Marinara 1/3 Cup! about!

Oregano (appropriate amount)

Four a (1:1 mix of high and low gluten, or medium gluten) 1/4 Cup

Four b (1:1 high and low gluten) : 1 mixed, or medium-gluten) 1/4 Cup

Water 1/3 Cup (about)

Dry yeast 1/2 tsp

Salt 1/2 tsp

Olive oil 1 Tsp

Mozzarella for decoration, can be omitted

How to make marinara sauce pizza

Loose dough: add half Mix water (about 1/6 Cup) and yeast, stir until the yeast is dissolved, then add flour a, mix well and ferment for half an hour. Then add the remaining flour and water, mix with an electric mixer at low speed for 2 minutes, add salt, and continue mixing for 5 minutes. At this time, if the dough is very sticky, you can add some flour, knead the dough into a ball, and leave it at room temperature for half an hour. During this period, you can do other preparations: pick off the oregano leaves and bake them at 235C until dry, about five minutes. If you don't have enough time, bake them for a while longer until they look like picture 2.

Roasted dried leaves

Crush into pieces, about 1/2 tablespoon (Tsp). After the leaves are roasted, adjust the oven temperature to 250 degrees to preheat.

After the dough is fermented, place it on the chopping board and flatten it a little from the center to the surrounding sides. Leave two to three centimeters around to maintain a certain thickness and do not flatten it too much. Then mix marinara sauce and olive oil and spread evenly on the flattened part of the pizza dough, sprinkle with the oregano prepared in step 3, and a small amount of mozzarella.

Put in the oven for 8 to 12 minutes!