball of dough, dust with semolina flour and push the air out towards the crust and slap out the dough. Check out the ‘pizza for beginners’ series on YouTube for a guide on opening a pizza dough ball.
Step 4
Place the marinara sauce onto the pizza and spread out ensuring a thin crust.
Step 5
Sprinkle over the dried oregano, chopped garlic clove and olive oil.
Step 6
Heat the Gozney Dome or Roccbox to 500°C / 900°F, lower to 430°C / 800°F then increase the temperature to 480°C / 890°F, a high-medium flame – this will give the pizza a really good spring.
Step 7
Place the pizza onto the Gozney Placement Peel and shape so it fills the peel, place into the oven. Leave for a few seconds and use the Gozney Turning Peel to turn and get an even bake.
Step 8
Remove the pizza from the oven, tear over the fresh basil and use the Gozney Pizza Rocker to slice into 4 and serve.
