RomanItalian
Pizza Marinara alla Rufini
by Marco Rufini · 181K subscribers on YouTube
A Roman-style marinara pizza without mozzarella, made with a thin, crispy dough of type 00 and whole spelt flour, topped with crushed tomatoes, garlic, oregano, and extra virgin olive oil, then finished with fresh parsley and anchovy fillets.
- Cook
- 20 min
- Servings
- 4
- Difficulty
- medium
Ingredients
11 items- 400 gFlour
- 100 gWhole Farro
- Cold Water300–320 ml
- Fine Salt12–15 g
- 5 gFresh Brewer's Yeastor 2 g dry yeast
- Peeled Tomatoes400–500 g
- Garlicto taste, sliced
- Dried Oreganoto taste
- Extra Virgin Olive Oilto taste
- Parsleyfresh, chopped
- Anchovies (Anchovy Fillets)(optional) — optional, about 4–6 fillets
Method
- Prepare the dough: In a large bowl, mix 400g type '00' flour, 100g whole spelt flour, 300–320 ml cold water, 12–15g salt, and 5g fresh yeast (or 2g dry yeast). Knead until smooth and let rest for at least 6 hours or overnight.
- Divide the dough into 4 equal balls and let them rest for another 30 minutes.
- On a floured surface, roll out each ball into a thin round with a rolling pin.
- Crush 400–500g of peeled tomatoes by hand (or use passata) and season with a pinch of salt.
- Spread the crushed tomatoes evenly over the dough.
- Sprinkle generously with sliced garlic and dried oregano.
- Drizzle with extra virgin olive oil.
- Bake in a preheated oven at maximum temperature: first 10 minutes on the bottom rack, then move the pizza to a three-quarters height position for another 10 minutes until crispy and golden.
- Remove from the oven, add chopped fresh parsley and anchovy fillets (optional), and finish with a final drizzle of extra virgin olive oil.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
