Agile in the kitchen

Pizza marinara sauce

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To make a really good pizza, focus on the sauce. And this marinara sauce hits just the spot. Your time is well spent to let it cook down to its most concentrated form and let the flavours come through. Pair it with my easy to make pizza dough and you have the perfect match.

This sauce is best if you have enough time to cook it down and make it a really concentrated tomato sauce. Take your time and let the sauce cook together, while the pizza dough is rising in your warm kitchen.

On a silver metal background, ingredients to make a marinara sauce is laid out. Clockwise from the top, tomato passata in a glass bowl, soy sauce in a smaller bowl, two cloves of garlic, one wooden teaspoon with oregano, one spoon with tomato pure and a glass bowl with water.
Pizza marinara sauce ingredients laid out

Using oat flour

I have used a lot of oat flour lately when baking, because I had a whole lot of rolled oats leftover that were about to go bad. Instead of eating oatmeal for breakfast, lunch and dinner, I decided to grind it down in my standing blender and make oat flour from it. Now I use it for everything that requires flour. Usually I use about half and half, I find that this will give it enough fibers to be healthy, but at the same time it still feel light and fluffy. Sometimes when you use too much fiber rich flour, the dough can feel thick and loose its bounciness.

Freezable

This sauce freezes perfectly well. Freeze it in portion sizes to have the perfect amount to take out with your frozen pizza dough to make the perfect quick dinner, without having to resort to a store bought pizza. Almost as quick as putting a frozen pizza in the oven, but tastes so much better. The pizza sauce can be kept frozen in an airtight container for at least three months. For the portion size, I usually use the pots you get sauce in when ordering take outs. The slightly larger sizes is perfect for this.

Toppings

Short answer, use what you like. There are so many things you can put on your pizza. Or why not clean out your fridge and add some of those soon to expire ingredients for a no-waste pizza dinner. The only thing to think about is to not make it too wet. Some vegetables contain a lot of water, I usually fry them first to dispense of some water. When frying the vegetables, add spices and let them cling to the vegetables before putting them on your pizza.

On a silver metal background with a pink flowery table cloth in the bottom half, pizza toppings are laid out. Clockwise, oregano in a glass jar with a wooden lid, fried mushrooms in a bowl, marinara sauce in a smaller bowl, shredded cheese in a glass bowl.
Pizza toppings

Pizza stone

If you have a pizza stone, use it! I have noticed the difference using the same recipe and oven, compared to my sister who has a pizza stone and mine who doesn’t. When using the pizza stone, the pizza bottom gets much crispier. Leave the stone in the oven while heating, and leave it for about fifteen minutes, before adding your pizza. If you have a proper barbecue, it is even better to put the pizza stone on the barbecue. As always, the outcome will depend on your oven and you might have to experiment with time and heath to get your pizza just right.

A quarter wedge of pizza with marinara sauce, mushroom and cheese on a black plate. Sitting on a silver metal table with a pink flowery table cloth.
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Pizza marinara sauce

To make a really good pizza, focus on the sauce. That is my opinion any way. Create the perfect sauce, then it doesn’t matter what the rest of it is. The sauce will lift your pizza.
Prep Time20 minutes
Cook Time30 minutes
Resting time1 hour
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Italian
Keyword: baking, pizza, tomatoes
Servings: 4 portions

Ingredients

Pizza dough

  • 7 g dry yeast
  • 350 g water
  • 200 g oat flour
  • 400 g white flour
  • 2 tsp salt

Marinara base

  • 1 tbsp tomato paste
  • 2 tsp dried oregano
  • 100 g water
  • 200 g passata
  • 2 garlic cloves
  • 1 tbsp soy sauce

Instructions

Pizza dough

  • Mix water and dry yeast with a wooden spoon until solved.
  • Add in oat flour, white flour and salt, keep stirring with wooden spoon until thickens.
  • Use your hands to kneed together until forms a dough.
  • Put on baking table and kneed for another 10 mins. If using a machine this step will of course go much quicker!
  • Let rise under a towel in a warm kitchen for 60 minutes.
  • In the mean time, prepare your red or white sauce base and any toppings used.

Marinara sauce

  • Peel and mince garlic, fry in a little bit of vegetable oil, until fragrant.
  • Add all other ingredients and stir together.
  • Bring to boil, then simmer under lid at least 30 minutes.
  • Let cool for 30 minutes before the pizza dough is ready to bake out

Variations

If you prefer to make a white pizza or pizza bianca, using my bechamel sauce. Or make a pull apart pizza, using tortilla bread and the marinara sauce.