Pizza marinara

Yield: 1 servings

Measure Ingredient
Prepared dough for one 9 inch pizza
½ cup Simple Pizza Sauce; at room temperature
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1 Garlic clove; thinly sliced
1 pinch Dried oregano
1 tablespoon Olive oil

Place the dough on a floured surface. Holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 9 inch circle. Do not handle the dough any more than is necessary. If the dough seems sticky, dust it lightly with flour. Dust a pizza peel or a rimless cookie sheet with flour. Carefully transfer the circle of dough to the peel. Shake the peel once or twice to make sure the dough does not stick. If it does, sprinkle the peel with more flour.

Quickly top the dough with the sauce, spreading it within ½ inch of the edge using the back of a spoon. Scatter the garlic and oregano over the sauce and drizzle with the oil. To slide the pizza onto the prepared baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving. Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off. Once the pizza is on the stone, do not attempt to move it until it firms up in 2 to 3 minutes.

Bake 6 to 7 minutes, or until dough is crisp and browned. Serve immediately.

Yield: One 9 inch pizza

VARIATIONS:

Pizza alla Romana: Add 4 to 6 drained anchovy fillets Old Lady's Face: Substitute thin slices of onion for the garlic. Sprinkle with toasted bread crumbs and grated pecorino Romano.

Pizza Inferno: Sprinkle with capers, crushed red pepper and grated pecorino Romano

Pizza Forte: Sprinkle with spicy pepperoni and drained hot pickled peppers Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9258 Converted by MM_Buster v2.0l.

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