Pizza Sauce From Marinara Sauce Recipes

PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
• In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
• Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
• Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
• Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
• Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
• Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.

MARINARA SAUCE

Steps:

• In a large heavy saucepan, heat the olive oil over medium-high heat for
• minute.
• Add the onion and garlic.
• Cook and stir for 3-4 minutes.
• Add the tomatoes, oregano and basil.
• Cook the sauce at a steady simmer for 20-25 minutes or until it has reduced slightly and shows no signs of being watery.
• Add the sugar.
• Salt and pepper to taste.
• Use at once for pasta. Or let cool for later use on pizza and pasta. Can be held in the cooler, covered, for 4-5 days.
• By adding 3 tablespoons of chopped fresh, flat-leaf parsley (or fresh basil) while the sauce is simmering, you will create a sauce with a slightly different flavor.
• Add crushed red pepper flakes or hot sauce to create a spicy arrabbiata variation.

PIZZA MARINARA

Steps:

• Place the dough in a large bowl, then cover it with a cloth and store it in a warm place for two hours.
• Once at least six hours have passed, take a ball of dough, place it on a lightly floured surface.
• Arrange the topping as follows; First, place the crushed, peeled tomatoes in the center of the pizza, then, with a spoon, spread them all over, except the rim, in a spiraling fashion.
• Place the pizza on a pizza peel and then slide it into a wood-fired oven with a quick wrist motion, so the topping stays in place.
• The finished pizza should have a thick tomato sauce, with garlic and oregano that have developed an aroma and have browned but are not burnt.
• Dissolve salt in water, then add the yeast to the water and mix to help it melt. Immediately add a portion of the flour to the water and mix. Add the remaining flour in batches, gauging how much flour is needed.
• After two hours have passed, shape the dough into balls weighing either 200 or 280 grams (7-10 oz), depending on the size of the pizza you're making - a 22-24cm (8.5-9.5-inch) or a 28-35cm (11-13.5-inch) one.
• Pressing on the ball of dough with the thumbs of your fingers, starting from the center and going towards the edges, shape into a disc, turning the dough several times in the process.
• Next, scatter the slices of garlic evenly across the surface, followed by a sprinkling of oregano, and a drizzle of extra virgin olive oil, which should be applied in a circular motion, starting from the center outwards.
• Bake for 60-90 seconds in a wood-fired oven at a temperature of about 485°C/905°F, checking the doneness by carefully lifting the edges of the pizza.
• Knead for a minimum of 15-20 minutes, but ideally, 30 minutes - the dough is of ideal consistency when it's sticking a bit to the hands and to the sides of a bowl you're mixing it in.
• Once you've shaped the balls, place them all on a plate and cover them with a damp cloth and let them prove for a minimum of six hours.
• As a result of this action, you should end up with a disc that has about a 1-2cm (1/2-inch) raised rim and a center that is approximately 0.3cm (1/8-inch) thick.
• Also, the pizza should be rotated as it bakes but kept in the same cooking area, so every part gets baked evenly.
• Shape it into a ball, then lightly coat with flour, to prevent losing moisture as it rises.

PIZZA MARINARA (AKA REAL ITALIAN PIZZA!)

Steps:

• Pour water into bowl.
• Sprinkle with yeast and leave for five minutes.
• Stir and add sugar, salt, and olive oil. Beat well.
• Stir in half of flour.
• Beat until smooth.
• Add as much of the rest of the flour as needed to make the dough just firm enough to manage.
• Knead for five minutes.
• Roll it into a ball and flatten.
• Sprinkle corn meal over pan and stretch dough over it. Make ridges at the edges.
• Let rise for fifteen minutes.
• Lightly brush or spray the dough with some oil.
• Add your choice of toppings. Heat for 20-30 minutes at 425°F.