(Vegan) Pizza Marinara
(Vegan) Pizza Marinara - a simple and reliable recipe for the pizza dough and topping. Tastes almost as good as in your favorite pizzeria.
Ingredients
Pizza dough
- 250 ml water warm (not hot or cold)
- 7 g dry yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 500 g flour (see note)
- 2 tsp salt
Pizza sauce (divide the amount between 3 pizzas)
- 300 ml tomato passata
- 3 tbsp olive oil
- 1/2 tsp dried oregano
- 6 cloves garlic
- 30 leaves fresh basil approx.
- salt
- pepper
Instructions
- Place the ingredients one after the other in a bowl and knead for about 10 minutes to form a smooth dough. Then shape it into a ball, put it in a bowl and cover it with a damp cloth and let it rise in a warm place for about 45 minutes.
- Now divide the dough into 3 parts of approx. 260 g each and shape each part into a ball.
- Brush the balls with a little olive oil and place them into a container (or in several small ones, e.g. bowls) that you cover with a lid or cling film. Let rise in the refrigerator for at least 8 hours. That works for up to three days at least. There are recipes that promise even 7 days. I've never been able to take it that long, so I can't comment on that.
- Take the bowl with the dough ball(s) out of the refrigerator about an hour before processing.
- After half an hour, heat the oven to 250 degrees top and bottom heat (if your oven can do more, you can turn it a little hotter. If so, remember to reduce the baking time accordingly). The baking sheet is on the second from the top.
- Put the oven on grill before you start shaping the pizza
- After the hour is over: Sprinkle a little flour on the work surface and shape a dough ball into a pizza (just shape and do not knead again).
- Place the dough disc on a piece of baking paper.
- Spread the tomato passata on top, leaving a 1-2 cm free for the crust. Garnish with garlic slices, oregano, olive oil and basil leaves. Also add salt and pepper.
- Slide a plate under the pizza on the baking paper as a support to slide it from there onto the hot baking sheet.
- After 2.5 minutes, switch off the grill function and bake the pizza for another 5 minutes at 250 C top and bottom heat (these times work with my oven. It's best to start with this and adjust a little up or down at home if necessary.)
- Bake each pizza individually in the oven.
Notes
- See if you can get special 00 grade pizza flour. Instead of the Italian Tipo 00, you can also use Austrian W 700 or German 550 flour which would be all-purpose flour in the US. You can also use 08/15 smooth flour W 480 or type 405 which is pastry flour in the US. The type indicates how protein and ash content relate to each other in the wheat flour. This makes a difference in baking. I've never had the muse to understand the physics behind it in more detail, just remember the essence: works.
- Each oven has its own peculiarities, which means that my time information may work for you or maybe it won't. Start to bake the pizza as mentioned under observation and adjust it a little with the next one if necessary. One minute up / down can make a big difference here.
Nutrition
Serving: 1 pizzaCalories: 880kcalCarbohydrates: 141gProtein: 20gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 1613mgPotassium: 708mgFiber: 7gSugar: 7gVitamin A: 809IUVitamin C: 14mgCalcium: 74mgIron: 10mg