Marinara Pizza

• 1x 8h Neapolitan pizza dough
• 50 g extra-fine semolina or spolvero (for dusting)
• 1 authentic Neapolitan pizza sauce
• 0.5 tsp finely chopped fresh garlic
• 1 drizzle of extra-virgin olive oil
• 1 pinch of oregano
• A few fresh basil leaves

1. Make the 8h Neapolitan pizza dough recipe.
2. Make the authentic Neapolitan pizza sauce recipe.
3. Turn on your oven and let it preheat (30 minutes on the highest setting).
4. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough from sticking and make it easier to move. Roll out your dough, making sure it is less than 30 cm in diameter.
5. Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
6. Add the toppings while the pizza is on the peel: spoon the sauce into the centre of the pizza (around 90 g per pizza). Spread it over the entire pizza. Top with the garlic, oregano and basil leaves. Drizzle over the olive oil in a spiral motion.
7. Place the pizza in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
8. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Slice, serve and enjoy!

Tip:

• Use sprigs of oregano - they are always more flavourful than dried oregano.
• Pizzaiolo’s technique: soak the basil leaves in oil before placing them on the pizza so that they flavour the oil and give a "grilled" or even "fried" appearance after cooking.
• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.