Not to be mistaken for a seafood pizza, the Marinara is Italy’s most traditional pizza, created long before the pizza Margherita came to life. The same slow proofed dough, the same preservative-free Italian tomatoes, but topped simply with a sprinkle of dried herbs and garlic. Delicious as it comes, or use it as a pizza base and simply add your own toppings. Our favourite would be Parma ham, rocket and fior di latte
Our dough is made with specialist Caputo pizza flour and allowed to proof for at least 24 hours. This adds flavour and creates a light and airy crust, also making it easier to digest. Each pizza is stretched by hand, topped with crushed, preservative-free Italian tomato, herbs and garlic. The pizzas are then baked in a super hot wood burning oven for about 90 seconds, which helps create a light and airy crust, speckled with lightly charred bubbles.
Approximate weight is 380g. Diameter is approx 30cm - each pizza is hand stretched so no two pizza widths are ever the same!
The pizza is supplied frozen and Shelf-life is up to 2 months. Reheating time is between 7-10 mins in a preheated oven, and they can be reheated directly from frozen.
Italian 00 flour, water, salt, yeast, Italian tomatoes, dried herbs, dried garlic
Allergens: wheat flour, garlic
The pizza Marinara is suitable for Vegans
We love this pizza to use as a base for our own toppings, or just as it comes as a pre-dinner snack. The base is 'proper pizza dough' and crisps up perfectly.