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Best Marinara
Unknown · allrecipes.com · 2000 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
964g
Cheese
—
Dough weight
27g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilvegetable oil2 tbsp · 27.2g
- sauce tomato1.5 cans crushed tomatoes793.8g
- sauce tomato1 can tomato paste170.1g
- saltsalt and pepper to taste—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesechopped onion1 cup · 200g
- over cheese2 cloves garlic
- over cheese2 stalks celery
- over cheesedried parsley2 tsp · 1g
- over cheesedried basil1 tsp · 0.5g
- over cheesedried oregano1 tsp · 0.5g