RomanItalian
Sheet Pan Marinara Pizza Ready in 3 Hours
by Manu Food · 60K subscribers on YouTube
A soft and crispy sheet pan pizza with a classic marinara topping (tomato, garlic, oregano, and olive oil). The dough is made with a mix of 00 and Manitoba flour, leavened in a rectangular container and baked on a tray. Optionally add black olives and anchovies for a 'verace' version.
- Cook
- 15 min
- Difficulty
- medium
Ingredients
12 items- 400 gFlour
- 100 gManitoba Flour
- 350 mlWaterAdd three-quarters first, then the rest as needed
- 7.5 gFresh Brewer's YeastUse 4 g for a 24-hour slow fermentation
- 15 gSalt
- 10 mlExtra Virgin Olive OilFor the dough; more oil needed for topping
- 5 gSugar
- 250 gPeeled TomatoesCrushed
- GarlicTo taste
- OreganoTo taste
- Black Olives(optional) — For the 'verace' version
- Anchovies in Oil(optional) — For the 'verace' version; add after baking
Method
- In the bowl of a stand mixer, add 00 flour, Manitoba flour, fresh yeast, and sugar. Start the mixer and begin adding water (add three-quarters of the water first, not all). Mix until the dough comes together.
- Once the dough is well combined, add the salt and then the olive oil in a stream.
- Transfer the dough to a lightly oiled work surface. Fold the dough a few times to incorporate air, then shape it into a ball.
- Place the dough in a rectangular container (or any container) and let it rise for 3–4 hours.
- Transfer the risen dough to a baking tray. Gently stretch the dough to fit the tray. If it shrinks back, wait 5 minutes and stretch again. Cover and let rise for another 1.5 hours.
- Drizzle a little olive oil on top and press lightly with your fingertips to form dimples.
- Top with crushed peeled tomatoes, garlic, a generous amount of olive oil, and oregano. For a 'verace' version, also add black olives and anchovies (but add anchovies after baking).
- Bake in the lower part of the oven at maximum temperature for about 15 minutes.
- Remove from the oven and add anchovies (if using) on top. Serve immediately.
