• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

This Pizza is the most basic one in Italy and is called "Pizza Marinara". The topping is very simple, only garlic-tomato-parsley, but taste delicious. It's ideal for a healthy starter to share or a light dinner.

Difficulty: Easy
Serve 2
Preparation time: 10 minutes
Resting time: 1 hour
Cooking time: 20 minutes
Total: 1 hours and 30 minutes
Egg-free; Low fat; Vegetarian; Vegan

For the base:
250g (9 oz) strong white flour for bread
1 tsp active dry yeast (or 12g-½oz fresh yeast)
2 tbsp extra virgin olive oil
1 pinch of salt
1 pinch of sugar
Warm water

For the topping:
8 tbsp tomato puree (passata)
3 cloves of garlic, chopped
Fresh parsley, chopped
2 tbsp extra virgin olive oil
Black pepper
Oregano

1. Dissolve the yeast (dried or fresh) in a little bit of warm water.
2. Sieve the flour in a large and clean bowl; add yeast, oil, salt, sugar. Stir with a fork.
3. Pour half a glass of warm water and start to mix, initially with a fork, then with your hands. Add more water if necessary. Remove the dough from the bowl and continue to knead with your hands for 5 minutes on a well-floured surface to shape the dough into a neat ball, not sticky but simply soft and elastic.
4. Put the ball back to the bowl, cover with a clean cloth and let rise for an hour in a warm and draught-free place. Once the dough has doubled in size, divide the dough up into 2 balls. With a rolling pin, roll each ball out in a pizza base of 26-28cm in diameter (remember the thinner the dough, the crisper the base will be).
5. Place each base on a greased pizza pan (I use a 30cm non-stick pizza pan with holes). Spread 4-5 tablespoons of tomato puree on each pizza-base, season with salt and oregano. Bake at the highest temperature possible, 240C/475°F/Gas9 for 4 minutes (one pizza at a time).
6. Remove pizza from oven, add garlic and parsley. Season with a little oil and a pinch of black pepper. Put the pizza in the oven and continue cooking for another 4-5 minutes.
7. Cut the pizza into slices. Repeat the procedure for the second pizza.

NOTE: As for bread, to prevent excessive dryness of the dough, you should put in the oven with the pizza pan, a baking dish with about a litre of water.