Marinara Pizza

Tomato, Oregano, Garlic, Fresno Chile, Colatura, Marjoram, Corto Olive Oil

Chef Elizabeth Falkner of ChEF Productions | Los Angeles

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Adapted by StarChefs | November 2022

INGREDIENTS:

Sponge:
¼ teaspoon dry active yeast 
5 ounces unbleached white flour 
½ ounce wheat germ

Dough:
16 ounces unbleached white flour 
½ teaspoon dry active yeast 
1 tablespoon sea salt 
All-purpose flour

Marinara Sauce: 
3 tablespoons Corto La Padella® Sauté Oil
6 cloves peeled garlic
1 Fresno chile, seeds removed and sliced 
½ cup tomato purée
½ cup cherry tomatoes, halved 
Salt
1 teaspoon colatura 

To Assemble and Serve:
Flour
2 sprigs marjoram
½ teaspoon dried oregano, plus more if desired
Corto TRULY® 100% Extra Virgin Olive Oil

METHOD:

For the Sponge:
In a bowl, combine yeast and 1 tablespoon warm water. Let sit 1 minute. Add 4 ounces flour, wheat germ, and 4 ounces cold water; mix to combine. Loosely cover and let sit at room temperature at least 2 to 3 hours. Add remaining flour and 1 ounce cold water. Loosely cover and let at room temperature for additional 2 to 3 hours.

For the Dough:
In a bowl, combine yeast and 1 ounce warm water. Let sit 2 minutes. Add 3 ounces cold water and set aside. In the bowl of a stand mixer fitted with a dough hook attachment, on the lowest speed, mix to combine flour, yeast mixture, salt, and Sponge. Let rest 5 minutes. Place the dough on a work surface and divide in half. Form each half into a tight ball by pinching it over itself, similar to the process of making mozzarella. Set each ball in the center of a deep pan, making sure there is a 3-inch space around the dough. Cover and refrigerate 24 to 48 hours. Remove from refrigerator and let proof  in a warm area anywhere from 30 minutes to 2 hours, depending on the temperature of the room. On a lightly floured surface, roll out each dough ball into a 10-inch round.

For the Marinara Sauce:
In a saucepan over medium low flame, heat oil. Add garlic and chiles. When garlic starts to brown, add tomato purée and cherry tomatoes. Season with salt and bring to a boil. Add colatura and remove from heat. Let cool and transfer to a non-reactive container. Reserve.

To Assemble and Serve:
Heat a pizza oven to 750°F. On a lightly floured surface, shape dough into a 10-inch round. Top dough with Marinara Sauce. Evenly disperse leaves of 1 marjoram sprig and dried oregano on top of the sauce. Load pizza onto pizza peel and place in a hot oven. Cook 2 to 3 minutes. Finish pizza with remaining marjoram leaves, more dried oregano, if desired, and a drizzle of olive oil. Slice into 6 slices, if desired.

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