Marinara Pizza - Gozney

Marinara Pizza

What to know?

Temperature Base Temperature Needle
  • Temperature Base 450 degrees
  • Pizza Vegan
  • 1

The marinara is a perfect example of the joyous simplicity of Neapolitan pizza; no cheese, no frills, just really good flavours working super well together! 

Marinara Pizza

I love making these when working on a new dough recipe as theres nowhere to hide- although this garlic oil is so good it could hide a few mishaps is we needed it to!

Step 1;

Finely chop the garlic and add to a small saucepan along with the sunflower oil and the chilli flakes. Gently heat the oil until the garlic is softened but not browned – about 5 minutes.

Step 2;

Remove from the heat and add the olive oil. Leave to infuse and cool for 20 minutes before passing through a sieve. This will keep for a week in the fridge.

Step 3;

Open a Neapolitan dough ball into a pizza skin and top with the tomato sauce. Drizzle over a tsp or so of the garlic oil before transferring to a Roccbox placement peel, launching into the oven and baking for between 60-90 seconds.

Step 4;

As the hot pizza comes out the oven immediately sprinkle over the oregano and give the pizza a second drizzle of the garlic oil before garnishing with the fresh oregano leaves.