Jim Lahey’s tomato pizza, which also goes by the name pizza marinara for the name of its sauce, may forever ruin takeout pizza for you. It’s not only the best red-sauced pizza we’ve ever slung, it’s also one of the easiest.
Jim Lahey | My Pizza | Clarkson Potter, 2012
It may be a good idea to make this elemental tomato pizza first, before moving on to anything else like the white pizza. I know that at first blush it seems too simple to be good, mostly just sauce and bread. But even if you doubt me now, I don’t think you will later. This pie is great practice for preparing my dough and learning my cooking method. If I start thinking about this unadorned tomato version, for instance, I know that with a simple addition of flavorings it can easily be transformed. It’s all a matter of imagination, something like architecture; you build a base and go from there.–Jim Lahey
WHAT IS A GOOD TOPPING ON A PIZZA?
Oh, the places you’ll go with this tomato pizza! Mind you, there’s rapture to be had with this plain pizza simply as-is. But there’s no need to stop there. Here are just a few suggestions for a topping triple threat. Fresh mushrooms, spinach, sundried tomatoes, and provolone. Caramelized onions, balsamic drizzle, and goat cheese. Pancetta, onions, and fontina cheese. Fresh garlic, shaved asparagus, and Parmesan. Fresh, soft cheese and a pile of basil. Lahey’s personal recommendation is charred Thai eggplant and bonito flakes. We’re going to stop there, not because we can’t think of countless more options, but because we really need to go make ourselves one of these pizzas.
Jim Lahey's Tomato Pizza | Pizza Marinara
Equipment
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Pizza Stone
Ingredients
- 1 1/2 pounds ripe plum tomatoes or a 28-ounce (795 g) can peeled Italian plum tomatoes
- About 2 tablespoons extra-virgin olive oil plus more for drizzling
- Dried oregano and thinly sliced garlic (optional)
- 1/4 teaspoon fine sea salt plus more for sprinkling
- 1 ball Pizza Dough shaped and waiting on a floured peel
Directions
- If using a gas oven, place the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat the oven on bake at 500°F (260°C) for 30 minutes. Switch to broil for 10 minutes. If using an electric oven, see the variation following the recipe.
- If using fresh tomatoes, bring 4 quarts water to a boil in a 5- to 6-quart pot. Cut away the dry stem area of the tomatoes, leaving the core intact. Place 2 or 3 tomatoes at a time in the boiling water for 5 to 10 seconds. Remove with a slotted spoon and put on a rack to cool. Peel the tomatoes with a paring knife. If using canned tomatoes, go directly to step 3.
- If you have a food mill, cut each tomato into several wedges and run them through the food mill set over a medium bowl to create a chunky pulp (not a fine purée; you want to retain some texture). If you don’t have a food mill, just squish the tomatoes with your hands—it’s messy but sorta fun.
- Stir the olive oil and salt into the tomatoes. (The tomato sauce will keep, covered, in the refrigerator for up to 1 week. This is a good thing seeing as you'll have enough tomato sauce to sling about 8 pizzas.)
- With the dough on the peel, spoon about 1/4 to 1/2 cup tomato sauce over the surface and spread it evenly, leaving the outer inch or so of the dough untouched. Sprinkle the pie with the oregano and garlic, if using, and a pinch salt and drizzle the pie with oil to your heart's content.
- Using quick, jerking motions, slide the pie from the peel onto the hot, hot, hot pizza stone. Broil for about 3 minutes if you have a gas oven, somewhat longer if you have an electric oven. The ingredients should be bubbling and the crust nicely charred but not burnt.
- Using the peel, slide the pizza onto a platter before slicing it into wedges. Serve immediately.
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Originally published June 16, 2014