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Marinara Pizza

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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! 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!


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.


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.


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.


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.

Oven Temp.
For the garlic and chilli oil;
  • 4 Garlic Cloves
  • 1/2 Tbsp Chilli Flakes
  • 30g Sunflower Oil
  • 125g Extra Virgin Olive Oil
For the pizza;
  • 1 x 200g Dough Ball
  • 2-3 Tbsp Tomato Sauce
  • Pinch of dried Oregano
  • Few sprigs of fresh oregano
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