Pizza Alla Marinara

Pizza Alla Marinara - Libellula
Pizza alla marinara is enthusiastically enjoyed by young and old alike all across Italy. It’s a simple dish requiring just a few ingredients, making it easy to throw together for an afternoon aperitivo (we recommond serving it alongside a couple of Aperol Spritzs or glasses of Pinot Grigio!).

Once you’re confident with the basic recipe, try adding various topping combinations. Our chef holds a special appreciation for the salty hit of flavor that anchovies add to her pizza.

We have included cup and tablespoon measurements for the dough ingredients, although we recommend using a measuring scale as leavened goods require exact precision.

– Julia & Camillo


For the Dough
2 Cups + 3 Tbsp of Plain “0” Flour (350g)
1 Tsp Fresh Brewer’s Yeast (6g)
½ Cup + 3 Tbsp of Water at Room Temperature
1 Tbsp Classico Extra Virgin Olive Oil
1 Tsp of Salt

For The Topping
¼ Cup + 2 Tbsp Tomato Passata
1 Garlic Clove, Crushed
½ Cup of Pitted Olives
¼ Cup Capers Classico
Extra Virgin Olive Oil, To Taste

1. In a bowl, place the flour and fresh brewer’s yeast. Add almost all the water and the olive oil and begin mixing (by hand or in a stand mixer).

2. After a few minutes, add the salt and remaining water. Knead until you achieve a compact, smooth dough (without lumps). If working with a stand mixer, knead for seven minutes and then finish off by hand on a wooden surface dusted with flour.

3. Place the dough back in the bowl and cover it with cling film. Leave it to rise for one hour in a warm place.

4. Dust a wooden surface with some flour and drop the dough onto it. Shape it into a loose ball by moving your hands in a circular motion.

5. Place it in a bowl greased with olive oil. Cover the bowl once again and leave the dough to rise for two hours.

6. Grease a rectangular baking tray (9 inches wide and 12 inches long) with a generous amount of olive oil and drop the dough onto it. Spread the dough out slightly with your fingers, then cover and leave it to rest for ten minutes.

7. Once ten minutes have passed, stretch the dough out completely to cover the whole baking tray. Cover the dough one last time and leave to rest for 30 minutes.

8. Preheat the oven to 480°F.

9. Pour the passata onto the dough and spread it evenly. You can leave a border without any sauce or cover the surface entirely: whatever you prefer! It might seem like a lot of sauce but don’t worry, some of the sauce will evaporate as it bakes.

10. Spread out the olives, capers, and crushed garlic evenly across the pizza.

11. Drizzle two tablespoons of extra virgin olive oil over the pizza. Brush the edges (if you’ve chosen to keep them without sauce) with olive oil.

12. Bake the pizza for 15 minutes, or until golden and cooked through. You can check this by carefully removing the pizza from the oven, lifting one corner with a wooden spoon, and inspecting the bottom. It should be crispy and golden.

13. Remove the pizza from the oven and place it on a wooden board. Brush with more Classico extra virgin olive oil and serve! TIP: Reheat leftovers in the oven to make sure the pizza remains crunchy.

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