RomanItalian
Pizza in Tray Marinara
by Manu Food · 60K subscribers on YouTube
A classic Roman-style sheet pan pizza topped with crushed tomatoes, garlic, oregano, and olive oil. Optionally add black olives and anchovies for a 'verace' version.
- Difficulty
- medium
Ingredients
12 items- 400 gFlourAll-purpose flour
- 100 gManitobaStrong bread flour
- 350 mlWaterUse 280 ml initially, remaining added as needed
- Brewer's Yeast7–8 g for same-day fermentation (7–8 h) or 4 g for 24 h fermentation
- 15 gSalt
- 10 gExtra Virgin Olive OilFor the dough
- 5 gSugar
- 250 gPeeled TomatoesCrushed by hand
- GarlicChopped, to taste
- OreganoTo taste
- Black Olives(optional) — For verace version
- Anchovies in Oil(optional) — Anchovies in oil, for verace version
Method
- Place flour, sugar, yeast, and 280 ml of water (out of the total 350 ml) in the stand mixer bowl. Knead until the dough comes together.
- Add salt and olive oil, continue kneading until the dough is smooth and elastic.
- Let the dough rest in the bowl for 10 minutes.
- Transfer the dough to a floured work surface and perform 2–3 folds.
- Bulk ferment for 7–8 hours at room temperature (or 24 hours in the refrigerator with reduced yeast).
- Stretch the dough into a 30x40 cm oiled baking tray. Let it rise for about 1.5 hours.
- Top the dough with crushed peeled tomatoes, chopped garlic, oregano, and a drizzle of olive oil. Add black olives and anchovies if desired.
- Bake at maximum oven temperature (approx. 250–280°C) for about 15 minutes until golden.
