Pizza

PIZZA MARINARA

If Pizza Margherita is one of our favorite pizzas then Pizza Marinara is a close second. By simply adding the bold flavors of anchovy, caper berry and kalamatta olives the simple Margherita becomes the Marinara. It's a powerhouse of flavors. Both of these pizzas represent great versions of cheese pizzas. They are a great starting place as you look to build reputation and repertoire.

10 oz Wood Stone dough ball
2 oz simple sauce – see pizza sauce recipes
2 oz cheese fresh or grated mozzarella / provolone blend
6 ea. anchovy filets
1t Capers (small berries)
4 ea. kalamatta olives, pitted and quartered
4-6 flat Italian parsley leaves for garnish

1. Preheat your Wood Stone oven with the flame all the way up until you reach 500 degrees.
   
2. As the oven reaches this temperature reduce the flame to about half height, approximately
   7-8 inches.
   
3. Gently open dough ball to desired size and thickness.
   
4. Place sauce in the center of stretched shell, then using a circular motion spread sauce to within ½ inch of shell edge.
   
5. Distribute cheese evenly, just covering the edge of the sauce.
   
6. Arrange anchovies so that each slice will have one and then scatter capers and olive pieces
   
7. Place pizza in oven away from flame. As the pizza develops a nice golden brown color (4 minutes) rotate pizza ½ turn and move closer to the flame. For pizza loading and moving see; Tools of the Trade
   
8. Remove pizza when golden brown on top and bottom approx. 6 minutes total time at 500 degrees
   
9. Garnish with parsley
   
10. Enjoy a spectacular pizza! (Always the most important instruction in good recipe)