The Real Marinara

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This is how I make my Pizza Marinara. Filled with garlicky sauce with a crispy and light pizza base thanks to the biga process. It's a simple vegan pizza, yet one of the most intense flavors of Roman cuisine. I baked this pizza in my Ooni Volt, but don't be afraid, you can achieve the same result in a home oven at max temp. It's a very high hydrated dough so have a little patience, with practice you can make this a staple in your weekend bake!
All the products I use in this video are linked here or in my Amazon store.
Ingredients:
Biga
500 g High Protein Flour
225g Water (room Temp)
2.5g Dry Yeast
Main dough
All the Biga
130g High Protein Flour
285g Water (total)
5g Diastatic Malt
16g Salt
20g Olive Oil
KITCHEN EQUIPMENT USED IN THIS VIDEO:
Best In-door Oven: amzn.to/3vnT5cM
Quarter Size Blue Steel Pizza Pans: bit.ly/3TMSdb4 (Use code MILEZERO at checkout for 10% OFF your entire order)
Square "Grandma" Blue Steel Pizza Pan: bit.ly/3x5bNpT (Use code MILEZERO at checkout for 10% OFF your entire order)
Olive Oil Cruets: bit.ly/3x8US5W (Use code MILEZERO at checkout for 10% OFF your entire order)
My Fav Butcher's Block: bit.ly/3PAWxaH (Use code MILEZERO at checkout for 10% OFF your entire order)
HEXCLAD Pan: bit.ly/4bAk9Wd (Enjoy 10% off at HEXCLAD with my referral link)
My Fav Knife aka The Serbian Cleaver: bit.ly/3xaeXsH
My Chef Knife: amzn.to/43vaCME
This Pizza Flour: amzn.to/3vsIeyf
Semola Rimacinata (for dusting): amzn.to/3x88O0d
Italian Tomatoes: amzn.to/3PBJ8PH
Yellow Tomatoes: amzn.to/3xiMvVi
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Using this footage without permission or license is not permitted.
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