Neapolitan Marinara Pizza with Garlic and Oregano

What you need

• 300 g (2 1/2 cups) 00 flour, or bread flour
• 200 ml (3/4 cup) lukewarm water
• 3 g (1 tsp) active dry yeast
• 8 g (1 1/2 tsp) fine salt, for the dough
• 250 g (9 oz) canned whole peeled tomatoes, drained
• 1 pinch salt, for the sauce
• 2 cloves garlic, sliced paper-thin
• 2 tsp dried oregano
• 3 tbsp olive oil, extra virgin

Method

Restated from the original video

1. 1

   Dissolve the yeast in the water. Combine it with the flour and salt in a stand mixer fitted with the dough hook.

2. 2

   Mix on low speed for 8 min, until the dough pulls cleanly from the bowl and looks satiny.

3. 3

   Cover the bowl and leave it somewhere warm until the dough has doubled, 1 1/2-2 hours.

4. 4

   Split the dough into 2 portions and shape each into a tight ball. Cover them for 30 min.

5. 5

   Heat the oven to 250 °C (480 °F) with a baking steel, stone or inverted heavy tray on the middle rack. Preheat for at least 30 min.

6. 6

   Crush the tomatoes by hand with a pinch of salt until mostly smooth but still a little chunky.

7. 7

   Stretch one ball on a floured surface into a 28 cm (11 in) round, thicker at the rim. Slide it onto a floured sheet of baking paper.

8. 8

   Spoon half the tomatoes over the dough in a spiral, leaving a 2 cm (3/4 in) border. Scatter over half the garlic and half the oregano.

9. 9

   Drizzle with 1 tbsp of oil. Slide the pizza with the paper onto the hot steel and bake until the rim is browned and blistered, 8-10 min.

10. 10

    Finish with another 1/2 tbsp of oil and serve at once. Repeat with the second pizza.

Imported from mission-food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.