Pizza Marinara
Pizza Marinara
 |
Yield: Makes 2 ea. 10–12 in. pizzas |
Ingredients
2 ea. 8 oz. Wood Stone Dough balls
4 oz. Pizza Sauce
2 cloves garlic, very thinly sliced
2 Tsp. dried oregano
2 Tbsp. extra virgin olive oil
Kosher salt
Preparation
Oven Temperature: 550-580 degrees
- To assemble pizza, place 2-oz. of the sauce in the center of each pizza and use a circular motion to spread it to about 3/4-in. from the edge.
- Distribute sliced garlic and scatter with oregano.
- Drizzle each pie with about 1 Tbsp. of olive oil.
- Flame Height: 3.6
- Transfer the pizza onto a large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza is balanced (30 seconds to 1 minute) remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
