Jim Lahey’s Tomato Pizza | Pizza Marinara Recipe

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Jim Lahey’s tomato pizza, which additionally goes by the identify pizza marinara for the identify of its sauce, could without end wreck takeout pizza for you. It’s not solely one of the best red-sauced pizza we’ve ever slung, it’s additionally one of many best.

A whole pizza marinara on a stack of white plates.

It could be a good suggestion to make this elemental tomato pizza first, earlier than shifting on to the rest just like the white pizza. I do know that at the beginning blush it appears too easy to be good, principally simply sauce and bread. However even for those who doubt me now, I don’t suppose you’ll later. This pie is nice follow for making ready my dough and studying my cooking methodology. If I begin eager about this unadorned tomato model, for example, I do know that with a easy addition of flavorings it could actually simply be remodeled. It’s all a matter of creativeness, one thing like structure; you construct a base and go from there.–Jim Lahey

WHAT IS A GOOD TOPPING ON A PIZZA?

Oh, the locations you’ll go together with this tomato pizza! Thoughts you, there’s rapture available with this plain pizza merely as-is. However there’s no have to cease there. Listed here are only a few strategies for a topping triple menace. Recent mushrooms, spinach, sundried tomatoes, and provolone. Caramelized onions, balsamic drizzle, and goat cheese. Pancetta, onions, and fontina cheese. Recent garlic, shaved asparagus, and Parmesan. Recent, gentle cheese and a pile of basil. Lahey’s private advice is charred Thai eggplant and bonito flakes. We’re going to cease there, not as a result of we are able to’t consider numerous extra choices, however as a result of we actually have to go make ourselves one in every of these pizzas.

Jim Lahey’s Tomato Pizza | Pizza Marinara

A whole pizza marinara on a stack of white plates.

Spooned on a Magherita, or any form of pie, this sauce does precisely what it is imagined to do, including the pure flavors of tomatoes with out overwhelming the integrity of the pie itself.

Jim Lahey

Prep 35 minutes

Prepare dinner 3 minutes

Complete 1 hr 30 minutes

  • If utilizing a fuel oven, place the pizza stone in a fuel oven on a rack about 8 inches from the broiler. Preheat the oven on bake at 500°F (260°C) for half-hour. Swap to broil for 10 minutes.If utilizing an electrical oven, see the variation following the recipe.
  • If utilizing contemporary tomatoes, carry 4 quarts water to a boil in a 5- to 6-quart pot. Minimize away the dry stem space of the tomatoes, leaving the core intact. Place 2 or 3 tomatoes at a time within the boiling water for five to 10 seconds. Take away with a slotted spoon and placed on a rack to chill. Peel the tomatoes with a paring knife. If utilizing canned tomatoes, go on to step 3.

  • In case you have a meals mill, lower every tomato into a number of wedges and run them by the meals mill set over a medium bowl to create a chunky pulp (not a superb purée; you wish to retain some texture). When you don’t have a meals mill, simply squish the tomatoes together with your arms—it’s messy however sorta enjoyable.
  • Stir the olive oil and salt into the tomatoes. (The tomato sauce will hold, coated, within the fridge for as much as 1 week. It is a good factor seeing as you may have sufficient tomato sauce to sling about 8 pizzas.)

  • With the dough on the peel, spoon about 1/4 to 1/2 cup tomato sauce over the floor and unfold it evenly, leaving the outer inch or so of the dough untouched. Sprinkle the pie with the oregano and garlic, if utilizing, and a pinch salt and drizzle the pie with oil to your coronary heart’s content material.

  • Utilizing fast, jerking motions, slide the pie from the peel onto the recent, scorching, scorching pizza stone. Broil for about 3 minutes when you have a fuel oven, considerably longer when you have an electrical oven. The components needs to be effervescent and the crust properly charred however not burnt.

  • Utilizing the peel, slide the pizza onto a platter earlier than slicing it into wedges. Serve instantly.

Serving: 1sliceEnergy: 166kcal (8%)Carbohydrates: 27g (9%)Protein: 5g (10%)Fats: 5g (8%)Saturated Fats: 1g (6%)Sodium: 430mg (19%)Potassium: 202mg (6%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 708IU (14%)Vitamin C: 12mg (15%)Calcium: 9mg (1%)Iron: 2mg (11%)

Initially revealed June 16, 2014

#leitesculinaria on Instagram When you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We would like to see your creations on Instagram, Facebook, and Twitter.





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